Skip to main content

Join The Table to earn rewards.

Already a member?

Best red wine by name to braise beef and or oxtails for stews and such

Robin,Lundy
  • 5328 views
  • 3 Comments
Flag Inappropriate

3 Comments

Order By
Threads
HeritageCook
HeritageCookJanuary 29, 2012
Zinfandel can be good too with its peppery overtones. No matter what you choose to use, make sure it is one you would like to drink on its own.
Shalini
ShaliniJanuary 28, 2012
I like to use a nice Cotes du Rhone or for something cheaper, a Gamay blend. Guity Men by Malivoire is great.
flynn73
flynn73January 28, 2012
Honestly, anything drinkable. And preferably Merlot. Go for the 7-10 dollar range.
Showing 3 out of 3 Comments
Recommended by Food52

Popular on Food52

The Best Vanilla Extract Substitute Is Probably Hiding in Your Kitchen

11 Easy Dinner Recipes for When It's Been a Loooong Week

The 15 Best Pasta Salad Recipes to Make All Summer Long

Continue After Advertisement

This website uses cookies to ensure you get the best experience.

When you visit our website, we collect and use personal information about you using cookies. You may opt out of selling, sharing, or disclosure of personal data for targeted advertising (called "Do Not Sell or Share" in California) by enabling the Global Privacy Control on a compatible browser. See our Privacy Policy for further information.