Pairing with Pot Roast?


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Wine 10

Pairing with Pot Roast?

wino22 | Sep 18, 2007 04:37 PM

It's actually a braised beef shoulder roast and it simmers on the stove for 3 hours. It will be roasted with carrot, celery, lots of red onion, mushrooms, potatoes, crushed tomatoes, fresh rosemary and fresh thyme. I am a Washingtonian, so WA wines are appreciated, though not necessary.

Also, first course is a mixed green salad with pear, gorgonzola, toasted nuts and a champagne vinaigrette... thoughts on that too are welcome.

Thanks in advance.

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