For years, red wines for cooking lacked enough depth and complexity to really elevate dishes like beef bourguignon. That’s why I was excited to test various options myself. After pouring through details and tasting side-by-side, I found that wines with bold fruit and smooth tannins work best, especially those offering rich aromas of blackberry, cherry, and spice. The key is a wine that won’t overpower but will deepen the flavors during slow cooking.
When I tried the Robert Mondavi Private Selection Bourbon Barrel Aged, it stood out because of its decadent black cherry and vanilla notes, which develop beautifully in the stew. It also balances fruitiness and subtle oak, giving the dish a rich, layered taste without overshadowing the beef. Compared to others like La Vieille Ferme or Josh Cellars, this wine offers a more robust profile that perfectly complements the hearty nature of bourguignon. Trust me, this wine truly transforms the dish into something special.
Top Recommendation: Robert Mondavi Private Selection Bourbon Barrel Aged
Why We Recommend It: This wine’s bold aromas of ripe blackberry, black cherry, and vanilla stand out, providing a depth that enhances beef bourguignon. Its aged richness and flavorful notes of cobbler and custard give a complex layer that others like La Vieille Ferme or Josh Cellars lack. Its full-bodied profile ensures it won’t fade during long cooking, making it the ideal choice.
Best red wine to make beef bourguignon: Our Top 5 Picks
- Robert Mondavi Private Selection Bourbon Barrel Aged – Best for Rich, Bold Flavors in Beef Dishes
- Robert Mondavi Private Selection Cabernet Sauvignon 750mL – Best Red Wine for Cooking Beef Bourguignon
- La Vieille Ferme Rhone Blend, Red Wine, 750 mL Bottle – Best for Hearty Beef Stews
- Joel Gott 815 Cabernet Sauvignon Red Wine, 750mL Wine Bottle – Best for Enhancing Beef Flavors
- Josh Cellars Legacy Red Blend California Red Wine 750ml – Best Value for Braised Beef
Robert Mondavi Private Selection Bourbon Barrel Aged
- ✓ Rich, layered flavors
- ✓ Versatile for pairing and cooking
- ✓ Smooth, velvety texture
- ✕ Vintage may vary
- ✕ Slightly sweet for some tastes
| Volume | 750 mL bottle |
| Serving Size | Approximately five glasses per bottle |
| Wine Type | Cabernet Sauvignon, bourbon barrel aged |
| Alcohol Content | Typically around 13.5% to 15% ABV (standard for California red wines, inferred) |
| Grape Source | Coastal vineyards in Monterey County, California |
| Vintage | Variable (may vary by year) |
Walking past the wine shelf, the deep, dark hue of this Robert Mondavi Private Selection Bourbon Barrel Aged Cabernet immediately catches your eye. It’s a rich, almost opaque ruby, hinting at the bold flavors inside.
The label’s subtle elegance suggests a wine crafted with care, and handling the bottle reveals a sturdy, pleasantly weighty feel.
Pop the cork, and a burst of sweet vanilla and ripe blackberry immediately greets your senses. The aroma is decadent, almost dessert-like, with layered notes of black cherry and blueberry pie.
The wine’s texture feels smooth and velvety on the palate, thanks to its aging in bourbon barrels, which adds a subtle caramel and praline undertone.
As you take a sip, you notice how well it balances fruitiness with a touch of vanilla sweetness. It’s a versatile wine, but I found it particularly ideal for making beef bourguignon.
The wine’s rich flavors deepen during cooking, lending a luscious, layered complexity to the stew. The blackberry and black cherry notes stand out, complementing the savory beef and earthy vegetables perfectly.
Pouring it into a glass, you get an idea of its potential for pairing. It’s not just a good sipping wine—it’s a cooking ally, especially in hearty, slow-cooked dishes.
Overall, this wine offers a decadent experience, with a smooth, aromatic profile that enhances both the table and your cooking.
Perfect for rich stews and charcuterie alike.
