In Boeuf bourguignon, the wine matters

The French stew Boeuf bourguignon (beef and onions cooked in red wine) is a classic winter dish, but one way to jazz up the staple is to experiment with the types of wines used in the stew. Wine and food experts examined five different varietals and discussed how they worked with Boeuf bourguignon. The top pick: 2005 Catena Malbec.

View Full Article in:

Lansing State Journal (Mich.), The (tiered subscription model)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations
Executive Chef
Whole Foods
Bellevue, WA
Sous Chef
Sheraton
Salt Lake City, UT
Executive Chef
The Lodge & Spa at Callaway Gardens Job
Pine Mountain, GA