Burgundy - France

Burgundy (French: Bourgogne; German: Burgund) is a region historically situated in modern-day France and Switzerland, originally inhabited in turn by Celts (Gauls), Romans (Gallo-Romans), and in the 4th century assigned by Romans to the Germanic people of the Burgundians, who settled there in their own kingdom. This Burgundian kingdom was conquered in the 6th century by Franks who continued this kingdom under their own rule.Later in time, the region was divided between the Duchy of Burgundy (west of Burgundy) and the County of Burgundy (east of Burgundy). The Duchy of Burgundy is the more fam

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Discussion on Burgundy

western b :

My husband and I ate at this fantastic little italian restaurant that was serving "Mushroom burgundy" as their soup of the day. It was hands-down the best soup we have ever tasted! I am trying to find a recipe for Mushroom Burgundy that I can try at home, but can only find "beef burgundy" or "mushroom burgundy sauce." Can anyone help me out?? :) This soup didn't have any meat in it at all Dixon - lol! different strokes for different folks I guess :)

mernsy :
"why not use the mushroom burgundy sauce recipe but add beef/chicken stock, extra onions and vegetables. or you could write to the resarant and ask them for the recipe, they might be honored and happy to share it with you!"
Dixon :
"ew.. mushrooms make me want to hurl. loll the soup likely contains mushrooms prepared in a demiglasse using red wine."
oghma2006 :
"Beef Burgundy & Mushroom Soup This stew can be served the same day it is prepared or put into the freezer for a great tasting dinner when you are in a hurry. Either way I'm sure you'll find this delicious! What you need: 1/2 cup all-purpose flour 1 1/2 teaspoons salt 1/2 teaspoon black pepper 3 pounds lean boneless beef stew meat, cut into 1 inch cubes 4 tablespoons olive oil 1 large onion, coarsely chopped 2 garlic cloves, pressed or minced 1 pound mushrooms, quartered 2 cans (13 3/4 ounces each) reduced-sodium beef broth 3 cups red Burgundy wine 1 bag (1 pound) frozen pearl onions, thawed 1 bag (1 pound) peeled mini-carrots, fresh or frozen, thawed 2 teaspoons dried thyme 1 teaspoon dried rosemary 2 bay leaves 5-Quart Dutch Oven What you do: Combine 4 tablespoons flour, 1 teaspoon salt and pepper in brown paper bag. Add half the beef at a time; shake until beef is lightly coated. Heat 1 tablespoon oil in 5-quart Dutch oven over medium - high heat. Working in batches, brown beef, about 5 minutes, adding up to 2 tablespoons more oil as needed. As they brown, transfer beef cubes to paper towel lined plate. Reduce heat to medium. Add chopped onion, sauté about 5 minutes or just until tender. Add garlic; sauté 2 minutes. Add mushrooms; sauté 5 minutes or just until mushrooms release their liquid. using slotted spoon, transfer mushroom mixture to medium-size bowl;cover and set aside. Whisk together remaining flour, beef broth and Burgundy wine in Dutch oven until smooth. Return beef to pan along with the pearl onions, carrots, thyme, rosemary and bay leaves. Bring to boiling, scraping up any browned bits from bottom of pan with wooden spoon. Reduce heat to low. Cover; simmer 45 minutes. Uncover pot.; simmer, stirring occasionally for 55 minutes or until beef is tender. Stir in chopped onion-mushroom mixture 10 minutes before end of simmering. Remove stew from heat. Discard bay leaves. Stir in remaining 1/2 teaspoon salt."
Emilie W :
