Many recipes call for unique ingredients to accomplish an exquisite flavor, and burgundy wine is one of those favorite items. This French wine is a welcome inclusion to many dishes and is renowned for improving the final result. However, you may not have it around, which is why getting a helpful substitute can be handy. But before reading about its close replacements, let’s talk a bit more about this tasty beverage.
Wine Nutrition Facts
What is Burgundy Wine?
Burgundy wine is any of the numerous wines of the region of Burgundy in east-central France. It spans diverse slopes and valleys, offering distinct microclimates within its five central growing regions. The region’s vineyards include Chablis, Cote de Nuits, Cote de Chalonnaise, Cote de Beaune, Maconnais. Burgundian appellations correspond to the vineyards themselves, unlike in France, where appellations correspond with a producer. There’re 84 appellations found in the region, and the mix of soil type, sun exposure, and other factors mean that any given vineyard could have several appellations to its name. Still, the products from these five significant vineyards are most popular;
in the chalky limestone hills of the Serein valley, known for the highest quality of Chardonnay, apart from those found in Cote de Beaune. It has both Premier Cru and Grand Cru wines from different recognized producers.
Cote de Nuits
found in the South of Dijon and famous for their standard and top-notch Pinot Noir wines like Clos des Lambrays, Clos Saint-Denis, Musigny, and Romanee Conti. Only a few wines are from Chardonnay grapes; around 80 percent are Pinot Noir.
Cote de Beaune
found immediately south of Cote de Nuits, running from Beaune to Chagny. It’s prevalent for its red wines but also white wines. You’ll find Premier Cru and Grand Cru appellations such as Charlemagne, Montrachet, Meursault, Criots-batard-Montrachet.
from Chagny to Montagny with gentler hills accompanied by lots of southern conditioning. Many perfect red and white Burgundy originate here, including Philippe de Hardi, Faiveley Mercurey, and Leroy Montagny.
The southern region is known for its rich but more affordable Chardonnay. The climates here are more Mediterranean with earlier ripening than most northern regions. There’s also a presence of lushly floral Chardonnays from appellations such as Vire Classe, Saint Veran, and Pouilly Fuisse.
Though most people are more accustomed to the two classes of Burgundy, many others also exist like Grand Cru, Premier Cru, Village, and Regional.
Grand Cru is considered the cream of the crop and comes from the highest quality vineyards. This class commands the best location, best soils, light exposure, and nutrients. The Premier Cru appellation comes from the vineyard’s special section called “climate.” Climats have proven consistency and quality, appearing throughout any given region. Village wines are ubiquitous as they come from specific villages throughout the Burgundy region.
There’re 44 village appellations, and the bottles carry the village’s name on the label. And regional wines come from vineyards throughout the Burgundy region. These wines sometimes contain grapes from region-specific villages like Cote de Nuits or Maconnais but can also contain grapes collected from Burgundy. Their bottles carry a list of sub-regions of several appellations on the label or say “Bourgogne Rouge” or “Bourgogne Blanc.”
All bottles of Burgundy wine carry the appellation or name of the village on the label. And the wines are mostly red or white, and red Burgundy wines are made from Pinot Noir grapes, while white ones are made from Chardonnay grapes.
Burgundy Wine Nutrition Facts
Uses of Burgundy Wine
Burgundy wine is excellent on its own but also pairs well with many different dishes. And lots of cooking techniques include Burgundy wine, as it can enhance the flavors and transform many of your favorite recipes. That Burgundy wine is used in gourmet dishes doesn’t mean you can’t add it to homemade recipes. And it’s why you can use it as a marinade to tenderize and impart flavors into meat, though you should add the correct amount and leave enough time for marinating. Red wine reduction is also used in gravy for deglazing pans as a base for braising and poaching vegetables, protein, and fruits for desserts. Burgundy wine is also shockingly used to pick veggies, though the red one will turn your vegetables pink. And it’s also used to cut the richness of cheese and butter in risotto. All these reasons are also why Burgundy wine can be found in dishes and recipes such as;
- Beef burgundy
- Spaghetti sauce
- Veal Ragu
- Pot roast
- Beef bourguignon
- Coq Au Vin
- Beef and mushroom stew
- Sautéed mushroom
- Pulled pork
- Braised lamb
- Chicken salad
- Beef stock
- Sausage soup
Substitute for Burgundy Wine
Many substitutes to use in place of Burgundy wine are available when you can’t get it or don’t have enough. And they’ll do an excellent job in replacing it in your recipes.
This substitute is fantastic, especially for replacing red Burgundy wine. It’s probably the most popular option on this list and is mainly made from Pinot Noir grapes which promise the perfect flavor. It’s also easily purchased and readily available in grocery stores. And you can use it in equal mounts for any recipe.
This Burgundy wine substitute is perfect, especially in marinades. Grape juice is added to cut the sour taste of the vinegar and help to tenderize the meat. Mix the same amount of white wine vinegar and Grape juice in proportions. Then use this mixture in a 1:1 ratio in place of Burgundy wine in your recipe.
When using this substitute for Burgundy wine in your recipes, a level of discretion and care is needed. The reason is other accompaniments with the vinegar depending on whatever you’re cooking and the flavor, taste, or texture it calls. You can use a mixture of rice wine vinegar and chicken stock or rice wine vinegar with red grape juice. However, it would be helpful to be careful about the rice wine vinegar quantity, as lots of vinegar can lead to sharp and sour flavor profiles. As such, try adding half of what’s called for, then work your way to the preferred taste.
When using this substitute in place of Burgundy wine in your recipe, it’s best to opt for concentrated liquid broth. The reason is to enable the concentrated broth to deliver an authentic flavor. But both don’t have the same acid profile as Burgundy wine, so you’ll need to include some lemon juice or vinegar. And you can use this broth in the same proportion as Burgundy wine in your dishes.
This beverage is an excellent substitute for Burgundy wine as it has a similar taste and color. But red grape juice might make your dish seem too sweet. Consider adding a spoon of white wine vinegar to fix it, and you’re good to go. And you can use this substitute in the exact measurement as Burgundy wine in whatever recipe you’re replacing it.
Frequently Asked Questions (FAQs)
Is Cabernet a Burgundy wine?
Cabernet Sauvignon is the name of red wine grapes and wines made from this grape. However, they’re not grown in Burgundy and aren’t Burgundy wines.
Is Burgundy wine used for cooking?
Yes, they are. Pinot Noir, for example, is a type of burgundy wine that’s a staple in many stew recipes and dishes like beef bourguignon.
What can you substitute for red burgundy wine in Bourguignon?
Any of the substitutes made from red grapes can work in Bourguignon. But you can also use identical amounts of cranberry juice if it’s what you’ve got. Note that this option may make your dish sweeter, so add in small quantities and adjust to preference.
How does one insist that an ingredient as exotic as the Burgundy wine isn’t indispensable with all its perks? They’ll probably need a lot of convincing to accept this act. But now, you’ve discovered other cooking goodness available to you as a substitute for Burgundy wine. So why not share this nugget of information with such people next time?