Why I Love Burgundy – Reason# 6

Because it is within the realm of possibility that one Friday night when the weather has turned cold your friends will call you up to invite you for an impromptu boeuf bourgignon, because it turns out they have – distracted by children – mistakenly poured in a whole bottle of 1991 Vougeot when making the sauce.


I have never before tasted a boeuf bourgignon that even comes close. It’s true what all the Burgundian grandmothers have always said: the quality of the wine in a sauce does make all the difference.


Of course we also drank the Savigny that had originally been intended for the sauce, and it wasn’t half bad either.