Have been informed that a guest can't tolerate wine, even in a sauce or a braise. I was planning on a thick chuck roast, seared and braised in lots of garlic, mire poix, and broth. I usually add a healthy cup or so of red wine to the liquid. So I have two alternatives, both interesting. One would be to simply replace the wine with beer, so there is some alcohol to dissolve certain flavors. Another alternative would be to start the braise with just the veggies and broth and after an hour or so, cut off a healthy segment and place in a 1-1/2 quart le creuset covered pot with some beer and cook the remainder in the larger vessel with the wine so that guest will have his tastes met and we could make a comparison.