The classic cookbook Mastering the Art of French Cooking has had a resurgence of popularity with the movie “Julie and Julia”, bringing new fans to the kitchen of the late New England-based master Julia Child. The recipe for beef bourguignon calls for “3 cups of a full-bodied young red wine, such as one of those suggested for serving, or a Chianti”.
Here is a link to the recipe courtesy of the website savorsa.com.
The Growing Vine suggests you choose a New England vineyard wine for your red. Here are some choices from New England Vineyards:
Stone House Red -”A blend of Merlot, Cabernet Franc and Cabernet Sauvingnon.” www.gouveiavineyards.com
Coastal Red - “Medium dry well-balanced blend of Maine apples and wild blueberries. A nice light and fruity red wine. Goes well with most foods from BBQ to seafoods. Serve lightly chilled.” www.bartlettwinery.com
Pineau de Pinot — Estate Grown Pinot Noir juice blended with Estate Grown Eau de Vie – “Delicious, pinot noir fruit with toasty barrel notes. Like no aperitif/dessert wine you've likely ever had. We are able to capture the pure essence of the vintage by blending some of our specially distilled estate grown eau de vie with pinot noir juice. We age it in french oak for a year and the result is sure to blow you away.” www.westportrivers.com
Marechal Foch – “A medium bodied wine from our own grapes. Originating in France, it tolerates the cold well and ripens nicely here in NH. This grape can be made in a number of ways from lighter to a dark red – ours is a full bodied red.” www.candiavineyards.com
Landot Noir, Vintage: 2008 – “Our Landot Noir is a dark, soft and fragrant red wine with exciting complexities of cherry, plum and jam; gently pressed and aged in oak barrels.” www.newportvineyards.com
DeChaunac Dry - “Light bodied red grape wine, full of zesty ripe and racey fruit. Tones of choke cherries, black pepper and bold musky floral scents. Tangy finish of bramble berries. No oaking for more fresh grape flavor.” www.grandviewwinery.com