1Re: Best red with braised beef:

I guess I'm just old fashioned, but for me it's Pinot Noir with Beef, Cabernet with lamb. I'm not quite as adamant about this as I am with some others (Syrah with prosciutto, or Sancere with Chevre, for instance). Depending on the piece of meat and the manner in which it's prepared served (just as important as the choice of meat), I'd also suggest you try Brunello di Montalcino, Cote Rotie, or a ripe and deeply concentrated modern Malbec.