When a recipe calls for a Burgundy wine, it is referring to a wine that originates from the Burgundy region in France. However, it is important to note that labeling laws can vary around the world, and in this case, the wines are named by their location rather than their grape variety. This means that the wine may not necessarily be made from the Pinot Noir or Chardonnay grapes, which are commonly associated with Burgundy wines.
If a recipe specifically calls for Burgundy wine, it is typically because the dish would benefit from the specific characteristics of a Burgundy wine. Burgundy wines are known for their elegance, complexity, and ability to express the terroir of the region. They often have moderate tannins, good acidity, and a wide range of flavors from red fruits to earthy notes.
However, if you don't have access to a true Burgundy wine, you can still use a Pinot Noir or Chardonnay from another region as a substitute. These grape varieties are the primary grapes used in Burgundy, and wines made from them can offer similar characteristics. Look for a Pinot Noir or Chardonnay that has similar qualities to a Burgundy wine, such as moderate tannins, good acidity, and complex flavors.
It's worth mentioning that there are also “Burgundy-style” wines produced in other parts of the world, such as the United States, New Zealand, and Australia. These wines are made using the same grape varieties and winemaking techniques as in Burgundy, and they can be a good substitute if you're unable to find a true Burgundy wine.
When using a substitute wine in a recipe that calls for Burgundy, it's important to consider the flavors and characteristics of the wine and how they will complement the dish. For example, if the recipe calls for a rich and hearty beef stew, a full-bodied Pinot Noir with earthy flavors would be a good choice. On the other hand, if the recipe calls for a lighter dish like Coq au Vin, a lighter-bodied Pinot Noir or even a Chardonnay could work well.
Ultimately, the choice of wine in a recipe is a personal one, and you should feel free to experiment and find what works best for your taste preferences and the specific dish you are preparing.