I suppose this pie recipe should now be called Beef and Red Wine Pie, but as this recipe was published back in the ’70s before the labelling laws changed and only wine from the Burgundy region of France could be called that, I think I can leave it as Burgundy.  I don’t think it matters too much which grape variety of red wine you use for the recipe, but it should be wine that’s worth drinking and of course a good cook should always sample it before adding it!!!!!!