Burgundy refers to wine from France's Burgundy region; red Burgundy is made from pinot noir and is known for age-worthy wines with notes of red berry, mushroom, and earth from the region's terroir, while the region also produces white Burgundy from chardonnay. In the kitchen, red Burgundy is used to braise meats and build sauces -- most famously in coq au vin and beef bourguignon -- and to deglaze pans for pan sauces, since its acidity and fruit balance rich, savory ingredients. Lighter Burgundies suit delicate dishes and fuller-bodied ones suit heartier fare, and older bottles tend to have more developed flavor than young vintages.