Pairing Burgundy Wine with Beef and Cooking Burgundy Beef Dishes
Learn About Burgundy Beef Dishes and Pairing Wine With Beef
Burgundy wine, with its global reputation for elegance and complexity, has long been celebrated for its ability to complement a wide range of dishes – and particularly beef dishes. The distinctive characteristics of Burgundy wine – ranging from smooth, fruit-forward notes to the earthy, complex flavors that Pinot Noir has become known for – offer a versatile companion to burgundy beef dishes. Whether you’re preparing a simple steak or a hearty beef stew, understanding how to pair Burgundy wine with beef dishes or incorporate it into the cooking process can really elevate your meal. Any wines we suggest here are available on our BurgundyWine.com online shop, accessible here, and complete with a palate advisor to help you choose.
Why Burgundy Wines Go So Well With Beef Dishes
Why do Burgundy wines – especially red wines - make such good partners to beef dishes? The most important characteristics to look for in Burgundy Pinot Noir wines when pairing with beef are their subtle fruit flavors, such as red berries, cherries, and plums, often accompanied by earthy, spicy, or floral notes. These wines are known for their balance and finesse, which makes them a perfect partner for beef dishes, whose recipes may include similar flavors.
What Beef Dishes Should I Pair With Burgundy Wine?
When pairing Burgundy wine with beef, it’s important to consider the type of beef you’ll be using and the ingredients you’ll be cooking it with. The delicate and nuanced flavor profile of Pinot Noir requires dishes that do not overwhelm its subtlety, yet have enough richness to complement the wine’s complexity. Below are some classic beef dishes that pair exceptionally well with Burgundy wine:
1. Filet Mignon (Tenderloin Steak)
Filet mignon is a lean, very tender cut of beef. Because of its mild flavor, it pairs best with a light, elegant Pinot Noir that will enhance the delicate flavor without overpowering it. A well-aged Burgundy wine, with its deeper, earthier notes, can complement the buttery texture of the steak, adding a layer of complexity without overshadowing the meat. At Domaine de Cromey we would go with a Domaine Germain Pere et Fils Saint Romain 'Sous Le Chateau', or alternatively an Agnes Paquet Bourgogne Pinot Noir.
Cooking Tip: Consider searing the filet mignon with a small amount of butter and a sprig of thyme.
2. Beef Wellington (filet de Boeuf en Croute)
This iconic dish, consisting of beef tenderloin wrapped in puff pastry and mushroom duxelles, has earthy, umami flavors from the mushrooms and luxuriously textured pastry. It calls for a wine that can handle these elements without becoming too heavy. A well-balanced Pinot Noir, with its subtle fruit and earthy undertones, is a perfect match, bringing out the savory richness of the dish without clashing with its delicate pastry. We suggest the Domaine Jean Fery Vosne-Romaneé 'aux Reas' (or his En Orveaux when it comes back in stock!)
Cooking Tip: Consider using Burgundy wine in the preparation of the duxelles or a red wine reduction to serve alongside the dish.
3. Beef Bourguignon
Beef Bourguignon is the quintessential French dish, made with beef slowly braised in red wine with vegetables, herbs, and sometimes bacon. The process of slow-cooking allows the beef to absorb the wine’s complex flavors, which are echoed in the pairing. A well-aged Burgundy with soft tannins and notes of dark fruit, mushrooms, and earth will marry beautifully with this hearty dish.
Cooking Tip: Use a good-quality Burgundy wine for the braising liquid (never cook with a wine you wouldn’t drink on its own!), and make sure to allow the dish to cook low and slow to maximise the flavors.
4. Steak au Poivre
Steak au poivre, a classic French dish where the steak is coated with crushed peppercorns and then pan-seared, pairs wonderfully with a medium-bodied Burgundy wine. The slight spiciness of the peppercorns is complemented by the bright acidity and subtle fruitiness of the Burgundy, while the rich, juicy steak harmonises with the wine’s depth. A Pinot Noir with some age can also add a level of complexity that enhances the peppery, bold flavors of the dish.
