Burgundy wine

Burgundy wine is a wine made primarily from Pinot Noir grapes for red, or Chardonnay for white, originating from the Burgundy region in France, one of the most renowned and prestigious wine-growing areas in the world. This wine is characterized by its elegance, aromatic complexity, and good balance between acidity and tannins, making it an ideal companion for a wide variety of dishes.

In cooking, Burgundy wine is frequently used to marinate meats, prepare sauces, and stews, providing a deep and refined flavor that enhances recipes, especially in dishes with poultry, mushrooms, and red meats.

Its origin dates back to the French region of Burgundy, where the winemaking tradition goes back centuries, being a wine that reflects the character of the terroir with fruity, floral, and sometimes earthy flavors.

Properties: In addition to its distinctive flavor and aroma, Burgundy wine provides certain antioxidant properties derived from the fermentation process and the grapes used. In cooking, the alcohol evaporates during cooking, leaving a concentrated and deep flavor.

Synonyms and names in Latin America: Although the term "Burgundy wine" is common and recognized, in some Latin American countries it may also be referred to simply as vino burdeos or vino de Borgoña. However, it is important not to confuse it with Bordeaux wine, which is from a different region and has distinct characteristics.