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wine for venison bourguignon

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cleopatra999 Dec 12, 2012 08:27 AM

Should I stick with the usual pinot noir for IN this braise, or amp up the dark fruits with a Zin or Syrah? The recipe will use a whole bottle.

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    FrankJBN RE: cleopatra999 Dec 12, 2012 09:06 AM

    Since you are preparing venison in the style of Burgundy, I sasy stick with Burgundy. Drink your Zin

    1. ChefJune RE: cleopatra999 Dec 12, 2012 10:51 AM

      I always use Cotes du Rhone when making Bourguignon of any kind in USA. Bourgogne Rouge costs too much (imho) to cook with, and we don't care for cheap domestic Pinot Noirs...

      We drink the Pinot. :)

      2 Replies
      1. re: ChefJune
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        cleopatra999 RE: ChefJune Dec 12, 2012 11:23 AM

        that is a good call as I not too keen on paying 30$ for a pinot to cook with. Can get a more reasonable Cotes du Rhone.

        1. re: ChefJune
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          zin1953 RE: ChefJune Dec 14, 2012 07:16 PM

          Me, too!

        2. collioure1 RE: cleopatra999 Dec 12, 2012 01:12 PM

          Cotes-du-Rhone or Cotes-du-Roussillon (that's where I live);

          1. m
            mugen RE: cleopatra999 Dec 13, 2012 03:13 AM

            I'd go with New World CS or Syrah; pinot doesn't have enough weight.

            Not quite consistent with the origins of the dish, but, if it makes you feel better, Raymond Blanc prefers the same: http://www.raymondblanc.com/Portals/1...

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              TombstoneShadow RE: cleopatra999 Dec 16, 2012 03:38 PM

              the zin or syrah...

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