Red Burgundy for Cooking

In this video I talk about Red Burgundy for cooking. Often people are looking at (older) recipes that call for red burgundy in the ingredients, and then when I show them the red burgundy in the store the sticker shock is palpable. If the customer never asks for help they often end up buying a bottle of Carlo Rossi Burgundy which is about as far away from Pinot Noir as you can get in the wine shop. This video tries to help explain what red burgundy means and your options for finding a suitable wine for cooking.

Firstly Burgundy is a place and not a wine, Burgundy is famous for growing Chardonnay and Pinot Noir where the most expensive, longest lasting, and best (in my not so humble opinion) examples come from. You can reliably find wine from burgundy that is very good from fifteen dollars and up. Typically Pinot Noir is more expensive than Chardonnay, So what I suggest is that if the recipe calls for a lot of Red Burgundy (half a bottle or more) I suggest Pinot Noir that isn't from France because you can find palatable bottles from other parts of the world starting around ten dollars, but if the recipe only calls for a little (a glass or less, four ounces or so) then I say go ahead get a good bottle of french Burgundy and enjoy it with dinner.

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