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boeuf (non)bourguignon

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boeuf (non)bourguignon

jasmurph | Sep 27, 2006 02:27 PM

So, as the temperature drops here, I've got a hankering to make boeuf bourguignon, but I'm always unsure on the wine to use. Well, duh, Brugundy--but much as the dish tastes great, I hate to see the bottle go into a pot rather than my glass, at least at the price most Burgundy goes for. So, I'm looking to spend in the $10-20 range. Can you recommend a Burgundy in that range? A Pinot Noir from somewhere else--wouldn't CA ones be too bright and fruity? Or would some other varietal work just as well? (sacre bleu!) better?

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