BTW, Georges Duboeuf may have been fined, but the unlawful blending was not his idea. I think his efforts to make Beaujolais a world-known wine overshadow that one-off, if tragic, incident.

Welcome to InterWined; and thanks for the question.

If I were French, I would probably say, “Are you mad? Paring a Beaujolais with Boeuf Bourguignon, the signature dish of Burgundy.” But, I’m not…and I suspect that you aren’t either. So, the answer is perhaps a bit more nuanced and a lot more forgiving of your culinary faux pas.

There are two things to consider: 1. Have you ever had the Brouilly and did you like it? 2. What wine are you using the preparation of the Bourguignon?

I am a firm believer in the power of personal preference. The Brouilly might not be everyone’s idea of the perfect match for the dish, especially given that most Beaujolais wines pair best with lighter dishes. But, I say, if you like the wine and think that your guests will too, go for it. Brouilly is a strong wine and should balance with the flavours of the food rather well. You’ll probably find it fairly rich and full of fruit flavours, such as cherries and black currants. And — Burgundians look away now — Brouilly is actually a really good match for stews and braised meat. I really liked it with the sweet & sour lamb.

Typically, however, Beef Bourguignon is made with and paired with Burgundy’s signature red wine grape, the Pinot Noir. Pinot Noirs are generally rather bold, beautiful wines (whether from France, New Zealand, the US or any in between). They are also excellent food companions. If you’re cooking with a Pinot Noir, you should consider drinking the same wine. To do so would provide you with a natural pairing. If you were, I would suggest sticking to something under 13.5 % alcohol. To much alcohol will overpower the food.

Regardless of whether or not you decide to stick with the Brouilly, let us know the results. We’d love to hear about it.