Winter calls for heft at the table, both in the food and in the wine. And while I would not say no to a steak au poivre, what I really crave this time of year are stews and braises. They are endlessly adaptable and easy to make, and they develop flavors from the many hours of cooking over low heat that no steak can achieve.
For the full article, check out the new issue of Wine Spectator, on newsstands January 26, 2009.
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