Beef bourguignon is a classic French stew that is loved by many for its rich, hearty flavors This braised dish featuring tender beef, mushrooms, pearl onions, carrots, bacon and a deep red wine sauce is the ultimate comfort food While there are variations on the traditional recipe, one key component that can make or break your beef bourguignon is the wine. Choosing the right wine to use in beef bourguignon is important to balance the flavors of the dish and achieve the quintessential taste. In this article, we’ll explore what makes beef bourguignon so special, the best wine varietals to use, and tips for picking out the perfect bottle.
An Overview of Beef Bourguignon
Beef bourguignon originated in the Burgundy region of France, which is renowned for its exceptional Pinot Noir and other red wine varietals. It’s a braise, meaning the beef is first seared and then slowly cooked in liquid for hours until melt-in-your-mouth tender. As the meat cooks, the wine permeates the dish, blending its fruity, earthy essence with the carrots, onions, mushrooms and bacon.
Traditionally, the liquid is a full-bodied red wine, usually a Burgundy or Beaujolais from the same region where the dish was created. The wine not only adds flavor complexity, but helps tenderize the beef as well. While Burgundy wines were originally used, many recipes call for 1-2 cups of any red wine.
Part of what makes beef bourguignon so comforting is the long, slow cooking time which allows the flavors to mingle and concentrate. Most recipes call for at least 3 hours of cooking time. The end result is a rich, hearty stew with a silky sauce that coats each bite. A good beef bourguignon should have melt-in-your-mouth tender beef, sweet aromatic vegetables, a touch of smokiness from the bacon, and a rich, wine-infused sauce that brings all the components together beautifully.
Why the Wine Matters
Since wine makes up a significant amount of the liquid content in beef bourguignon, it adds considerable flavor to the overall dish. The goal is to find a wine that enhances the natural flavors of the ingredients instead of overpowering them. Using the right wine for the stew will ensure a harmonious blend of tastes.
Full-bodied reds are ideal because they stand up well to the hearty flavors of the beef and vegetables. Light wines would get lost. The wine also helps break down the collagen in the meat, making it succulent and tender. As the wine simmers for hours, its fruity essence infuses the sauce while the tannins smooth out.
While Burgundy wine would be the most traditional choice, many talented home cooks and professional chefs use other varietals with great success Don’t be afraid to experiment to find a red that suits your palate and complements the dish beautifully
Best Wine Varietals for Beef Bourguignon
Here are some of the best wines to use for beef bourguignon:
Pinot Noir
Pinot Noir is the red grape used to make Burgundy wines, so it’s no surprise it’s the most classic choice. Pinot Noir offers fresh cherry, raspberry, and earthy flavors along with moderate tannins. Since it’s lighter bodied, it won’t overpower the stew. A basic, value-priced Pinot Noir works well, no need to splurge on finer vintages.
Merlot
With its plum, blackberry and herbal notes, Merlot is a very flexible choice. Its mellow tannins and medium body complement most beef bourguignon recipes nicely without dominating. Merlot tends to be affordable too.
Cabernet Sauvignon
The king of full-bodied reds, Cabernet Sauvignon is a bold option. Its signature black cherry and blackcurrant fruit flavors, oak undertones and firm tannins make it a delicious pairing as long as it doesn’t overwhelm the other ingredients. Choose a younger, fruit-forward Cab since tannins soften during cooking.
Syrah/Shiraz
Known for its rich, jammy fruit and white pepper spice, Syrah/Shiraz is full throttle in flavor. Its blueberry, blackberry and vanilla elements match beautifully with beef. The chalky tannins also help tenderize the meat. Stick to cooler climate regions like the Rhone Valley in France.
Malbec
If you want deep, dark fruit with a touch of spice, look no further than Malbec. Hailing from Argentina, Malbec brings juicy plum, fig and black cherry flavors with a silky texture. Its round tannins complement the beef well. Just take care not to overpower the other ingredients.
Zinfandel
With its jammy, brambly fruit and high alcohol content, Zinfandel makes a delightfully bold bourguignon. Just like the dish itself, Zinfandel is quintessentially American in style. The spicy, peppy notes pair nicely with the meat and vegetables.
Sangiovese
The main red grape of Italy’s Chianti wines, Sangiovese offers tart cherry, strawberry, herbs and earth on the palate. Its medium body and bright acidity cut through the richness of the stew. For an authentic touch, use Chianti Classico Riserva.
What to Look for in a Beef Bourguignon Wine
When evaluating wine options for your beef bourguignon, keep these factors in mind:
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Body: Choose a full-bodied red wine that can stand up to the hearty flavors of the stew. Light bodied wines will get overwhelmed.
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Fruit flavors: Pick a red with bold fruit notes like cherry, plum, blackberry and blackcurrant to complement the ingredients.
