noun, plural Bur·gun·dies for 2, 3, 5.

  1. French Bourgogne. a region in central France: a former kingdom, duchy, and province.
  2. any of various wines, red and white, mostly still, full, and dry, produced in the Burgundy region.
  3. (often lowercase) any of various red wines with similar characteristics made elsewhere.
  4. (lowercase) a grayish red-brown to dark blackish-purple color.
  5. Also called Burgundy sauce. a sauce made with red wine and thickened with an espagnole sauce or kneaded butter, served with eggs, meat, fish, or poultry.


  1. (lowercase) having the color burgundy.

noun plural -dies

  1. a region of E France famous for its wines, lying west of the Saône: formerly a semi-independent duchy; annexed to France in 1482French name: Bourgogne
  2. Free County of Burgundy another name for Franche-Comté
  3. a monarchy (1384–1477) of medieval Europe, at its height including the Low Countries, the duchy of Burgundy, and Franche-Comté
  4. Kingdom of Burgundy a kingdom in E France, established in the early 6th century ad, eventually including the later duchy of Burgundy, Franche-Comté, and the Kingdom of Provence: known as the Kingdom of Arles from the 13th century
    1. any red or white wine produced in the region of Burgundy, around Dijon
    2. any heavy red table wine
  5. (often not capital) a blackish-purple to purplish-red colour

1670s, “wine made in Burgundy,” region and former duchy in France. The place name is from Medieval Latin Burgundia, from Late Latin Burgundiones, literally “highlanders,” from PIE *bhrgh-nt- “high, mighty,” from root *bhrgh- “high” (see borough).

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