"This doesn't have 'burgundy' in the title, but definetly in the ingredients -- Sounds very yummy!! Cream of Mushroom Soup Does 'Cream of Mushroom Soup' make you think of that ubiquitous canned stuff? THIS quick homemade version soup will spoil you forever. Add as much cream as you like, or less, or none - and it is wonderful. However, a little cream and the egg yolk marry the flavours, carrying it to a noble height with a touch of finesse. See below for further great tips. About 4 generous servings All you need is: 10 med. champignon (about 300 gr.)(mushrooms) - reserve one 1 sm. onion 1 rounded T. butter plus more 2 rounded T. flour 1 litre beef broth 250 ml. water 100 ml. or more cream 1-2 egg yolks 1/2 sm. glass of dry white wine, or German White Burgundy OR sherry *see note below 1 T. crumbled dried sage or 2 t. fresh, chopped Salt White pepper Melt the butter in a medium soup pot. Chop the onion finely and cook 5 min. in the butter. In the meantime, chop the mushrooms finely before adding with the sage to the onions. Allow all to cook until the mushrooms turn light brown. Sprinkle over the flour, stir and cook another few minutes. Add the broth and bring to a boil. Add the wine and cover after a few minutes more. Allow to simmer 20 minutes. While it cooks, slice the reserved mushroom very finely and lightly brown in a little more butter for the garnish. If you don't have croutons on hand, now is the moment to make them from day old bread (keep in a slightly warm oven so they remain crunchy). Adjust taste with a little salt (herb salt is nice with this) and a generous amount of white pepper. Allow to simmer again a few minutes before removing from heat. Puree with an immersion wand if you like to the consistency you prefer. Those who feel they have problems with digesting mushrooms won't the finer they are minced or pureed). Mix the egg yolk with the cream and whisk into the soup. Return to heat to gently warm, being very careful that it does not simmer, in which case the egg may curdle. Still tastes great, but is not so appetizing. Garnish with the mushrooms slices, croutons and a leaf (or small tops) of fresh sage or, of course, parsley! NOTE to Wine: a dry to medium sherry is great in this soup. However remember the rule: wine cooks with the food, sherry is always added just before serving. VARIATION: a few dried mushrooms soaked in hot water for 30 minutes, squeezed out, discarded and the liquid strained deepens the delicious flavour of this quick soup. Replace the water called for in this recipe with the amount of mushroom liquid used. Like a very smooth, creamy soup? Before adding the cream, strain and rub the mushroom and onion through a fine sieve (or puree very well). Increase the cream or use half cream and half crème fraîche. TIP: if you wish to save half of this soup for later, remove that amount before adding the cream and egg yolk. You can always add those later AFTER you have reheated the soup (otherwise it may curdle), and the extra ratio of yolk to soup just makes it even tastier. ANOTHER TIP: need 'Cream of Mushroom Soup' in a recipe but can't bear the thought of the canned stuff? Make a large batch of this soup (double or triple), double the flour called for and after adding the mushrooms, allow to reduce down to at least half. Adjust flavour with salt and pepper. Note that it will not be so-thick-it-can-stand-alone like the canned, but you can reduce the liquid in the recipe you need it for - or just add cornstarch to it and heat to the desired consistency. Freeze in cup portions. Whatever recipe you are using it in, replace the liquid with a proportionate amount of cream and an egg yolk if you like. You'll never go back to the canned - and you are using real and fresh ingredients. No fillers or flavour boosters! Enjoy! ~-~"
Misty H :
"Sounds good..my husband and daughter couldn't eat it though. They are allergic"
errands_for_you :

