French country cuisine and wine with your meal

Wine with food and hearty French braised dishes such as boeuf à la bourguignonne belong together. Wine and food combine to create a full-bodied aroma in this classic dish. Tender beef is slowly braised in red wine, hearty bacon and aromatic pearl onions, giving the sauce an intense depth. The combination of root vegetables, fine bouquet garni and strong stock makes every bite melt in the mouth. Pearl onions and bacon provide a pleasant sweetness and spicy accompaniment, while fresh herbs and a silky sauce round off the dish. A real feast for lovers of French country cuisine.

Ideal wine accompaniment: Bourgogne Rouge AOC (Burgundy, France)

The Bourgogne Rouge AOC from Burgundy is predestined for Boeuf à la Bourguignonne. Its elegant fruity notes of red berries, paired with earthy and spicy aromas, ideally reflect the dark, concentrated sauce. The fine acidity and delicate tannins harmonize with the tender beef and finely spiced bacon. Herbs and pearl onions are complemented by the soft yet structured Burgundy. The pairing ensures that wine and food together gain in complexity and elevate the enjoyment to a harmonious level – a culinary highlight of French culinary art and wine culture.

Further wine recommendations for this dish

Pfalz Pinot Noir QbA (Pfalz, Germany)
A Palatinate Pinot Noir brings lively fruit, fine spice and balanced tannins. The aromas complement the herbal notes and the fine sweetness of the pearl onions, while the round character brings out the depth of the braising sauce and elegantly rounds off the dish.

Malbec Cahors AOC (Cahors, France)
Malbec from Cahors impresses with its dark fruit aromas, strong tannins and spicy expression. Its concentration and depth harmonize perfectly with the sauce, and the aromatic richness underlines the intensity of meat and bacon, while the pearl onions add freshness.

Chianti Classico DOCG (Tuscany, Italy)
Chianti Classico from Tuscany delights with cherry, fine spice and lively acidity. These characteristics balance the fullness of the dish, bring out the herbs and the bouquet garni and ensure a versatile, well-rounded taste experience with boeuf à la bourguignonne.

Tinto Reserva Douro DOC (Douro, Portugal)
A Douro Reserva shows dark fruit, elegant spice and silky tannins. The complexity and density of the Portuguese red wine emphasize the sauce and meat. Its balanced structure accompanies bacon and pearl onions and enhances the aromatic depth.

Baga Bairrada DOC (Bairrada, Portugal)
Baga from Bairrada combines powerful tannins with dark fruit and earthy undertones. This aromatic diversity goes perfectly with the deep sauce and the tender beef, while the subtle tart character enhances the dish and pays tribute to its French origins.

The recipe: