Or anyone else really…. 
If one makes “Bouef Bourgignon ” with Ontario Pinot Noir (Tawse since you ask it was on sale at the KGBO and it’s very middle of the road) what should it be called? Bouef Ontarien doesn’t have a good ring to it. Bragging rights for the best suggestion.
Boeuf du Benchland.
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Bouef Escarpementais.
Of course it’s a bit silly putting a French name on a stew with mainly Ontario ingredients. (Not sure about the Cippolini onions, herbs, and the pancetta is Italian, but the beef, ox tail, mushrooms, carrots, wine and stock all local )
Bourgognaise? 
Made mine last week (my daughter requested while home from college) with a $20 bottle of Evesham Wood WV, which is about as close to Burgundy-for-stew as you’re going to get from me these days! Although consuming wine while preparing the braise was much more enjoyable that way.
Boeuf Bourgignoid