Beef bourguinon wine help!

[Jezabelle]

Am making beef bourguinon for a dinner party tomorrow night. The recommendation in the recipe was to use burgundy but as this seemed rather expensive, (I will need over 2 bottles), I only got one bottle of burgundy and a bottle of cotes du rhone.

Anyone know if this is a good substitute? I could get dh to get me another bottle of burgundy on way back from work if not!

It'll be fine, almost any red will do it's just Burgundy cos that's where the recipe is from so to be 'authentic' should be burgundy, to be tasty any half decent red wine will do

Yeah cooking pretty much destroys the wine anyway. But that's no excuse for using tesco's own, I tried that once and it tasted like vinegar.

Brilliant! My mind is at peace! The substitute wine I bought is very nice. Am drinking a glass right now! Must try not to drink too much or we'll just be eating beef tomorrow night!

...The recipe for Beouf Bourguinon that hubby's catering business uses,is of
course,Julia Childs.Having made that for a few hundred people,I can tell you
that-per 4 servings,(taste wise) use only 1/4 cup of a good table Burgundy.Any
More wine really tastes strong and over the top.The addition of about 2-3 tea-
spoons of sugar helps to Marry All of those complex flavors together.A taste test
is necessary many times as the dish develops.Bon Appetit! Jill.

...Oh,When you are serving your masterpiece,please be sure to call it-"Buff-
Bur-gwee-nyon"... soft the Last "N"...it is Not Pronounced.We love that dish,
a most excellent choice.I enjoy making the "Lardons" like Julia says.Always
toss the spent Lardon into the dish for a most excellent flavor.