his has the potential to spiral into a "what's the best grease debate, but let's say for ground rules that beverage choice is a matter of personal taste.
I'm not a master Sommelier Candidate, but i think also "not quite", based only on (to paraphrase Will Rogers) "I just know what I read in the papers I mean the interwebs". Which is that there was/is a lot of variation in jug-wine "formulas" since this style was in California production from at least the "mid-century" until today.But focusing on just one of them, perhaps the longest-lived and best-selling of the many, many brands, here's what the web told me about Gallo Hearty Burgundy :"...Kelley (spokesperson for Gallo Winery) said the wine was originally made from grapes grown in California’s North Coast, mostly zinfandel, petite sirah and carignan. Now the wine sports a California appellation and is made from zinfandel, syrah, sangiovese, pinot noir, grenache and cabernet sauvignon. It’s a distinctly non-Burgundian blend, but the price is right: only $5 for a 750-milliliter bottle and $8 for a 1.5-liter jug.

The wine was a favorite of winery founders Ernest and Julio Gallo, Kelley said, “because it was the kind of hearty red wine they were raised on and it went well with their evening meal.”
And no I am not endorsing or recommending Gallo HB or any other brand of California jug-red...but I still am not a fan of Pinot Noir.
YMMV