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Oct 11, 2013 03:13 PM

Your preferred Burgundy brand for Beef Bourguignon and Coq Au Vin?

Hi all,

Now that winter is approaching, I want to make beef bourguignon and coq au vin. Although there are of course many acceptable red wines I could use, I would like to go with *an actual Burgundy from France*, as that is what was traditionally used (or so I've read).

So, any brand recommendations from those of you that have made these dishes using a French Burgundy wine?


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  1. Whether Jadot or Drouhin or any other negotiant with an extensive collection of pinot noirs, you do not need an expensive wine for your needs.
    Keep in mind that you are COOKING with this wine and it is not meant to be drunk, although it can be.

    1. Study after study has shown you don't need to use expensive red wines in cooking. The traditional recipe used Burgundy because that was the local wine. Don't spend more than $10 for a will be a waste of money once it has been cooked.

      6 Replies
        1. re: DiggingDogFarm

          multiple studies by multiple groups, academic and commercial, discussed ad nauseum on these boards. The search box or Google will help you find them.

          1. re: sunshine842

            There are also studies suggesting the opposite.
            I was hoping that someone could suggest a good double-blind study.

          1. re: c oliver

            The take away from the (fantastic) times article: all the hard edges of a cheap wine get softened by the cooking process. all the complexities and subtleties of an expensive wine get smoothed out.
            "cooking" wine was something you should avoid because it had salt and preservatives added. (thus the "only cook with what you drink" theory...which morphed into "cook with great wines")

        2. Do you have access to a trader joe's? They have a good selection and the right price- the staff can actually be helpful too!

          1. For preference, whatever French pinot noir is on offer at the supermarket. Failing that, whatever red wine is on offer at the supermarket.

            1. remember that these are farmhouse dishes.

              Mamie didn't care what label was on the bottle -- if it even had a label -- she used whatever red she had to hand, even if she was in the Languedoc or the Dordogne or the Loire, where she probably didn't have a Bourgougne.