What wine with a stew?
Food and wine pairing · classic benchmarks: the preparation and your taste come first.
Beef bourguignon, daube, coq au vin: slow-cooked dishes concentrate flavours and call for generous reds. A safe reflex: serve the wine that cooked the dish, or its regional neighbour.
Red
Fleshy and warming, the wine must measure up to the reduced sauce.
How to use these pairings
A good pairing balances the dish and the wine: neither should dominate. The suggestions above are proven classics for the category, not rules: the preparation, the sauce and your taste matter more. When in doubt, the regional pairing (the wine from the dish's homeland) rarely fails.
What about your cellar?
Caviste makes this pairing with your own bottles: type "raclette" or "fish" in your cellar search and the app ranks your wines by affinity, favouring those at their peak. Discover Caviste.