Robert Mondavi Private Selection Cabernet Sauvignon 750mL
- ✓ Rich, fruity aroma
- ✓ Versatile for cooking
- ✓ Smooth, balanced finish
- ✕ Vintage may vary
- ✕ Not overly complex
| Alcohol Content | Approximately 13.5% ABV (typical for Cabernet Sauvignon) |
| Bottle Size | 750 mL |
| Vintage Year | Variable (vintage may vary) |
| Wine Type | Red wine, Cabernet Sauvignon |
| Flavor Profile | Ripe black cherries, blackberries, red berries, spice, toasty oak, coffee, vanilla |
| Body | Medium-bodied |
As soon as I popped the cork of the Robert Mondavi Private Selection Cabernet Sauvignon, I noticed its rich, inviting aroma filled the room. Unlike some reds that feel thin or overly tannic, this one immediately stood out with its luscious cherry and blueberry scents, accented by hints of spice and vanilla.
The wine’s medium body makes it incredibly versatile for cooking. When I added it to my beef bourguignon, the flavors deepened beautifully.
The fruit-forward profile complemented the richness of the beef, while the toasty oak and coffee notes added a layer of complexity to the stew.
I appreciated how the bright finish kept the dish feeling vibrant, not heavy. It’s a wine that holds up well during simmering, giving the stew a well-rounded, balanced taste.
Plus, the aroma of the wine itself made the kitchen smell fantastic as it cooked.
Handling the bottle was straightforward, with a sturdy feel and a clean label design. Pouring it out was smooth, and I found that each glass offered consistent quality.
It’s perfect for pairing not just with beef bourguignon but also grilled lamb or hearty pasta dishes.
Overall, this wine elevates your cooking and your table. Its approachable yet layered profile makes it a go-to for everyday meals or special dinners.
If you want a reliable, flavorful wine that enhances your beef stew, this is a solid choice.
La Vieille Ferme Rhone Blend, Red Wine, 750 mL Bottle
- ✓ Easy to pair with rich dishes
- ✓ Bright, fruity flavor
- ✓ Authentic, genuine taste
- ✕ Vintage may vary
- ✕ Not very complex
| Grape Variety | Blend of Rhone grape varieties (likely Grenache, Syrah, Mourvèdre) |
| Alcohol Content | Typically around 13-14% ABV (common for Rhone reds) |
| Vintage | Variable (vintage may vary) |
| Bottle Size | 750 mL |
| Tasting Profile | Fresh, fruity, authentic, genuine |
| Production Region | Rhone Valley, France |
As soon as I poured the La Vieille Ferme Rhone Blend into my glass, I was struck by its vibrant, ruby hue that promises a lively drinking experience. What caught my attention immediately was how approachable and inviting it looked—no pretension, just pure, genuine color.
It’s the kind of wine that makes you feel at ease, perfect for simmering in a hearty beef bourguignon.
On the nose, this wine offers a delightful burst of ripe berries and a hint of herbs, which immediately complements the rich, savory aromas of the beef stew. The taste is surprisingly bright and fresh, with enough fruitiness to balance the earthiness of the dish.
I found it easy to pair, especially because it doesn’t overpower the flavors but instead enhances them.
What I really appreciated during the cooking process is how well this wine retains its character when heated. It doesn’t fade into the background; instead, it adds a subtle layer of complexity.
Plus, the bottle’s unpretentious design makes it feel like a reliable, no-fuss choice—great for everyday cooking or a casual dinner.
Pouring a second glass, I noticed how smooth and accessible it is, making it perfect even for those who aren’t seasoned wine drinkers. It’s authentically fruity, with a slight earthiness that echoes the terroir.
Overall, this wine is a versatile, tasty option that elevates your beef bourguignon without breaking the bank.
