Beef Bourguignon is a classic French meal. Simply put, it is a fancy, good old fashioned beef stew.
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Zinfandel (also referred to as Primitivo) is a variety of black-skinned wine grape. A white Zinfandel is made by peeling the red skins off the red zinfandel grapes. Without those skins, the resulting wine is light in color, sweet in flavor and without the harsh / rich flavors found in red wines.
A Zinfandel wine is lighter in color than both Cabernet Sauvignon and Merlot. However, although a light-bodied red wine like Pinot Noir, a Zinfandel's moderate tannin and high acidity make it taste bold. Generally speaking, most Zinfandel wines have higher alcohol levelsthan others, ranging from about 14 – 17% ABV (alcohol by volume). So, what does this have to do with beef?
Beef Bourguignon is a classic French meal. Simply put, it is a fancy, good old fashioned beef stew. But, oh, it is like no other in the world! It is a beef stew braised in red wine. In American cuisine, it is sometimes just called Beef Burgundy. There are variations of ingredients and techniques, but one can never go wrong with Julia Child's version of Boeuf à la Bourguignonne—served with a red Zinfandel.
Often it is braised in a red wine (Burgundy) and beef stock and flavoured with carrots, onions, garlic, imported Italian plum tomatoes, bay leaf and thyme, a bouquet garni and garnished with pearl onions and mushrooms.
But, let's get on with it—enough rambling. In a few days I will publish a delectable recipe. Be on the look out.
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