braised dishes

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• CABERNET SAUVIGNON (FULL-BODIED RED WINE)
• CHAMPAGNE (CARBONATED WINE FROM SECONDARY FERMENTATION, USUALLY MEDIUM-BODIED; SEE ALSO CAVA, PROSECCO, AND SPARKLING WINE)
• CHAMPAGNE, ROSE (FRENCH CARBONATED WINE MADE WITH PINOT NOIR AND/OR PINOT MEUNIER GRAPES)
• CROZES-HERMITAGE (FRENCH FULL-BODIED RED FROM THE RHONE VALLEY)
• FULL-BODIED RED WINE
• GRENACHE (RED GRAPE GROWN IN FRANCE AND SPAIN; VERY FRUITY WITH BLACKBERRY SWEETNESS AND HINTS OF PEPPER; THE KEY GRAPE IN CHATEAUNEUF-DU-PAPE, IT IS OFTEN USED TO MAKE ROSE AND VEGA SICILIA; SEE ALSO CHATEAUNEUF-DU-PAPE)
• MERLOT (MEDIUM-BODIED RED WINE WITH HINTS OF BERRY, PLUM, AND CURRANT; FULL-FLAVORED)
• PORTER (BRITISH DARK, SWEET ALE; SEE ALSO RECOMMENDATIONS FOR STOUT)
• STOUT (IRISH BLACK, FULL-BODIED, DARK BEER WITH DARK BROWN HEAD)
• TEMPRANILLO (SPANISH FRUITY FULL-BODIED RED WINE)
• VALPOLICELLA
• VIOGNIER (FRENCH DRY, FLORAL, FULL-BODIED WHITE WINE FROM THE RHONE VALLEY)
• ZINFANDEL, RED (CALIFORNIA MEDIUM- TO FULL-BODIED RED WINE; SPICY BERRY AND PEPPER FLAVORS)