"Sorry, but I have to respond to the last poster's comments. Burgundy is Pinot Noir. Also, in classic French cooking, adding tomato paste to mirepoix (sorry you probably don't know that's onions, carrots, celery) is a tecnique called pincage, which adds color and depth of flavor. So before you go off about how Alton's technique has nothing to do with French cooking maybe you should get your face out of some second rate cookbook. Do yourself a favor and pick up Glorious French Food by Peterson and also realize there's more than one way to skin a cat.