Stews are highly aromatic, as the flavors concentrate during long braising. Generally, tougher cuts of meat benefit from long braising. Beef Bourguignon is seasoned with red wine, which gives the sauce a very intense flavor.
Louis Jadot Couvent des Jacobins Bourgogne Pinot Noir naturally suits the dish due to its origin and berry-like, acidic flavor profile. Parès Baltà’s organic-certified Indigena also works well with its acidic, berry-like structure.
