Boeuf Bourguignon

The dish is built on wine: traditionally Burgundy itself, slow-cooked with lardons, mushrooms, pearl onions, and herbs until the beef surrenders entirely into the sauce. The result is deep, savoury, and richly umami, with a complexity that few other stews approach. The wine needs to match that depth without fighting it. The answer is almost always in the same postcode as the pot.