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.

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

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