Which wine for a beef bourguignon?
Burgundy is a region of France, once considered a state. It has an area of 47,784 km2 and a population of 2,820,940 as of January 1, 2016 . The particularity of the Burgundy region is undoubtedly its cattle farms and the vineyards of Burgundy . These two flagship products of the region also bear the name of Bourguignon.
Thus, Bourguignon is a name given to the inhabitants or something that has its origins in Burgundy. Burgundy has been able to draw inspiration from its two flagship products to create a local dish. Very intense in terms of taste, it has made a name for itself through the purity of its local ingredients used to concoct this dish. These unique ingredients that constitute it cannot be reproduced outside of Burgundy. This dish is imbued with a refinement that does not leave anyone indifferent. The beef bourguignon !
Beef bourguignon is one of the “wine dishes” prepared with wine . The beef bourguignon is prepared in a casserole dish. The pieces of meat will take the time to intermingle in the Burgundy sauce .
This red wine-based sauce has a very special aromatic composition. It consists of: garlic, onion, bacon bits and bouquet garni. Its very slow cooking is done over low heat. All its associated ingredients will simmer in order to bring out all their flavor.
The slow cooking of this dish plays an important role, because it gives time to its ingredients placed in the casserole to intermingle to reveal a unique exquisite taste. Cooking this special dish takes time. Over low heat , the coction of this meal promotes the maintenance and preservation of the vitamins and the freshness of its ingredients.
They are gently impregnated with the flavors of red wine . This touch of flour spread over the meat binds to the sauce to finally give this delicious sauce to the wine.
After taking this delicate moment to prepare this wine sauce, you have to think about a quality accompaniment. How about steamed potatoes? Or make a Burgundy garnish, it is made with mushrooms, bacon bits and small glazed onions.
The red wine used for this sauce is generally that of Burgundy . The success of this dish depends on the choice of wine and meat. In principle, the wine used for the preparation is an ordinary wine. At the service, you can use a chic and classy wine.
If you want to treat yourself, go to the places where you will find the purity of its local ingredients to produce the same Burgundian effect. Thus, Burgundy is served hot as a main dish. The success of beef bourguignon is essentially based on the quality of the beef and the red wine used.
Burgundy wines are wines classified as Grand Cru thanks to the Appellation d'Origine Contrôlée (AOC) produced on certain plots in the Burgundy region, notably the vineyards of the Côte de Beaune and the vineyards of the Côte de Nuits .
Its sub-regions have benefited from a natural privilege because of their microclimate , their soil and their very ancient reputation in terms of qualitative viticultural technique. Thus, all its natural elements promote the originality of the wine and its flavor.
This appellation of grand cru is not given by chance, it must of course be earned by respecting the standards established by the AOC . Otherwise, they will be relegated to the rank of premier cru, communal and regional appellation.
The grands crus are among others: Ruchottes-Chambertin, Mazis-Chambertin, Clos-de-la-Roche, Clos-Saint-Denis, Château du Clos de Vougeot, Romanée-Saint-Vivant, La-Grande-Rue and La-Tâche …
The wines of Châteauneuf-du-Pape
In the first years of the vineyard, the harvests did not provide much for Châteauneuf. From 1325, the production increases more and more and thus favors a sharing between the inhabitants. Clement VI, in love with this grand cru, would have condemned a Châteauneuvois winegrower. This winegrower was unable to supply him with twenty-two Muscat wines .
In modern times, this good wine is boosted by nobles and bourgeois merchants and its export extends to the borders of Europe. The taste sensations of the vineyard increase even more when it is served at the château, at the court of Louis XIV.
Châteauneuf-du-Pape rests on a hill and its particularity lies in its basement. The soils of Châteauneuf-du-Pape fall into several categories. The large pebbles that cover the ground, this allows them to restore the heat stored during the day, then comes the gravelly land and the sandy soil. On the other hand, there is no difference in terms of the wines produced because all of them offer quite remarkable vintages. This unique taste is favored by its basement.
A vineyard which knew how to make the difference with its thirteen grape varieties , became famous thanks to them. Grenache intervenes at 74% then comes Syrah with 10% and Mourvèdre which plays a role of 6% in the Châteauneuf cuvée. It favors the intensity of the color. It has a stronger color and a richer aromatic range.
Red winemaking: red wine
The Côtes-du-Rhône are part of the 45th parallel appellation. They produce wines that blend several grape varieties. This is possible thanks to very hot if not arid summers and the presence of the mistral and excessive winds which play an important role in the maturation of the grape varieties. To have a perfect balance, it would be ideal to assemble several varieties in order to balance the acidity, the alcohol and the tannins.
Grenache Noir represents the largest portion and is blended with Mourvèdre and Syrah . These three blends ensure a perfect pairing that truffles as it ages. Châteauneuf-du-Pape have a more intense red color. It is incomparable, its color is between purple and garnet, fragrant with aromas of red fruits and spices. The rolled pebbles allow its wines to have a very good smell and a very good constitution, essential for a good aging of the red wine and this, for the greatest pleasure of the unconditional.
The red wine exhibits on tasting a mixture of red fruit and spice aromas which progress towards aromas of anise, liquorice and leather. On the palate, it stands out with its natural aromas.
In upscale restaurants, they are served with red meats, grilled lamb and intense cheeses. The external marketing of Châteauneuf wines extends to Switzerland, Germany, Belgium, England, North America and the Netherlands. Internal marketing: Châteauneuf-du-Pape is very much in demand by great restaurants, they are the most important customers of Châteauneuf-du-Pape wines. There are wine houses that allow potential customers to discover the full range of Châteauneuf-du Pape wines . No purchase of wine is imposed after tasting. The wines are served in quality glasses.