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Wine Suggestion for Chicken and Shortribs

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Heading to a BYOB with my husband, looking for a good and inexpensive wine ($20 and under) to go with both Chicken Braised with Tarragon (him) and Burgundy and Rosemary-Braised beef Short Ribs (Me), thoughts?

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  1. I'd pick pinot noir from Sonoma Coast or Oregon. A to Z 2007 is widely available and is $15.

    1. any good Côtes-du-Rhône, pinot noir, blaufrankisch, lighter sangiovese, the list goes on.

      Your dishes are versatile enough with wine that you should be able to drink any medium-bodied red you favor.

      An obscure wine for this meal, if you can find it: Mas de Daumas Gassac, VdP l'Herault. Fun, strange blend of lots of varietals from the SW of France.

      1 Reply
      1. re: mengathon

        Agreed that a medium-bodied red is probably the best compromise, though a half bottle of white and another of red would probably be a better fit.

        «Mas de Daumas Gassac, VdP l'Herault. Fun, strange blend of lots of varietals from the SW of France.»

        If you're talking about the red, while it's true that it's an unusual blend of 10+ grape varieties, it's usually 80% Cabernet Sauvignon. Which, if I'm not mistaken, would mean it could be labelled and sold as a varietal Cab in, say, California, where the varietal threshold is 75% of the named variety. I often find it's the most Médocish Languedoc wine.

      2. Barbera or Southern Rhone