stew

← All Food

• ALE (TOP-FERMENTED, MADE FROM MALT AND HOPS; SEE ALSO BEER, PORTER, STOUT)
• BARBARESCO (ITALIAN DRY, FULL-FLAVORED RED WINE FROM THE PIEDMONT REGION; SEE ALSO RECOMMENDATIONS FOR LIGHTER BAROLO)
• CABERNET FRANC (FRENCH MEDIUM-BODIED RED WINE FROM BORDEAUX AND THE LOIRE VALLEY)
• CHATEAUNEUF-DU-PAPE (FRENCH FULL-BODIED RED WINE FROM THE RHONE VALLEY; SPICY, DENSE, EARTHY, RICH)
• CHILEAN WINES (WHICH HAVE A MEATY SMOKINESS TO THEM)
• COTES DU RHONE (FRENCH MEDIUM-BODIED RED WINE FROM THE RHONE VALLEY; DARK FRUIT AND LICORICE WITH MODERATE TANNINS)
• GIGONDAS (FRENCH MEDIUM-BODIED RED WINE FROM THE RHONE VALLEY; BLACK CHERRY, PLUM, SWEET HERB, AND MUSHROOM AROMAS)
• MADIRAN (FRENCH FULL-BODIED RED WINE FROM THE SOUTHWEST BLACK FRUIT, SPICE, AND GRILLED BREAD CHARACTERISTICS)
• MALBEC (ARGENTINIAN FULL-BODIED RED WINE; RICH IN TANNINS WITH DRIED FRUIT, BLACK CURRANTS, AND PLUM; ALSO GROWN IN BORDEAUX AND CAHORS)
• MEDOC (AREA IN BORDEAUX PRODUCING MEDIUM- TO FULL-BODIED RED WINE OF BLACK PURPLE HUE, BIG CHEWY TANNINS, AND RICH PLUMMY AROMAS)
• PETITE SIRAH (NEW WORLD FULL-BODIED RED WINE)
• PINOTAGE (SOUTH AFRICAN FULL-BODIED RED WINE)
• PORTER (BRITISH DARK, SWEET ALE; SEE ALSO RECOMMENDATIONS FOR STOUT)
• PRIORAT (SPANISH FULL-BODIED RED WINE FROM CATALONIA)
• ROSE (LIGHT- TO MEDIUM-BODIED PINK WINE TYPICALLY MADE FROM RED GRAPES; LIGHT-COLORED BECAUSE OF MINIMAL CONTACT WITH GRAPE SKINS; SEE ALSO ROSADO)
• STOUT (IRISH BLACK, FULL-BODIED, DARK BEER WITH DARK BROWN HEAD)
• STOUT, DRY
• STOUT, OATMEAL (BRITISH, DARK, MEDIUM TO FULL-BODIED, MADE WITH OATMEAL; RANGING FROM MORE ROASTED TO SWEET)
• TEMPRANILLO (SPANISH FRUITY FULL-BODIED RED WINE)
• VALPOLICELLA
• WHISKEY (LIQUOR MADE FROM FERMENTED GRAIN MASH AGED IN WOOD; FROM THE UNITED STATES, CANADA, SCOTLAND, IRELAND)