Borgoña (drink)

Chilean cocktail BorgoñaA pitcher of Borgoña.Ingredientsred wine, chopped strawberries, sugar Servedin a pitcher Borgoña (Burgundy) is a traditional Chilean cocktail made with red wine, chopped strawberries, and sugar. It is associated with the country's springtime Fiestas Patrias, as well as with summertime and Christmas. In 2011, a Chilean nutritionist calculated the number of calories in various traditional Chilean alcoholic beverages and determined that borgoña—at 250 calories per glass—was the fifth most caloric, after pihuelo, paxarette, chupilca, and cola de mono.

[edit] Mapuche women working with agricultural products. Mapuche origins[edit] The use of Fragaria chiloensis or the Chilean strawberry to make fermented beverages originates with the Mapuche people, as documented by the first cronistas such as Jerónimo de Vivar, who accompanied Pedro de Valdivia in the conquest of Chile, and who wrote in 1558:"As for the strawberry that I mentioned in the city of Santiago there is a large amount growing along the ground, from which the Indians make a concoction to drink. It is tasty and has tasted like figs."In the 17th century, reference is made again to the relationship between Chilean strawberries and alcoholic beverages among the Mapuche, in the writing of the Spanish priest Diego de Ocaña [es]:"In those fields grow a lot of strawberry plants, which are like madroños, a little more spread out, in small clumps of bushes with roots to the ground. There are other fields of this strawberry that they grow, from which they make a lot of dried fruit and chicha to drink, which sustains them." (1605)One of the more interesting mentions is in the Spanish captain Francisco Núñez de Pineda y Bascuñán's 1629 work "Cautiverio Feliz":"After having placed in front of me a pitcher of chicha, they brought me a good-sized plate of fresh strawberries, and without exaggeration there were some that took more than two bites to eat, as we are lucky that they share the bounty of their own vines with us, and they are so careful in cultivating their strawberry bushes, whose fruits they use to make a great quantity of dried fruit for their drinks."In the mid-18th century, the Chilean historian Vicente Carvallo y Goyeneche in his work Descripción histórico jeografica del Reino de Chile, which went unpublished until 1876, briefly describes the use of the Chilean strawberry and its processing and preparation as a fermented beverage by the Mapuche."The Chilean strawberry, which the Indians call Quellghen, and the Spanish frutilla, is abundant in all the fields of Chile, and it exceeds that of Spain in size and quality; there are white, yellow, and red ones, and all of them very sweet and very brightly scented. The Indians dry many of them, and in the winter or the spring they put them to soak in water until they ferment, and the resulting cider is fragrant and good to drink."For the Mapuche, incorporating Chilean strawberries into alcoholic beverages continued to be a tradition throughout the 20th century, according to the account of Pascual Coña, which mentions that the apple chica produced by the Mapuche could also include maqui, huingán, or strawberries, among other fruits. The use of strawberries in alcoholic beverages, and particularly wine, probably originated in the border regions, where there were already vineyards planted in the 17th century. But the Society of Jesus played an important role in expanding vineyards in the area.

Introduction of the name Borgoña[edit] A Chilean vineyard in the late 1800s. In the mid-19th century, European technocrats started a trend of overvaluation of French wine varieties and of imitation wines that sought to copy French ones and were labeled "Burdeos," "Borgoña," and "Champagne," among others. Additionally, this trend was accompanied by a contempt for the varieties of local criolla grapes that were grown at the time, such as the uva país, moscatel de Alejandría, moscatel amarillo (Torrontés), and moscatel de Austria. Soon the term Borgoña started to be used in a generalized way by winemakers, farmers, and vineyard owners.

Borgoña’s bright red hue and fresh strawberry flavour make it a natural centrepiece for festive gatherings. The drink’s simplicity – just red wine, sliced strawberries and a pinch of sugar – means it can be prepared in advance, freeing up kitchen time for the main feast. Its association with Chile’s Fiestas Patrias and summer celebrations has carried over to Christmas, where families enjoy it as a light, fruity alternative to heavier mulled wines. The visual impact of a chilled pitcher, speckled with glossy berries, adds a splash of colour to the table without the need for elaborate garnish, making it a low‑effort, high‑impact choice for hosts.

For an authentic Borgoña, opt for a young, fruit‑forward red such as a Chilean Cabernet Sauvignon or a Merlot with soft tannins – these will blend seamlessly with the strawberries and avoid a overly astringent finish. Avoid overly oak‑aged or high‑alcohol varieties, which can mask the fresh fruit notes. When selecting strawberries, look for firm, deep‑red berries with a sweet scent; seasonal, locally grown fruit will give the best flavour and colour. A small amount of sugar is enough to balance the wine’s acidity, but you can adjust to taste if you prefer a slightly drier version. Chill the mixture for at least two hours before serving for the optimal refreshment.

Pour Borgoña into clear glass tumblers or tall wine glasses to showcase the floating strawberry slices – presentation matters as much as taste during Christmas. Add a few fresh mint leaves just before serving for a subtle aromatic lift and a hint of colour contrast. If you’re entertaining a crowd, keep a large pitcher in the fridge and a separate ice bucket nearby for quick refills; the drink stays crisp when served chilled rather than over ice, preserving its delicate balance. Pair it with light appetizers such as cheese sticks, empanadas, or fresh fruit platters to complement the wine’s fruitiness without overwhelming the palate.