[bur-guh
n-dee] 
noun, plural -dies for 2, 3, 5, adjective | 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 lowercase) red wine 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. |
| 6. | (lowercase) having the color burgundy. |
| Bour·gogne (bōōr-gôn'yə) See Burgundy2. |
| Bur·gun·dy 2 (bûr'gən-dē) A historical region and former province of eastern France. The area was first organized into a kingdom by the Burgundii, a Germanic people, in the 5th century A.D. At the height of its later power in the 14th and 15th centuries, Burgundy controlled vast territories in present-day Netherlands, Belgium, and northeast France. It was incorporated into the French crown lands by Louis XI in 1477. Bur·gun'di·an (bər-gŭn'dē-ən) adj. & n. |