Raising a Glass to Beef Bourguignon!

Hearty red meat dishes with big flavours, in my opinion, demand dry bold red wines.

Beef Bourguignon comes from Burgundy–the small-ish, yet very powerful region in France famous for the most expensive wine in the world; Domaine de la Romanee-Conti. Yep that’s right, Burgundy holds the award for the most expensive wines in the world (if you thought Bordeaux was the most expensive, you were close–that’s the second most expensive region).

Usually for this pairing we keep it in the classic family way, and serve the same wine used in the dish; Red Burgundy, aka Pinot Noir.

However, since we are basically talking about beef stew, one can expand the list to include Brunello or Chianti Classico from Tuscany, from Piemonte like Barbaresco and Barolo. A Chilean Cabernet Sauvignon or Carmenere, an Australian Shiraz, a Zinfandel from California, a Malbec from Argentina, a Pinotage from South Africa, a Tempranillo Reserva from Spain, will work also well, as they contain sufficient tannins to counter the rich and tender stewed beef.




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