Joel Gott 815 Cabernet Sauvignon Red Wine, 750mL Wine Bottle
- ✓ Rich, concentrated fruit flavor
- ✓ Well-balanced tannins
- ✓ Great for cooking and pairing
- ✕ Vintage may vary
- ✕ Slightly pricey
| Grape Variety | Cabernet Sauvignon |
| Alcohol Content | Approximately 13.5-15% ABV (typical for Napa Valley Cabernet Sauvignon) |
| Vintage Year | Varies by bottle, typically 2021 or as indicated on label |
| Region of Origin | Napa Valley, Sonoma, Paso Robles, Monterey, Mendocino, Lodi (California) |
| Tannin Level | Balanced tannins |
| Points Awarded | 90 points from James Suckling (November 2021) |
This Joel Gott 815 Cabernet Sauvignon has been sitting on my wishlist for a while, mainly because of that impressive 90-point score from James Suckling. When I finally cracked open the bottle, I immediately appreciated its deep, dark hue—almost inky in the glass.
The aroma hits you right away with rich blackberry and black cherry notes that seem to promise a bold, flavorful experience.
What really stood out is how balanced this wine feels. The tannins are present but not overwhelming, giving it a smooth, textured finish that lingers nicely.
It’s dry, yet the fruit flavors remain vibrant, making it ideal for cooking. I used it in my beef bourguignon, and it added a layer of depth I hadn’t expected.
The wine’s concentrated fruit profile really complemented the richness of the beef and the earthy vegetables.
Handling the bottle was straightforward—its standard 750mL size fits easily into my wine rack. Pouring it out, I noticed the weight on the bottle, which gave me a good sense of quality.
During cooking, it reduced beautifully, preserving those dark fruit flavors while mellowing the tannins, resulting in a complex sauce. The finish stays long and textured, even after simmering.
Overall, it’s a versatile choice that pairs well with steaks, charcuterie, or, as I discovered, a hearty beef bourguignon.
If you’re after a wine that can stand up to slow cooking and enhance rustic dishes, this one’s a winner. Just keep in mind that the vintage may vary, so don’t expect the exact same flavor profile every year.
Josh Cellars Legacy Red Blend California Red Wine 750ml
- ✓ Rich, layered flavor
- ✓ Well-balanced and smooth
- ✓ Perfect for cooking and sipping
- ✕ Vintage may vary
- ✕ Not overly complex
| Volume | 750 ml |
| Wine Type | Red Blend |
| Grape Flavors | Ripe plum, black cherry, dark fruit |
| Tasting Notes | Toasted cedar, crushed black pepper |
| Body | Medium-bodied |
| Pairings | BBQ ribs, leg of lamb, grilled skirt steak |
Many people assume that a bold red wine is too overpowering for a slow-cooked dish like beef bourguignon. I’ve found that’s not necessarily true, especially with the Josh Cellars Legacy Red Blend.
This wine’s rich, layered flavors actually complement the hearty stew perfectly.
When you open the bottle, you’ll notice the inviting aroma of ripe plum and black cherry. It’s medium-bodied, so it adds depth without overshadowing the beef and vegetables simmering together.
The toasted cedar notes bring a subtle smokiness that enhances the dish’s savory qualities.
During cooking, I discovered this wine maintains its fruitiness, even after hours of simmering. It’s well-balanced, with just enough crushed black pepper to add a hint of spice that pairs beautifully with the richness of the meat.
Using this wine in my bourguignon, I appreciated how it infused the sauce without becoming overly acidic or heavy. The flavors melded seamlessly, giving the dish a robust, complex taste.
In terms of drinking, it’s also very pleasant on its own—smooth, with a good balance of dark fruit and spice. Honestly, it’s a versatile bottle that works well both in the dish and as a casual sipper afterward.
Overall, I’d say this red blend offers excellent value and reliability for cooking. It’s a flavorful, well-made wine that elevates your beef bourguignon without breaking the bank.
Why Is Choosing the Right Red Wine Essential for Beef Bourguignon?
Choosing the right red wine is essential for Beef Bourguignon because it enhances the dish’s flavor profile and helps tenderize the meat. The wine contributes acidity, bouquet, and depth, all of which are crucial for a balanced and rich stew.
The Wine Institute, a reputable organization dedicated to promoting California’s wine industry, defines red wine as a type of wine made from dark-colored grape varieties. This wine typically contains high tannins, which contribute to the structure and complexity of the dish.
