Wine connoisseurs, avert your eyes... Everyone else, a wine/boeuf bourguignon question... ;-)

W

whipappeal

Guest
Silly question.

Nevertheless...I'm making Boeuf Bourguignon this weekend and cannot find Burgundy. I have found lots of Cabernet, Merlot, and a host of strange and lovely red Czech varieties.

What should I use to marinate the beef? Is Cabernet ok?

Thanks!

Erin smileys/smile.gif

 
For those that have no flippin idea what Meryl is saying: Tannic is a

harshly biting or caustic chemical found in plants and the word is usually used to describe the yicky taste in cheap red wines. But in it's defense, you can use it to get a really good tan. Just rub cheap red wine all over your body.

 
tannicns

You know how if you steep brown tea for a really long time, it gets an astringent, sometimes bitter quality that dries out your gums a little when you drink the tea? That's the tannins. In wine they come from the grape pits/skins mostly and also the oak that the wine is aged in. My ideas are in the link that Nan included - Beaujolais Villages (Georges duBoeuf or Jadot), Chianti, or Cote du Rhone (Guigal).
cheers, Bonnie
ps the message title should be 'tannins' oops!

 
As a cabernetic, I almost always use cabernet in my cooking as cabernet is what I drink smileys/smile.gif

I have never had a problem with any tannic taste in the food, but I guess it could depend on what you are making.

Good luck on your boeuf bourguignon, Eirin.

 
Ok, Cabernet it is... Thanks, all! I'd try the Czech wines, but they're not cab/merlot,

but I can't figure out the terminology (i.e., What's "Svatovavrinecke"...)
Clearly, I need to sample more in the name of culinary education.
smileys/wink.gif

 
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