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Oak influence: A touch of oak can be delicious but too much will clash. Focus on fruit-forward new world styles.
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Tannins: Moderate tannins help tenderize the beef but very grippy tannins will taste bitter. Look for balanced tannins.
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Acidity: The right acidity helps cut through the richness but too much can taste sour. Desired acidity level can vary by recipe.
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Region: French Burgundy, California, Australia and Argentina make excellent beef bourguignon wines.
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Price: Spend $10-20 for an enjoyable table wine. No need to splurge on finer vintages.
Trust your preferences and let the ingredients guide you. Sample a few options to see what you like best. Half the fun is the tasting and experimenting to find the perfect bottle!
Tips for Selecting the Best Wine for Your Beef Stew
Follow these tips when choosing a bottle of wine for beef bourguignon:
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Read reviews for wines that get high marks for bold, fruit-forward flavor at a reasonable price point. Critics can help narrow the options.
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Ask your wine merchant for a full-bodied, fruit-driven red in your budget. They can steer you to lesser known values.
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Consider the recipe you’re making and the flavors involved, then match the wine’s style and body accordingly.
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When possible, taste before you cook. Sip a sample to ensure you enjoy the flavors before committing to the whole bottle in your stew.
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Don’t spend a fortune. Plenty of tasty $10-15 wines have just what you need. Focus on finding harmonious flavor over pedigree.
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Trust your senses. If you’re pleased by the aromas and flavors of the wine, chances are it will pair beautifully.
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When in doubt, opt for a Pinot Noir or Merlot, two very food-friendly choices.
The most important thing is finding a wine that tastes pleasing on its own and complements your particular recipe. With so many excellent wines to choose from, part of the fun is experimenting until you discover your perfect match.
Cooking Tips for the Best Beef Bourguignon
Taking the time to prepare beef bourguignon correctly ensures that the finished dish highlights the sauce’s delicious wine flavor. Here are some tips:
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Dry the beef well before searing to help it brown evenly. Pat off excess moisture with paper towels.
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Don’t skimp on browning the meat properly. The Maillard reaction boosts the rich, savory flavors.
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Sauté the vegetables before adding them to bloom their sweetness.
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Simmer partially covered on very low heat so the liquid reduces slowly.
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Skim the fat periodically for optimal flavor in the finished sauce.
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Add a bit of flour and tomato paste to thicken the sauce nicely.
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Cook for at least 3 hours, preferably 4 or more until the meat is fall-apart tender.
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Let the stew rest for 10-15 minutes after cooking so the flavors come together before serving.
When cared for properly, beef bourguignon is a sublime treat for the senses. From first whiff to last bite, you’ll be glad you put in the time to do it right.
Frequently Asked Questions About Beef Bourguignon Wine Pairings
Still have questions about selecting the best wine for your beef bourguignon? Here are answers to some commonly asked questions.
Should I use red or white wine?
Red wine is traditionally used, preferably a medium to full-bodied varietal like Pinot Noir or Cabernet. White wine is too light. Use 1-2 cups per 3-4 servings.
Does the wine need to be expensive?
Not at all! A $10-15 bottle of pleasing table wine is perfect since the subtle nuances of finer wines will get lost during cooking. Focus on fruit-forward flavor over pedigree.
What about sparkling wines or Champagne?
Most bubbles are too light for braised beef dishes, but an oak-aged red sparkler like Spanish Cava could work. Champagne is best enjoyed on its own.
Can I use wine I don’t enjoy drinking?
It’s best to only cook with a wine you’d be happy drinking since its flavors will permeate the dish. If you dislike a wine sip, you probably won’t enjoy a full bottle in your stew.
Is boxed cooking wine ok?
Boxed “cooking wine” is low quality and seasoned with salt, so it’s best avoided. Spend just a few dollars more on a drinkable table wine.
What if I don’t have wine on hand?
In a pinch, you can substitute with red grape juice mixed with a splash of vinegar or lemon juice. It won’t have the same depth but adds needed acidity.
Can I leave out the wine altogether?
You can, but the dish loses a layer of flavor complexity. For the best authentic beef bourguignon, quality red wine is highly recommended. The taste difference is noticeable.
The Perfect Wine Elevates Beef Bourguignon
From French brassieres to cozy home kitchens, selecting the right wine takes beef bourguignon from simple stew to culinary masterpiece. While the Burgundy region’s reds may be traditional, you can’t go wrong with a fruit-forward, full-bodied Pinot Noir, Merlot, Zinfandel or Malbec. Taste as you go, cook low and slow, and raise a celebratory glass to wine that makes all the difference. The sublime combination of tender beef, vegetables, bacon and red wine is what makes this stew so legendary. With the proper care and pairing, your beef bourguignon will be an extraordinary meal to savor.