Thanks for the suggestions! Going to try the pinot for a beef daube recipe on Sat. (along with some veal demi glace) I'll let you know how it works!

Hi All,

I am in need of a good recommendation for a red wine for French recipes. I was recently in Paris and had the most amazing Beef Daube and Coq au Vin. Both had a sauce that had a beautiful deep reddish brown hue instead of the purplish sauce mine always looks like. The flavor was richer too, but I'm imagining a lot of that came from the use of demi glace, though wine could play a role. Any ideas?