The best white wine to accompany your beef bourguignon.

Beef bourguignon is a rich and flavourful signature dish in French cuisine, traditionally paired with robust red wines. However, for those looking for a different culinary experience, white wines, particularly those from the Côtes du Rhône region, offer an elegant and refreshing alternative.

In this article, we'll explore why a white wine can be an ideal choice to pair with your beef bourguignon and how it can enhance the flavors of this classic dish.

Why Choose a White Wine for Beef Bourguignon?

Amazing Contrast and Balance of Flavors

White wines from the Côtes du Rhône, such as those made from Viognier, Roussanne, and Marsanne grapes, are known for their floral and fruity aromas. These aromatic characteristics can create an interesting contrast with the deep, robust flavors of beef bourguignon. While the red wine traditionally used for this dish accentuates the richness of the meat, a white Burgundy wine adds a note of freshness and elegance, balancing the flavors and offering a new dimension of taste.

Complex Aromatic Palette

Côtes du Rhône white wines are distinguished by their aromatic complexity. Viognier, for example, brings notes of peach, apricot and white flowers, while Roussanne and Marsanne add aromas of honey, nuts and dried fruits. These aromatic nuances pair perfectly with the marinade and sauce of the beef bourguignon, enriching the culinary experience and allowing the flavors of the meat to fully unfold.

Tradition Revisited: White Wine Marinade

A Delicate and Surprising Variation

Traditionally, beef bourguignon is marinated in red wine, but using a white wine can offer a delicate and surprising twist. A white wine marinade helps concentrate the flavors while giving the meat a tender, succulent texture. By incorporating a white Burgundy wine into the marinade, you get a dish that retains its depth while adding extra lightness and complexity.

White Wine Suggestions for Marinade

For a successful marinade, opt for a quality white wine from the Côtes du Rhône. Viognier-based wines are particularly recommended for their aromatic richness and ability to stand up to the robust flavors of the dish. Roussanne and Marsanne, with their complex aromas and structure, are also excellent choices for a white wine marinade.

Service and Food and Wine Pairing

Tasting and Presentation

Serving beef bourguignon with a white wine from the Côtes du Rhône can transform a traditional meal into a unique culinary experience. To fully appreciate this pairing, serve the wine slightly chilled, around 10-12°C, to retain all of its freshness and aromas. Serve the dish with a simple side dish, such as seasonal vegetables or new potatoes, to allow the flavors of the white wine and beef bourguignon to shine.

Other Dishes to Pair with Burgundy White Wine

In addition to beef bourguignon, Burgundy white wines from the Côtes du Rhône also pair well with other white meat, poultry or fish dishes in sauce. Their aromatic complexity and freshness make them ideal companions for a variety of dishes, offering flexibility and diversity in your food and wine pairings.

Martin's advice

Beef bourguignon with white wine is a delicious variation on the classic beef bourguignon.

To enhance a beef bourguignon , white wine is a delicious variation. A white wine, elegant and complex, such as a white Côtes du Rhône like our 2022 White Spirit can really enhance the depth of the dish.

This wine from our terroir is ideal because it has elegant notes of white fruits and spices (Cumin, Turmeric). These spicy notes pair perfectly with the dish, also containing these ingredients.

It is also possible to turn to Viognier grape varieties, producing wines combining aromatic richness and freshness, a good choice to counterbalance the roundness of beef bourguignon.

The recipe for beef bourguignon with white wine by Terra 6840:

You will need:

  • 650g of chuck steak
  • 2 onions
  • 2 cloves of garlic
  • 2 carrots
  • 300g of button mushrooms
  • 300g smoked bacon
  • 3 tbsp flour
  • 50 cl of white wine
  • bay leaf and thyme
  • 1 clove of garlic
  • Salt, pepper

The recipe

1. Preparation
  1. Cut 650 g of chuck steak into large pieces.
  2. Roughly chop two onions and two cloves of garlic, taking care to remove the garlic germ if necessary.
  3. Peel and cut two carrots into half-rounds and clean 300 g of button mushrooms, removing the stems and cutting them into six or eight pieces depending on their size.
2. Cooking
  1. Brown the chuck in a casserole dish with olive oil
  2. Add 300 g of smoked bacon cut into lardons, the mushrooms, onions, carrots and garlic.
  3. Sprinkle with three tablespoons of flour, mix well, then pour in 50 cl of white wine.
  4. Add three bay leaves and three sprigs of fresh thyme. Bring to the boil, cover and simmer over low heat for 2 hours, stirring occasionally.
  5. Season with salt and pepper to taste before serving hot.

This dish is said to be even better reheated the next day.

If you or your guests enjoy traditional red wine to accompany your beef bourguignon, we are preparing a future article with advice on preparing beef bourguignon with red wine!