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From: Scott Johnson
Email: wines@arrowliquors.com
Date: 12/29/00
Time: 12:28:51 PM
Dear Larry, Any inexpensive dry red wine will work. Many of the recipes that call for "Burgundy" originated in the Burgundy region of France many years ago where that was virtually all they had. Hence the Burgundy designation in the recipe. Also, I very much doubt that they were cooking with the best they had. Think inexpensive. If you only need a couple of ounces I usually just use what I'm having with the dinner. If you need cup or so, I would recommend keeping a 4-pack of 187ml bottles of an inexpensive brand in the pantry to use as you need them. However, I would encourage you to try a good bottle of true Burgundy with a Burgundian dish, such as Beef Bourgignon. They're a great match.