Beef Bourguignon is a classic French stew made with beef braised in red wine, onions, mushrooms, and bacon. The rich, flavorful stew pairs wonderfully with a glass of red wine. But with so many red wine options available, it can be difficult to choose the right one. Two of the most popular choices are Pinot Noir and Cabernet Sauvignon. But which is better suited for Beef Bourguignon? Let’s take a closer look at how these two wines compare.
Pinot Noir vs Cabernet Sauvignon – Flavor Profiles
Pinot Noir and Cabernet Sauvignon have very different flavor profiles that affect how they pair with food. Pinot Noir is known for its light, delicate body and notes of cherry, raspberry, earth, and spice. It often has lower tannins and alcohol content. Cabernet Sauvignon is fuller-bodied with bold black fruit flavors like blackcurrant, blackberry, and plum. It also exhibits stronger tannins that add structure along with oaky, vanilla, or herbal notes from aging in barrels.
In general, Pinot Noir’s fruity red berry flavors complement the mushrooms, onions, herbs, and red meat in the stew. The soft tannins don’t overpower the tender braised beef. Cabernet’s bolder profile stands up to the rich sauce but can sometimes overshadow the complexity of the dish. So Pinot Noir is often regarded as the more versatile pairing option.
Regional Styles
It’s also important to consider the regional styles of Pinot Noir and Cabernet Sauvignon. Beef Bourguignon originated in the Burgundy region of France, which is renowned for its Pinot Noir. Burgundian Pinot Noir tends to be lighter bodied with earthy, savory characteristics that pair nicely with dishes from the same region. New world Pinot Noir from California or Oregon offers riper fruit flavors that work well too.
Cabernet Sauvignon is strongly associated with the Bordeaux region, which has a different cuisine than Burgundy. Bordeaux Cabernet is dry and tannic when young, benefitting from aging to soften those textural components. This bolder profile is meant for the hearty meats and rich sauces of the region. So although Cabernet Sauvignon is highly regarded, a Pinot Noir from Burgundy or a similar style might resonate better with the stew.
Cooking with Wine
How the wine is used in cooking also impacts the final flavor. For Beef Bourguignon, the wine is reduced along with aromatics to create an intense sauce. Delicate nuances of Pinot Noir like raspberry and spice notes can shine through this cooking process. But the bold oak and tannins of young Cabernet Sauvignon are softened and tempered to create a luscious base.
Acidity is another factor. Pinot Noir often has higher acidity that lends brightness to the stew’s flavor. Cabernet can taste flat or flabby if the acidity is too low. Look for a Cabernet Sauvignon with a modest alcohol level and vibrant acidity if choosing that varietal. The ideal wine will meld with the complex mix of ingredients rather than dominate them.
Tannin Considerations
Tannins affect the texture and mouthfeel of red wines. Since Beef Bourguignon features braised meat and vegetables, harsh, grippy tannins are not ideal. They can clash with the tender texture of the beef. Softer, rounder tannins are preferred. Young Cabernet Sauvignon can have very firm tannins that only resolve with extended aging. Pinot Noir typically has lower tannin levels that are easier drinking.
However, the tannins do get tamed during the long cooking process. So an older, aged Cabernet Sauvignon with resolved tannins can work beautifully. Focus on finding a balanced wine that won’t leave a puckeringly dry finish. For Cabernets, look for smooth, integrated tannins without aggressive grip. For Pinot Noir, the tannins are rarely a concern.
Oak and Earthiness
Oak usage also differs between the two wines. Cabernet Sauvignon is traditionally aged in oak barrels that impart flavors like vanilla, spice, smoke, and toast. Pinot Noir can use oak too but tends to highlight the grape’s fruit. Small amounts of oaky flavors can complement the rich stew. But overly oaky wines can clash with the delicate flavors.
Earthy notes are another consideration. Pinot Noir often expresses fungal, forest floor aspects. These can mirror the mushrooms in the stew beautifully. Cabernet Sauvignon has herbal characteristics that work but lack the same earthy charm.
Weight and Body
Body is an important factor when pairing with hearty Beef Bourguignon. Light, weak wines can get lost against the rich sauce and tender beef chunks. But heavy, high alcohol wines can be too overpowering. Aim for a wine with medium body and intensity.
Pinot Noir has a reputation as a lighter bodied red. But styles from California or New Zealand offer more depth and fullness. Burgundian examples can work beautifully too. Just avoid very light Pinots meant for fish.
Cabernet Sauvignon has naturally fuller body and intensity. But avoid massively concentrated, high octane styles meant for steak. Seek out classic regional examples with restrained weight and alcohol around 13-14% abv. This allows the wine to complement the stew rather than dominate.
Price Considerations
Since at least a bottle is required for cooking, the wine’s price is worth considering. An inexpensive bottle of Pinot Noir or Cabernet works fine, provided it’s palatable for drinking. But for special occasions, a mid-range example can make the dish extra special.
For Pinot Noir, good quality Bourgogne Rouge starts around $25-30. New World Pinot Noir from Oregon or Central Otago offer excellent quality around $20-25. For Cabernet Sauvignon, solid French examples from Bordeaux or the Loire Valley can cost $15-25.
Choosing a wine over $30-40 gives diminishing returns. The nuances get lost during extended cooking. Focus on finding an enjoyable, medium-bodied wine in your budget. For quantities over two bottles, stick with cheaper options.
Recommended Bottles
Here are some excellent but affordable Pinot Noir and Cabernet Sauvignon wines to use for Beef Bourguignon:
Pinot Noir:
- Willamette Valley Vineyards Pinot Noir (Oregon) – $22
- Domaine Marcel Lapierre Raisins Gaulois Pinot Noir (Burgundy) – $28
- Greywacke Pinot Noir (New Zealand) – $27
- Erath Pinot Noir (Oregon) – $19
- La Crema Pinot Noir (California) – $25
Cabernet Sauvignon:
- Chateau de Sancerre Rouge (Loire Valley) – $22
- Chateau Lamothe Bordeaux (Bordeaux) – $13
- Columbia Crest H3 Cabernet Sauvignon (Washington) – $15
- Concha Y Toro Cabernet Sauvignon (Chile) – $12
- Louis Martini Cabernet Sauvignon (California) – $19
Conclusion
Pinot Noir is often regarded as the ideal wine pairing for Beef Bourguignon. Its lighter body, bright acidity, red fruit flavors, and earthiness complement the stew beautifully. Good quality Burgundy offers the classic regional match, but New World styles work well too. Cabernet Sauvignon can be a heartier pairing but focus on balanced examples with restrained oak influence.
The cooking process benefits both varietals by softening tannins and integrating oak flavors. For best results, avoid very light or very heavy wines. Prioritize medium body, moderate alcohol, and smooth texture when choosing a bottle. With a $20-30 price point, delicious wines are available from both grapes.
Ultimately it comes down to personal preference. Pinot Noir elegantly matches the regional style of the dish. But Cabernet Sauvignon’s bolder profile appeals to some palates. When in doubt, open both wines and decide which one complements the flavors of the specific Beef Bourguignon recipe.