/berr"geuhn dee/ , n. , pl. Burgundies for 2, 3, 5, adj.
n.
1. French, Bourgogne . a region in central France: a former kingdom, duchy, and province.
2. wine, of many varieties, red and white, mostly still, full, and dry, produced in the Burgundy region.
3. ( often l.c. ) red wine with similar characteristics made elsewhere.
4. ( l.c. ) 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.
adj.
6. ( l.c. ) having the color burgundy.