What California red do you recommend for braising a stufato alla milanese?

When cooking with wine, I like to use Zinfandel. I have found this gives the right amount of flavor without being too strong.

I no longer cook with Cabernet Sauvignon because of its tannins. They only intensify and really don't enhance any dish I've ever experimented with. My favorite wines to cook with are fruit forward wines, often blends of California grapes like Merlot, Zinfandel, Sangiovese. Any wine that goes well with barbecue seems to make a great wine for stews. We've always loved Marietta Old Vine Red. Just get the latest iteration. Red Truck works well too. Don't spend too much!

I think you need a dry red wine. I have tasted Cabernet Sauvignon that was dry and full bodied but some tend to have some sweetness and are fruity. A Petit Sirah or Sangiovese could be good choices.