I don't know jack about Burgundy, but I'd like to change that.
Where should I start?

I'd like to begin with reds in the $10 to $20 range, if possible. And I prefer heavier, more viscous stuff, which I know might be hard to come by with this kind of wine (since it'll most likely be Pinot, right?).

Thanks.

 Visit this discussion

Some chilled out Rose.

 Visit this discussion

I know it's probably a bit late, but I've had great success with lamb burgers and Malbec.

 Visit this discussion

For some reason, I've been on a big Malbec kick lately. The best I've had to date was a true Argentinian from Luca (bought at BevMo). It was an '05, I think.

I have a Californian Malbec from Francis Coppola that I'm going to try soon.

Anyone know of any other noteworthy examples?

 Visit this discussion