Though versions of boeuf bourguignon had been made throughout France for years, it wasn’t formalized in the French culinary canon until 1903, when Auguste Escoffier published a recipe for it in his book.
Red wine can only be made from black-skinned aka “red” grapes. The juice of all grapes is clear, so red wine gets its color after fermenting that juice in contact with its pigmented grape skins for several days. The thicker the skins, the darker the color, so a thin-skinned grape like Pinot Noir will typically create a paler wine than a thick-skinned grape like Cabernet Sauvignon.