Cooking Tip: Serve the steak with a sauce made from the pan juices and Burgundy wine.
5. Grilled Ribeye Steak (Cote de Boeuf)
The ribeye steak, known for its marbled fat and robust flavor, can be paired with a more structured Burgundy Pinot Noir that has enough acidity and tannin to balance the richness of the meat. The wine’s red fruit notes and earthy undertones can complement the smoky flavors from the grilling, while its acidity helps cut through the fat. We’d suggest a Chambolle-Musigny wine like this one.
Cooking Tip: Brush the ribeye with a marinade of olive oil, garlic, and rosemary before grilling, then finish the steak with a drizzle of Burgundy-based sauce to tie the pairing together.
Cooking with Burgundy Wine in Beef Dishes
In addition to being great to drink with beef dishes, Burgundy wine can also play an integral role in the cooking process, as an ingredient for marinades, reductions, and braises:
1. Marinating Beef
Burgundy wine can be used in marinades to enhance the flavor of the beef before cooking. The acidity in the wine helps tenderise the meat, while the complex flavor profile of the wine imparts subtle notes to the beef. A simple marinade might include Burgundy wine, olive oil, garlic, fresh herbs (such as thyme and rosemary), and a dash of salt and pepper. The best wines for these marinated flavors are something from Santenay – a Pinot Noir with a punch!
2. Reductions and Sauces
Using Burgundy wine in sauces or reductions is an excellent way to add a greater depth of flavor to your beef dishes. After searing your steak or beef roast, deglaze the pan with a splash of Burgundy wine, scraping up any browned bits for additional flavor. Simmer the wine down with shallots, butter, and a splash of stock to create a rich sauce that complements the beef’s natural juiciness.
3. Braising and Stewing
When cooking a braised or stewed beef dish, Burgundy wine plays a critical role. The wine not only adds complexity to the broth but also helps tenderise the meat over the long cooking process. Use a full-bodied Burgundy for richer flavor or a lighter Pinot Noir for a more delicate finish. For added depth, you can combine Burgundy with other ingredients, such as stock, vegetables, and aromatic herbs, to create a well-rounded braising liquid.
Can I Pair Burgundy White Wine with Beef?
It’s a common question: can I drink white wine with red meat? (And conversely, the other popular question is “can I drink red wine with fish”, and we have an article on that if you click here). The honest answer is that you should go with what you and your friends prefer and enjoy – these tips are just a guide if you want to try incorporate white wines into your beef dishes…
Beef with Creamy or Buttery Sauces
If your beef dish is served with a creamy sauce, such as a Béarnaise or a rich mushroom cream sauce, a white Burgundy can be an excellent pairing. The creamy texture of the wine and its bright acidity can work well with the sauce, while its subtle oak or mineral notes can enhance the flavor of the beef without overpowering it. A Chardonnay from the Mâconnais or Côte de Beaune, with its subtle oak and fresh acidity, does well here.
2. Grilled or Roasted Beef with Herbs
If you're grilling or roasting beef with herbs like thyme, rosemary, and garlic, a white Burgundy can provide an elegant contrast to the smoky, herbal flavors. A wine with a good balance of minerality and fruit can highlight the freshness of the herbs while still complementing the beef.
3. Beef with Mushroom-Based Dishes
Beef dishes that incorporate mushrooms, such as a steak with a wild mushroom ragout, can also pair well with white Burgundy wines. The earthy flavors of mushrooms can be enhanced by the wine’s subtle oak and minerality. Look for a white Burgundy such as a Meursault, which is known for its buttery, nutty qualities.
Discover Ellie’s Cookbook As Our Guest at Domaine de Cromey
If you stay with us at our home amongst the vines in Burgundy – our baronial manor house called Domaine de Cromey – you can sample the delights of your hosts cooking first hand! The cookbook Ellie published has some mouth-watering and innovative recipes which you just have to try! There are plenty of beef dishes including creative starters like Warm Beef Carpaccio with Gorgonzola, and hearty main courses such as Aged Côte de Boeuf, and Beef Bourguignon.
To order her cookbook click here, and to book your stay with us now click here.
