Top pick: Emmanuel Clos Prieur Gevrey-Chambertin — $80 bottle. This is the move for your Bœuf Bourguignon: Burgundy Pinot Noir with dark cherry and earthy structure will echo the red-wine braise and mushrooms without bulldozing the beef.

By the glass / safe bet: Dubois Tradition Prestige Pinot Noir, Burgundy — $12 glass / $48 bottle. Bright, silky, red-berry-driven, and the best value if you want one glass rather than committing to the Gevrey.

Adventurous alternative: Pas Touche Cabernet Franc, Chinon — $51 bottle. Its herbal, juicy red-fruit character will be great with the bacon and mushrooms, though it will taste a little more savory and angular than the Pinot.

Avoid: The Amarone and the Josh Cellars Cabernet Sauvignon for this dish—they’re richer, riper, and more oak-forward than the delicate wine-braised sauce needs.

N/A pairing: Sparkling water with lemon.