I recently made Julia Child’s Boeuf Burgignone recipe during the holidays. It turned out great - but I had a hard time pairing a wine with it. There were several wines that actually went well with it. Between my boyfriend’s cellar and mine, we have well over 300 bottles… So I’m wondering if anyone has a wine pairing recommendation for this dish that is SPOT ON!!
Thanks!
Well, you could try a bourgogne.
It is, after all, bourguignon.
Snark aside, it probably deserves a really good burgundy. 1er or above with some years on it.
Thanks, Henry. We did try a bourgogne, a bordeaux, a burgundy… all went well, but there was just that “it” factor missing. Whether on the back palate to tie the dish and wine together, or the nose was off… Good, but not AMAZING. 
What wine did you use in the cooking?
I used a less expensive Pinot Noir, like $7 bottle from the grocery store.
Well, that’s probably an OK choice, as long as there isn’t too much oak. I don’t like using wines with much oak for cooking, and especially for this dish.
The last time I made it we had a 1993 Clos de Vougeot from Jadot with it. Pretty stellar.
Barolo is fantastic with it, or an aged Bordeaux can work as well. I think Pinot is often too light for such a rich dish, YMMV
I made it this fall - we had several wines with it. My favorite was a Volnay.
Barolo sounds like a good choice, Brunello too. We didn’t try any Italian wines with it.
France snob. 
Sort of. 
All our Italian wines are resting - I like them > 20 years old.
^This
If the beef is more on the fatty side, a rose Champagne, would do the trick.
Wow, thanks for all the great suggestions. learning a lot - even wines I wouldn’t have considered! I guess I’ll just have to cook this dish again
Maylynn,
I generally like full-bodied Southern Rhones, particularly Chateauneuf and Gigondas, but it depends to some degree on the recipe. What recipe did you follow? Did it include bacon? If yes, how smoky was the bacon?
And a suggestion: Edit the spelling in your thread title (boeuf bourguignon) and the thread will be more easily found, down the road, in a search.
Cheers.
Bob
Thanks, Bob! It was the Julia Child recipe. We actually did open a Gigondas but it didn’t stand up to the dish. Yes, included bacon but not terribly smoky.
We actually had a rare wine too - 2002 Newport Beach Winery (CA) Coyote Cuvee (somewhat of a bordeaux blend). Winery owner is my friend so I don’t think it can be found, hard to compare it to something else. Lots of deep flavors, herbs back palate went well with the beef and picked up a bit of the bay leaf. That bottle was probably our favorite.
Thanks for the suggestion - updated the title.
That is a fantastic recipe - I’ve made it only twice so far.
The first time I made it to pair with a wine - A Jeroboam of some modern Rioja a Spaniard brought by (just emailed him for the name - it was Finca Allende “Aurus” 1996 ).
Used a reasonably inexpensive Rioja for cooking, and it did pair wonderfully.
Hmmm, Rose Champagne, never considered that!
Lambrusco. 
hahahahaha wood…you kidder you.
Maylynn (pretty name BTW) - I’m also in the Gigondas or S. Rhone camp, though I have had volnay and found it works quite well. Pinot can be too delicate IMVHO and if I went that way I’d likely go with something from the RRV in California - little more body and forward notes but you run a risk of oak.
The good news is, you likely have leftovers, so you can try different ones!
Quick question - are you pairing it or serving it with noodles?
Burgundy from the Cote de Beaune. Volany has be mentioned. I would add Pommard, which generally can handle “richer” fare.