Traditionally a Burgundy wine is used for Beef Bourguignon. What are alternative replacements for this dish? 
In Mastering the Art of French Cooking, Julia Child says it should be made with a full-bodied young red wine. She lists the following options: Beaujolais, Côtes du Rhône, Bordeaux Saint-Émilion, Burgundy, or a Chianti.  I've made it with a Bordeaux and can attest to it being delicious. 