Should I stick with the usual pinot noir for IN this braise, or amp up the dark fruits with a Zin or Syrah? The recipe will use a whole bottle.
the zin or syrah...
I'd go with New World CS or Syrah; pinot doesn't have enough weight.
Not quite consistent with the origins of the dish, but, if it makes you feel better, Raymond Blanc prefers the same: http://www.raymondblanc.com/Portals/1...
Cotes-du-Rhone or Cotes-du-Roussillon (that's where I live);
I always use Cotes du Rhone when making Bourguignon of any kind in USA. Bourgogne Rouge costs too much (imho) to cook with, and we don't care for cheap domestic Pinot Noirs...
We drink the Pinot. :)
that is a good call as I not too keen on paying 30$ for a pinot to cook with. Can get a more reasonable Cotes du Rhone.
Since you are preparing venison in the style of Burgundy, I sasy stick with Burgundy. Drink your Zin
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