ˈbərgəndē, ˈbə̄g-, ˈbəig- noun
( -es )
Etymology: Burgundy, region in east central France
1. usually capitalized
a. : any of the red or white table wines from vineyards in the departments of Côte d'Or, Yonne, and Saône-et-Loire, France, usually possessing stronger flavor and heavier body than Bordeaux wines
b. : a table wine that resembles the red Burgundy of France but is produced elsewhere and that is usually darker red and heavier-bodied than claret (sense 1b) though sometimes made from the same grapes
2. often capitalized
a. : a variable color averaging a dark grayish reddish brown that is redder and slightly stronger than carbuncle and redder and duller than average brown mahogany
b. : a blackish purple that is redder and less strong than average eggplant