It's that time of the year again...

I love braised meats. At the end of the winter, I can't wait to start summer cooking, but now, with the weather getting crispier and the leaves changing colors, I prefer my wines red and my meat braised. A whole bottle of red wine, preferably a burgundy, a few fresh herbs, garlic and a mirepoix added to a seared piece of chuck, and you're set for dinner.