When preparing a classic beef bourguignon, the choice of red wine is crucial to enhance the dish’s flavors. According to chef Mawa McQueen, the ideal selection is a Burgundy made from pinot noir. McQueen emphasizes that while the wine should be balanced, earthy, and fruit-forward, it doesn’t have to break the bank. A good-quality, reasonably priced bottle will suffice—Costco’s Kirkland wines, known for their exceptional value, can be a perfect option.

McQueen explains that pinot noir has a bright acidity that tenderizes the meat and balances the dish’s richness. Its fruity and herbal notes complement the flavors of mushrooms, onions, and the rich sauce that makes beef bourguignon so delightful.

To properly incorporate the wine, add it to the pot after browning the beef. First, remove the beef, then deglaze the pot with the wine, scraping up the flavorful bits stuck to the base. This step is vital; it’s not just about the alcohol breaking down the fond, but rather the contrast between the cool wine and the hot pan that makes those flavors release. After simmering the wine to cook off the alcohol, you can add the beef back along with the stock, allowing the flavors to meld.

For more on selecting and using pinot noir in cooking, Tasting Table offers a comprehensive guide worth checking out.