— Robert Kerr

So, uh, like beef burgundy traditionally is going to be a pinot, right? Um, you know, I don't do beef burgundy, but I do mushroom or seitan burgundies. Um, and yeah, pinot noirs typically, uh, what you're using in those, and you're usually buying them from burgundy if you can. Now, that being said, you don't have to stick to that exact rule. That's okay to be able to break the the rules a little bit. It's one of my favorite things to do in the kitchen. That's why I kind of started doing what I do with, uh, vegan and plant-based food is looking for conversions of traditional meals like a b beef Bergen, uh, burgundy or beef burgon to be able to turn them into like a mushroom me seitan version of those. Um, so there's not a, a spec specific vintage, you know, um, but, uh, variety and varietals. I'd probably go for a, you know, a dark pinot. Um, you could definitely use a ca a cabernet or like a Merlott or something like that as well too. Um, but beef burgundy is typically, you know, going to be used from Burgundy, um, from the region of Burgundy.