Burgundy wine is one of the most famous and coveted wines in the world. Produced in the Burgundy region of eastern France, it encompasses both red and white wines made from Pinot Noir and Chardonnay grapes respectively. While Burgundy wines are prized for their complexity, finesse and ability to age gracefully, some wonder if they can also double as cooking wines. This article will examine what defines a cooking wine, the qualities of Burgundy wine, and whether it’s suited for cooking.
What is a Cooking Wine?
A cooking wine is generally defined as a wine that is suitable to use for cooking purposes. The primary considerations are that it has a good depth of flavor to enhance dishes, but that it is also relatively inexpensive, since a portion of the wine’s volume will evaporate during cooking. Cooking wines are valued for their ability to tenderize meats, deglaze pans, impart flavor, and give body to sauces or braises. While any wine can technically be used for cooking, only some are best suited based on taste, quality and price point.
Common Characteristics of Cooking Wines
– Inexpensive – Since a lot of wine can be reduced or evaporated during cooking, an expensive bottle is not cost effective. Cooking wines tend to retail for $5-10.
– Easy drinking – Cooking wine should taste good on its own without being overly complex or tannic. Smooth and fruity wines work best.
– Versatile – Cooking wines should pair well with a variety of ingredients and not overpower a dish. Light and medium bodied reds or dry whites offer versatility.
– Good acidity – Acidity helps cooking wine mingle with ingredients and balance flavors. Wines with crisp acidity tend to work best.
– Intense flavor – The goal is for a cooking wine’s flavor to concentrate during cooking. Fruity, spicy or herbaceous wines create impact.
Common Types of Cooking Wine
– Dry white wine – Chardonnay, Sauvignon Blanc, Pinot Grigio
– Dry red wine – Pinot Noir, Cabernet Sauvignon, Zinfandel
– Dry rosé
– Sherry – Dry and sweet styles
– Marsala – Sweet Italian fortified wine
– Madeira – Fortified Portuguese wine
– Vermouth – Herbaceous aromatized wine
– Rice wine – Japanese sake or mirin
– Chinese rice cooking wine – Huangjiu and Chinkiang vinegars
What Makes Burgundy Wine Unique?
Burgundy is one of the most terroir-expressive wines, meaning the wines take on the flavor profile of the site where the grapes are grown. Some key qualities that define Burgundy wine include:
Pinot Noir and Chardonnay Grapes
Burgundy wines are made exclusively from Pinot Noir and Chardonnay. These are lighter bodied grape varieties that create elegant, complex wines. The thin skin of Pinot Noir makes it difficult to grow.
Small Production
Burgundy vineyards are small, with many tiny, single owner plots. This limits production volume in contrast to large commercial wineries. Scarcity drives cost and prestige value.
Terroir Variation
The Burgundian terroir varies greatly by location, creating many distinct Crus and flavor profiles all using the same grapes. Wines show minerality, earthiness and terroir transparency.
Nuanced Flavors
Burgundy wines offer layers of dark fruit, earth, spice and savory herb notes from Pinot Noir. Chardonnay shows citrus, apple, floral and mineral tones. They gain complexity with barrel and malolactic fermentation.
Light Bodied and Delicate
The thin skins of Pinot Noir and Chardonnay make pale, light-medium bodied wines with fine tannins and medium-high acidity. This allows Burgundy to pair well with many foods.
Ages Very Well
The best Burgundy Crus such as Grand Cru can evolve positively in the bottle for 20+ years. Complex secondary and tertiary flavors develop with time. This is rare for such light bodied wines.
High Cost
Scarcity, prestige and high production costs mean Burgundy is one of the most expensive wines. Grand Crus can cost $100s-$1000s per bottle at release and more when aged. Even village level wines cost $30+.
Is Burgundy a Good Cooking Wine?
