664654 Wed Nov 04 08:59:42 -0800 2009 5 34 Wine 0 5155058 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? Wed Nov 04 08:59:42 -0800 2009 1121660 amaezed 1 5156093 I'd pick pinot noir from Sonoma Coast or Oregon. A to Z 2007 is widely available and is $15. Wed Nov 04 13:48:56 -0800 2009 5155058 1115082 stalkingwine.com 1 5157198 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. Wed Nov 04 21:24:52 -0800 2009 5155058 97069 mengathon 2 5157209 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. Wed Nov 04 21:44:21 -0800 2009 5157198 10520 carswell 1 5157367 Barbera or Southern Rhone Thu Nov 05 03:59:16 -0800 2009 5155058 50041 whiner