No surprise: Pinot noir is the classic match for the tender beef in this French stew that's braised slowly in the same wine.
Its earthy essence soaks into the savory meat; both melt gorgeously together in your mouth.
2008 Viña Cono Sur Pinot Noir (Chile, $8) This supple, medium-bodied pinot with tart cherries and spice is a fantastic value.
2007 Babich Pinot Noir (New Zealand, $14) Black cherries and dark spices, smoke, and cloves (pictured)
SPLURGE: 2006 Nicolas Potel Bourgogne Maison Dieu Pinot Noir (France, $25) Vivacious aromas of cherry and strawberry
View Recipe: 30-Minute Filet Bourguignonne with Mashed Potatoes