Log In / Join Now

Magazine Archives: Jan. 31 - Feb. 28, 2009

Tastes: Braised Short Ribs and French Reds

Issue: February 28, 2009

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.

Members-Only Content


Created with Sketch.

Join today and get immediate access to this article, and to our entire database of more than 345,000 wine ratings. It only takes moments—but it will help you drink better all year long.


Already a member?     Sign In

WineRatings+ app: Download now for 340,000+ ratings.