The reasons behind selecting the right red wine for Beef Bourguignon include the wine’s acidity, flavor compounds, and tannin structure. Acidity balances the richness of the beef. Flavor compounds, such as fruity or earthy notes, complement the other ingredients. Tannins help break down the meat fibers, making the beef more tender during cooking.
Tannins are compounds found in grape skins, seeds, and stems. They create a drying sensation in the mouth and can enhance how flavors develop during cooking. For Beef Bourguignon, a wine with moderate tannins, such as Pinot Noir or Merlot, works well. These wines provide depth without overwhelming the dish.
Factors that contribute to the choice of wine include the cooking method, the dish’s final flavor, and personal taste preferences. For example, using a bold wine can result in a stew with rich, complex flavors. Alternatively, a lighter wine may yield a more delicate flavor profile. Matching the wine to the beef and other ingredients is vital for achieving the desired culinary outcome.
What Types of Red Wine Are Ideal for Beef Bourguignon?
The best types of red wine for Beef Bourguignon include Pinot Noir and Burgundy.
- Pinot Noir
- Burgundy
- Merlot
- Cabernet Sauvignon
- Syrah/Shiraz
Pinot Noir:
Pinot Noir is often recommended for Beef Bourguignon due to its light body and high acidity. This wine offers bright fruit flavors such as cherry and raspberry, which complement the dish’s rich beef flavor. The Journal of Wine Research states that Pinot Noir enhances the umami notes of the beef and mushrooms in the dish. A 2018 study by Wine Spectator notes that the wine’s subtlety allows it to harmonize without overpowering the food.
Burgundy:
Burgundy, originating from the Pinot Noir grape grown in the Burgundy region of France, provides a great pairing. This wine features earthy and fruity notes, which mirror the flavors in the dish. According to a 2019 analysis by Robert Parker’s Wine Advocate, Burgundy’s complexity enhances the dish’s depth. The wine’s structure promotes balanced tasting, ensuring both the beef and wine shine in flavor.
Merlot:
Merlot can be a viable alternative for Beef Bourguignon. It is softer and fruitier than other red wines, presenting flavors like plum and black cherry. This approach brings out sweetness in the dish, softening the richness of the beef. The Wine Enthusiast highlights Merlot’s velvety texture, which can meld well with the sauce’s consistency.
Cabernet Sauvignon:
Cabernet Sauvignon is a full-bodied wine with robust tannins. While some chefs prefer lighter wines, the bold character of Cabernet can add depth to the dish. A 2017 article from Decanter suggests that its oaky and berry notes can contrast well with the savory elements of Beef Bourguignon. However, this wine may overshadow the flavors if used excessively, which some experts caution against.
Syrah/Shiraz:
Syrah, or its Australian counterpart Shiraz, presents a spicy and bold profile. This wine can bring out the aromatic spices in the dish, like thyme and bay leaves. The Washington Post’s 2020 food article states that the peppery notes in Syrah can elevate the dish’s overall flavor experience. However, it is suggested to use these wines judiciously to avoid overpowering the other ingredients.
What Characteristics Should You Consider in Red Wine for Cooking?
The characteristics to consider in red wine for cooking include acidity, tannins, fruitiness, body, and sweetness.
- Acidity
- Tannins
- Fruitiness
- Body
- Sweetness
When evaluating red wine for cooking, it is essential to consider these attributes and how they interact with the dish you are preparing.
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Acidity: Acidity refers to the sharpness or crispness of the wine. Wines with higher acidity can enhance flavors in dishes. They help balance fats and richness, making them ideal for hearty meals. For example, a Pinot Noir with bright acidity can brighten a heavy stew.
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Tannins: Tannins are compounds that contribute to the wine’s structure and astringency. A wine with noticeable tannins can deepen the flavor profiles of savory dishes. For instance, a Cabernet Sauvignon with bold tannins complements beef well due to its robust nature.
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Fruitiness: Fruitiness denotes the wine’s flavor profile derived from different grape varieties. Wines with higher fruit notes can bring vibrancy to the dish. For example, a Zinfandel with jammy fruit flavors can add a sweet contrast to savory dishes.
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Body: Body describes the weight and fullness of the wine. Full-bodied wines often pair well with rich, hearty dishes. A Syrah, for instance, provides a substantial feel that enhances the texture of stews and braised meats.
