Tonight I will serve boeuf bourguignon (also known as braised beef with red wine) to six people at dinner. This means I require lots of wine: One bottle to try the night before to make sure it's suitable, one bottle to share between the pot and my glass while I'm preparing, and two bottles for the dinner table.
So, what kind of wine?
Traditionally, Burgundy (Pinot Noir) is the wine of choice for boeuf bourguignon. However, I had to consider three things:
- I never (ever) use a wine in my cooking that I am not willing to sip straight from my own glass, and
- I like to use the same wine in my pot as in the glasses on the table, and, finally,
- I am not crazy about pouring a $40+ bottle wine into a pot,
So, my answer this time is a 2011 Visan Côtes du Rhône-Villages: Clos des Miran Cuvée Spéciale, which is a blend of Grenache (63%), Syrah (26%), and Carignan (11%) that rings in at just $15.99 a bottle.
Will I buy this wine again?
This wine's QPR sings an excellent tune! It shares lots of fruit, spice, and herbs, plus floral and mineral notes on the nose, with black berries and fruit, herbs, sweet spice, and black pepper on the palate, plus a silky mouthfeel and enough juiciness to make you want to take another sip.
You don't have to decant this wine, but I will just to make it look lovely on the dinner table.
À Votre Santé!
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