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Home Cooking

Red wine for braising

Scott T | Mar 5, 200512:08 AM     2

Help! I usually use a Guigal Cotes Du Rhone (~$12) for braising, but I'm travelling in the hinterlands where the selection is limited to supermarket California reds. Any suggestions for a substitute that is widely available, but not very tannic or woody? Thanks.

PS- I'm making Patricia Wells' Three Beef Daube from her "...at home in Provence" cookbook.

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