Your preferred Burgundy brand for Beef Bourguignon and Coq Au Vin?
Hi all,
Now that winter is approaching, I want to make beef bourguignon and coq au vin. Although there are of course many acceptable red wines I could use, I would like to go with *an actual Burgundy from France*, as that is what was traditionally used (or so I’ve read).
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I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
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John, New Englander turned Cali dude