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Wine pairing -- beef cheeks goulash

SamandRocky | Apr 11, 201512:14 PM

Pete Wells' recipe in the NYT for beef cheeks goulash -- here is the URL: http://cooking.nytimes.com/recipes/10... -- has a lot going on. I am not sure if the vinegary notes and the red pepper puree, along with the rest of the herbs and spices, would overwhelm a red with some age on it, or if the deep flavors that will likely develop would work with an older wine. Ideas, please? Thanks.

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