Hi! I have a quick question about nail polish colors. I know that black is totally in, but I'm 100% against it. It looks okay on some people (i.e. the celebrities you see and you know that they are filthy rich), but whenever I see people at the mall or restaurants, etc., with black polish, I think that it looks like they're immature goths. No offense if you wear it!!! :) Anyway, I've always done my nails in light colors ... pale pink (almost white), pearlized white, etc. BUT I would like to hop on the dark trend a little bit. I'm thinking a dark burgundy or a midnight blue might be nice. I did the burgundy (because I know that red is also in right now... so it's like combining the two trends), and also because I have light olive skin, so I thought it would compliment it well. I think I saw Eva Mendez or some other loser wearing the blue, which also makes me NOT want to go with that color. What do you think of a VERY deep burgundy/wine color? Thanks!!!!!!!

kittywhite92630 :
"Check out the OPI line of nail polishes. They have a huge selection and you will be able to get a nice deep Burgundy/wine colour to match your skin tone."
caitlynn d :
"I think it is good. You are taking the trends you know and personalizing them to you style,it just proves that you don't want to copy every little thing the people say is in fashion or is a trend."
spicysaucylatina :
"i love the burgandy wine color. it look so demure but classic at the same time. plus you don't get that goth look. also the midnight blue sounds fun too. just try it out and see which you like. OPI has the best brands."
Winnie C :
"I think that is a great alternative! I sometimes wear dark colours (other than black) and swirl a bit of a light colour such as creme, ivory or silver on it using a pin to create a unique decorative pattern. Brown is a rather unusual alternative to burgundy and deep purple rocks my socks. They do say that black nail polish is one of those items up there with bright red Gwen Stefanie/Christina Aguilera-ish lipstick that are not very 'non-celeb wearable'."
wormwood :
"wow...you are definately over thinking this a bit. it really doesnt matter, no one is going to judge you by what color you paint your nails."
Ophelia193 :
"I never knew their were "in" colors for nail polish! Burgundy is a great color for you nails, it goes with everything, and looks very striking. Deep blue only works with some styles, but a deep purple is very versatile."
fromrussiawithlove :

My natural hair is a light ash brown, and I have had it shades of blonde so it's damaged, and I put a dark burgundy brown over it with 10 volume and it got waay too dark and only the roots have that beautiful vibrant shade..and some of the hair is still the light strawberry blond i had before, and didn't full pick up the dark dye because it's damaged and porous (?) So the girls at sally's gave me some good conditioning weekly treatment, and they told me to use regular shampoo...because i have too much protein right now which is making my hair snap more.. It's not in horrifying condition, but it isn't great. So I'm waiting a few months to let it heal But next time I color can I use a burgundy shade with 30 volume? Will that lighten it up? Please help? I'm going to use a boosting color glaze for burgundy hair next week, to try and get a temporary fix to help the vibrance Also, can I mix half burgundy dye and a cherry red dye? So it has that cool burgundy-red instead of just purply burgundy?

jake s :
"will light up eventualy"
cocopuffs4991 :
"I think it will be fine, sounds kewl!!!! Good Luck!!!!!"
Kellie :
"I know its expensive, but I would go to a trusted stylist and get it professionally done. The color from a box is great but clearly you have damage to your hair and when it heals you probably shouldn't try and do it yourself. You want a professional someone who did well in coloring and often they received some sort of certificate for that. You have to watch those home dyes too. Last time I put it on I did dark brown to darken my brown hair. And after 15 min It started to feel warm to the touch like it was heating up. Well I got it off my hair imedidately because I've heard of it chemically burning your hair. I still had another 10 min. to go but I took it off. I turned out alright but if when I was rinsing it out my hair was like straw I was so worried. Trust me salons are the best way to go."
curvy_chick000 :
"i think the wisest thing to do is wait until it grows out all the way to dye it, and use a more gental/natural brand of dye, yeah it wont be as dramatic but it will cause less damage to your hair and be easier to change if you make a booboo. when useing the gentler dyes remember that it will go darker easier then lighter, so if you want it darker use the recomended things on the box as a guide but for lighter go just a shade or two above what it says on the box for more dramatic results. this dye will wash out eventualy even the permanant stuff."


Comments on Burgundy

Date: 2008-02-04 23:15:13

Burgundy, France. Anything and everything about Burgundy. Bourgogne, the region in France.

Dean Jakson
Date: 2008-02-04 23:15:13

12 oz can Sprite® soda1 oz DeKuyper® triple sec1 oz DeKuyper® Sour Apple Pucker schnapps1 oz Captain Morgan® Parrot Bay mango rumStir ingredients with/without ice in a hurricane glass, and serve.A very nice recipe

Date: 2008-02-04 23:15:13

Lots of interesting information; useful for planning a vacation to Burgundy. Includes tours and itineraries to help you plan your perfect vacation.

Date: 2008-02-04 23:15:13

In West Yorkshire, England, police are hoping that Miis may help them trace the crime victims who have had a Nintendo Wii console stolen. Earlier this month, a 32-year-old man was arrested on property theft charges. The Wii was reportedly found in a distinctive burgundy bag. Police believe the console may have been stolen just after Christmas...

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