When it comes to the Best wine for beef bourguignon, you’ll want to consider a type of wine that elevates the savory flavors of this meaty dish. Traditionally, the best choice is a rich and robust red wine, with a red Burgundy or Pinot Noir topping the list. This classic wine pairing has stood the test of time for good reason.
Beef Burgundy, with its tender beef, caramelized onions, and aromatic herbs and spices, demands a wine complementing its savory essence. A red Burgundy wine, crafted from 100% Pinot Noir grapes offers a perfect pairing. Its fruity notes of red berries and cherries, coupled with subtle earthy undertones, create a harmonious marriage with the dish.
While red Burgundy is a top choice, you need not limit yourself. If you’re feeling adventurous and don’t mind exploring expensive wines, you can experiment with other medium to full-bodied reds like Cabernet Sauvignon or Merlot. However, exercise caution with overly tannic options, which may overwhelm the dish’s flavors.
In the world of wine pairing, Beef Burgundy and the best Burgundy vintages (especially red wines) remain an iconic duo, enhancing the dining experience by striking a balance between the wine’s acidity and the dish’s richness. Ultimately, the type of wine you choose should be one you enjoy sipping on its own, as the same qualities that make it delightful in a glass will likely make it the perfect accompaniment to your Beef Burgundy.
Why Pinot Noir Is The Best Wine For Beef Bourguignon
The flavors of Pinot Noir wine are recommended for use in Beef Bourguignon due to their compatibility with the dish’s characteristics. Pinot Noir wine exhibits distinctive wine flavors that include fruity notes, a balanced tannin profile, and subtle earthiness, all of which elevate the rich, meaty flavors of Beef Bourguignon (also known as Bœuf Bourguignon).
1. Fruity Flavors
Pinot Noir wines are renowned for their delightful fruity flavors, often featuring nuances of red berries, cherries, and occasional hints of plum or raspberry. These fruity notes serve as a harmonious companion to the savory and meaty flavor profile of Beef Bourguignon, adding layers of complexity and enhancing the overall taste experience.
2. Balanced Tannin Profile
Pinot Noir wines are characterized by their moderate tannin levels, crucial in their texture and mouthfeel. This balanced tannin profile ensures the wine doesn’t overpower the dish’s rich flavor. Instead, it complements the meaty flavors of Beef Bourguignon, allowing the rich, tender beef to shine while providing a smooth and well-rounded palate sensation.
3. Subtle Earthiness
Alongside its fruitiness, Pinot Noir exhibits subtle earthy and herbal undertones. These earthy elements align seamlessly with the herbs and spices commonly found in Beef Bourguignon, such as sprigs of thyme and bay leaves. This synergy creates a balanced and nuanced flavor profile, enhancing the dish’s depth and richness.
4. Meaty Flavor Pairing
Pinot Noir’s fruit-forward and earthy characteristics contribute to a more profound and robust meaty flavor in Beef Bourguignon. This synergy between the wine and the dish results in a harmonious marriage of flavors, making each bite a delightful culinary experience. Unlike white wine, Pinot Noir has just the right complex flavors to pair with cuts of beef.
Pinot Noir wine’s fruity flavors, well-balanced tannin profile, and subtle earthiness make it an ideal choice for Beef Bourguignon. By enhancing the dish’s rich, meaty flavors while providing a complementary taste profile, Pinot Noir elevates this classic French dish to a gastronomic delight.
How Much Wine To Use in Beef Bourguignon?
Beef Bourguignon is a classic French dish that can be beautifully prepared using a slow cooker, resulting in tender, flavorful goodness. Try the Beef Bourguignon recipe below because it uses one of the most beginner-friendly cooking methods: a slow cooker. The traditional recipe calls for an entire bottle of wine.
If you don’t have a slow cooker, cooking Beef Bourguignon in a Dutch oven is also feasible.
Beef Bourguignon Ingredients
- 2 pounds (900g) of beef stew meat, such as chuck or sirloin, cut into 1-inch cubes
- 1 bottle of red wine (750ml), preferably a Burgundy or an organic Pinot Noir
- 3 medium carrots, peeled and sliced
- 2 yellow onions, chopped (ideally plump onions!)
- 3 cloves of garlic, minced (garlic cloves are essential; don’t skip this step)
- 3 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 4 cups beef broth (or beef stock)
- 1 bouquet garni (a bundle of fresh thyme, bay leaves, and parsley tied together with kitchen twine)
- 8 ounces (225g) mushrooms, sliced
- 3 tablespoons olive oil
- Coarse salt and black pepper, to taste
- Fresh parsley for garnish
- Cooked noodles, mashed potatoes, or crusty bread for serving
Don’t Have Wine To Cook With?
Wine is essential to the beef bourguignon. If you don’t have wine or don’t want to cook with wine, try making regular beef stew as an alternative.
Keep life simple instead of buying one bottle for drinking and a separate cooking wine. Buy an entire bottle of high-quality wine. Get two bottles to enjoy a glass of wine while you cook! After all, Julia Child would encourage you to use the best ingredients.
Making this dish can get messy, so ensure you have some paper towel or other way to clean up easily.
1. Mix two tablespoons of olive oil in a heavy dish or skillet over medium-high heat. Season the beef with salt and pepper, then brown it in batches until all sides are seared. Transfer the browned beef to the slow cooker.
2. add the remaining olive oil, if needed, in the same skillet, then sauté the chopped onions, carrots, and minced garlic until they become soft and slightly browned. Add the flour and tomato paste, stirring to coat the vegetables.
3. Pour in the bottle of wine, using it to deglaze the skillet. Scrape up any browned bits from the bottom, which are rich in flavor. Allow the wine mixture to simmer for a few minutes to reduce slightly.
4. Transfer the wine and vegetable mixture to the slow cooker, pouring it over the browned beef.
5. Add the beef broth and bouquet garni to the slow cooker. Stir everything together, ensuring that the meat is evenly distributed.
6. Cover the slow cooker and cook on low for 7-8 hours or until the beef is fork-tender.
7. About 30 minutes before serving, sauté the sliced mushrooms in a separate pan until they’re browned and tender. Add them to the slow cooker and let them cook for the remaining time.
8. taste the Beef Bourguignon before serving and adjust the seasoning with salt and pepper if necessary. Remove the bouquet garni.
9. Serve the Beef Bourguignon over cooked noodles, mashed potatoes, or with crusty bread. Garnish with fresh parsley for a delightful finish.
Beef Bourguignon cooked in a slow cooker captures the essence of this classic dish with minimal effort, making it a comforting and satisfying meal.