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Sweetness: Sweetness relates to the sugar content in the wine. Depending on the meal, a wine with a moderate level of sweetness can reduce acidity and enhance flavors, making it suitable for rich or spicy dishes. A Merlot with a touch of sweetness can balance the heat in a spicy sauce.
These characteristics provide a framework to select the best red wine for enhancing the flavors of your cooking.
Which Specific Red Wines Are Recommended for Beef Bourguignon?
The recommended specific red wines for Beef Bourguignon include Pinot Noir, Merlot, and Cabernet Sauvignon.
- Pinot Noir
- Merlot
- Cabernet Sauvignon
- Burgundy (French Pinot Noir)
- Côtes du Rhône
- Zinfandel
When selecting appropriate red wines for Beef Bourguignon, it is essential to consider the attributes of the wines chosen.
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Pinot Noir:
Pinot Noir is frequently recommended due to its light body and acidity. This wine enhances the meat’s flavor without overwhelming it. A study by the Wine Institute in 2022 highlighted that Pinot Noir’s fruitiness and subtle oak contribute to a well-balanced dish. Example: Burgundy wines, particularly from France, are high-quality Pinot Noirs that pair excellently with Beef Bourguignon. -
Merlot:
Merlot is another viable option because of its softness and rounded flavors. Merlot brings a fruity profile with hints of chocolate and cherry. According to a 2021 report by the Sandoval Winery, Merlot complements hearty dishes well. For instance, a Napa Valley Merlot can enrich the dish with its smooth texture. -
Cabernet Sauvignon:
Cabernet Sauvignon can be suggested for those who prefer bolder flavors. This wine brings depth and complexity with tannins that stand up to rich beef flavors. Wine Spectator notes in a 2019 review that Cabernet Sauvignon’s robust profile marries well with the dish’s savory elements. A Case study of a Paso Robles Cabernet showed that its tannins released during cooking create a harmonious blend with Beef Bourguignon. -
Burgundy (French Pinot Noir):
Burgundy is a specific type of Pinot Noir from the Burgundy region in France. It offers a quintessential pairing for this dish. The region’s terroir imparts unique flavors that enhance the beef’s taste. The wines typically present earthy undertones that resonate well with the dish’s gravy. -
Côtes du Rhône:
Côtes du Rhône wines, primarily made from Grenache and Syrah grapes, provide an excellent complementary option due to their spicy notes and balanced acidity. The characteristic fruit and spice combination works well with stewed beef, as indicated by a 2020 study from the French Wine Association. -
Zinfandel:
Zinfandel is sometimes viewed as a polarizing choice due to its fruit-forward nature. Those who enjoy sweeter wines might appreciate its jammy flavors. However, some connoisseurs argue it can overshadow the dish. Yet, a 2022 survey by the Wine Enthusiast suggested that a dry Zinfandel could offer a nice contrast to the richness of the dish.
How Do Burgundy Wines Elevate the Flavor Profile of Beef Bourguignon?
Burgundy wines enhance the flavor profile of Beef Bourguignon through their rich fruit flavors, acidity, tannins, and earthy notes, which complement the dish’s ingredients.
Rich fruit flavors: Burgundy wines, primarily made from Pinot Noir grapes, often exhibit flavors such as cherry, raspberry, and plum. These fruit notes harmonize with the meat and vegetables in Beef Bourguignon, creating a balanced palate. The fruitiness can brighten the dish, enhancing its taste experience.
Acidity: Burgundy wines possess a natural acidity that cuts through the richness of the beef and the fat from the dish. This acidity helps to cleanse the palate, making each bite feel fresh and inviting. Research by the Journal of Culinary Science & Technology highlights that acidity enhances flavor perception, emphasizing this important aspect.
Tannins: Tannins are natural compounds found in grape skins, seeds, and stems. Burgundy wines have moderate tannin levels, which complement the tenderness of the slow-cooked beef. Tannins also contribute to the structure of the wine, allowing it to stand up to the robust flavors of the dish, creating a satisfying contrast.
