(* Photo available)
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* Recipe: Italian Pot Roast
April 2002: page 143
Pot Roast is one of those big meat dishes that calls for an equally hearty red wine. This particular recipe is topped with a rich tomato-based gravy made from the delicious pan drippings. You'll want to stick with wines made with Cabernet Sauvignon and Syrah (or Shiraz). Zinfandel (and I don't mean white zinfandel) is also an excellent choice.
- 1997, Balbi Vineyards, Cabernet Sauvignon, Reserve, Mendoza, Argentina
- 1999, Bogle, Zinfandel, "Old Vine," California
- 1999, Buckeley's, Shiraz, South Australia
- 1999, Fetzer Vineyards, Syrah, Valley Oaks, California
- 1999, Kendall-Jackson, Syrah, "Vintner's Reserve," California
