A French term used to describe food associated with the Burgundy region of France, the preparation of food in the region or the use of beef and wine as an ingredient in the preparation of a food similar to stew. Several of the food dishes named for this region include beef bourguignon or fondue bourguignon, both of which use beef and wine as key ingredients. The traditional wine used for beef bourguignon is a pinot noir, however the food dish can also use other wines to enhance the flavor.
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