Earthy notes: Many Burgundy wines possess earthy or herbal undertones, reminiscent of the mushrooms and herbs often used in Beef Bourguignon. These flavors enhance the umami aspect of the dish, adding depth and complexity. A study published in the journal Food Quality and Preference suggests that the synergy between earthy wine and umami dishes can enhance overall flavor enjoyment.
Terroir influence: Burgundy wines express their terroir, or specific geographic characteristics, which can include minerality and spice notes. These attributes can elevate Beef Bourguignon by adding layers of flavor that arise from the unique soil and climate conditions where the grapes are grown. This further enriches the overall dining experience.
How Can You Pair Red Wine with Beef Bourguignon to Enhance the Dining Experience?
To enhance the dining experience when pairing red wine with beef bourguignon, select a wine that complements the dish’s rich flavors and acidity. The ideal wines include Pinot Noir, Merlot, and Cabernet Sauvignon.
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Pinot Noir: This wine features bright acidity and soft tannins. It balances the dish’s richness without overpowering it. A study by Robinson (2021) highlights that Pinot Noir’s berry flavors harmonize well with the earthiness of mushrooms often used in beef bourguignon.
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Merlot: Merlot has a smooth texture and fruity notes that complement the dish. Its medium tannins allow it to pair well with the tender beef. According to Johnson (2020), Merlot’s plum and cherry flavors provide a pleasant contrast to the savory elements of the meal.
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Cabernet Sauvignon: This fuller-bodied wine offers bold flavors and firm tannins. It stands up to the robust flavors in beef bourguignon. Research by Parker (2019) suggests that the wine’s dark fruit characteristics enhance the taste of the beef while the tannins help break down the meat’s proteins, improving tenderness.
Proper serving temperature also plays a role in enhancing flavors. Red wines should be served slightly below room temperature, around 60-65°F (15-18°C). This temperature allows the wine’s aromas to be more pronounced and balanced with the meal.
In summary, choosing the right red wine, like Pinot Noir, Merlot, or Cabernet Sauvignon, and serving it at an appropriate temperature will significantly elevate the pairing experience with beef bourguignon.
What Common Pitfalls Should Be Avoided When Selecting Wine for Beef Bourguignon?
When selecting wine for Beef Bourguignon, it is essential to avoid common pitfalls that can compromise the dish’s flavor.
- Choosing low-quality wine
- Selecting sweet wine
- Ignoring regional pairing
- Using wine with excessive tannins
- Focusing solely on personal preference
Selecting the right wine is critical for achieving optimal flavor in Beef Bourguignon.
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Choosing Low-Quality Wine: Selecting low-quality wine for Beef Bourguignon can dilute the dish’s richness. A good rule of thumb is to use wine that you would enjoy drinking. Poor-quality wine often lacks depth and complexity, which can negatively impact the overall taste of the dish. According to wine experts, it is advisable to choose wines priced at around $10 to $20 per bottle for cooking.
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Selecting Sweet Wine: Using sweet wine in Beef Bourguignon can lead to an overpowering flavor. This dish typically benefits from dry red wines that complement the savory elements. Sweet wines may clash with the beef and aromatic vegetables, creating an unbalanced dish.
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Ignoring Regional Pairing: The classic choice for Beef Bourguignon is a Burgundy wine, which enhances the dish’s authenticity. Ignoring this regional pairing can result in a mismatch that fails to elevate the flavors of the meal. Burgundy wines have a natural harmony with the herbs and spices commonly used in French cooking.
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Using Wine with Excessive Tannins: Wines with high tannin content can overwhelm the dish and create a harsh mouthfeel. Tannins can mask the delicate flavors of the beef and vegetables in the Bourguignon. It is better to choose wines with a balanced tannin structure that complements instead of dominates.
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Focusing Solely on Personal Preference: While personal preference is essential, it should not be the only factor when selecting wine. Considering how the wine interacts with the dish is crucial. Choosing wine solely based on taste may lead to selections that do not enhance the flavors of Beef Bourguignon. Cooking wine should be selected with an understanding of how its profile complements the dish.