Coq au Vin is a classic, but I think the Cab or the Shiraz would be too much. You really do need a very good (i.e. expensive) French Burgundy or California (much less expensive) Pinot. I'm guessing the Cab/Shirz tannins would muddy the flavour, but that's just an amateur's guess. 
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Emily
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"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist |