Chapter 3
of 3
Regional variations
- Light, delicate reds. A cool-climate Patagonian Pinot Noir would simply be flattened by the stew. Save it for roast chicken or duck.
- Crisp aromatic whites. Torrontés and Sauvignon Blanc are wonderful elsewhere, but here the dish is so deep, so smoky and so savory that white wine just doesn't have the weight to match it.
- High-alcohol “fruit bomb” reds. Anything over 15% alcohol will fight the rich, salty broth and tire your palate halfway through the bowl.
