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

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3 Comments

HeritageCook January 28, 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 January 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 January 27, 2012
Honestly, anything drinkable. And preferably Merlot. Go for the 7-10 dollar range.
 
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