So should such an exalted wine be used for mere cooking? Let’s examine how suitable fine Burgundy is when evaluated against common cooking wine criteria:
Inexpensive – No
Good quality Burgundy costs multiples more than typical cooking wines. Using a $100+ bottle where $10 would do is impractical. The high cost limits Burgundy’s viability as an everyday cooking wine.
Easy Drinking – Yes
While complex, Burgundy’s elegance, medium body and soft tannins make it smooth and approachable enough to drink on its own.
Versatile – Yes
The refined style and midweight body of Burgundy allows it to pair flexibly with dishes from meat to fish without overpowering.
Good Acidity – Yes
Burgundy typically shows bright, food-friendly acidity. This helps it mingle well with ingredients.
Intense Flavor – Sometimes
Leaner Burgundy can lack power, but riper styles offer pleasant fruit and savory complexity. Overall intensity is moderate.
Summary
| Cooking Wine Criteria | Burgundy Evaluation |
|---|---|
| Inexpensive | No |
| Easy Drinking | Yes |
| Versatile | Yes |
| Good Acidity | Yes |
| Intense Flavor | Sometimes |
So while Burgundy is certainly a delicious and food-friendly wine, it only meets some of the criteria considered optimal for cooking wines. The major limiting factors are the high cost and moderate intensity. While Burgundy’s qualities would enhance cooked dishes, the expense makes it an impractical choice when more affordable options with bolder flavor exist. However, if you happen to have an open bottle, Burgundy can make a fine cooking wine.
How To Use Burgundy for Cooking
Despite drawbacks, Burgundy can still be utilized successfully in recipes that call for wine in the following ways:
Use Less Expensive Bottlings
While the Grand and Premier Cru are pricy, more affordable generic Burgundy and Village wines retail around $30-50. These offer a compromise.
Use Sparingly
A little Burgundy goes a long way. Add by the splash or tablespoon to maximize flavor without wasting the bottle.
Choose Complementary Dishes
Match lighter Burgundy with similarly delicate ingredients like fish, poultry, vegetables, cream or cheese-based dishes.
Reduce/Cook Down for Maximum Impact
Simmering Burgundy concentrates its flavor for a greater impact. Reduce wine heavy dishes like pan sauces further.
Look for Ripeness & Power
Riper vintages and regions like the Cote de Beaune offer more richness and flavor density better suited for cooking.
Blending
For cost efficiency and more intense flavor, blend modest amounts of Burgundy with heartier, cheaper cooking wines.
Deglazing
The high acidity makes Burgundy an excellent choice for deglazing pans to pick up cooked on bits after searing or roasting meats.
Enhancing Specific Flavors
Target Burgundy’s earthy, savory qualities to enhance mushrooms, game meats, garlic, herbs and spiced dishes.
Ideal Burgundy Cooking Applications
Some specific recipe applications where the use of Burgundy would really shine:
Coq au Vin
The national dish of France, the acidity cuts through the rich chicken and bacon gravy beautifully.
Beef Bourguignon
Red Burgundy adds the perfect touch of finesse to this classic peasant stew of braised beef and vegetables.
Risotto
A splash of white Burgundy adds flavor dimension while helping coax creaminess from the rice grains.
Mushroom Sauce
Pinot Noir’s earthy traits complement, without overwhelming, mushroom’s woodsy notes.
Pork Tenderloin
White Burgundy offers enough body and acid to offset this lean white meat.
Seafood Poached in Wine
The subtle red fruit and citrus profile won’t overpower delicate fish and shellfish flavors.
Cheese Fondue
The acidity cuts through the rich melted cheese, while the wine boosts overall flavor.
Conclusion
Burgundy offers some advantages but isn’t an ideal everyday cooking wine. Its strengths lie more in enhancing specific savory foods or sauces. While too expensive to pour freely into recipes, by using thoughtfully, Burgundy can elevate cooking to a higher level. The refined flavors provide a touch of class without dominating. With good acidity and moderate body, a little integrated judiciously can impart elegance. Think of Burgundy more like a fine herb or spice for cooking rather than a workhorse base wine.