The 2012 Bourgogne Rouge from Sylvain Dussort has a vibrant ruby red core that gradually moves to pink reflections on the rim. The nose is fresh and bright, driven by aromas of red currant, cherry pit and pomegranate. Interesting savory characteristics also leap from the glass, reminiscent of walking into an old cellar—wet mushrooms, leather, black tea and wet flowers. On the palate, this savory Bourgogne Rouge is medium bodied with soft, yet structured tannins, perfect for enjoying in its youth but probably a year or two away from peak drinking. I must stress that this wine is not fruity Burgundy; it has a healthy dose of savory and earthy aromas. If you are looking for a ripe, straightforward, fruit-driven wine, this might not be for you. Ideally decant this wine for about twenty minutes, then serve at cellar temp in large Burgundy stems. This kind of everyday-drinking wine should be enjoyed within a few years. When I find myself opening savory bottles of Bourgogne Rouge, which happens quite often, I crave pairing it with braised beef. Try this recipe and I promise you won’t regret it.