Wine column: Cold weather calls for robust red wines to pair with hearty stew or roast

With plunging temperatures and snow in the forecast, I reach out for inspiration from Julia Child’s Mastering the Art of French Cooking — specifically to chapter seven, Braised Beef.
Canadian winter is the time to choose robust red wines that only pair with heartier dishes, such as beef stews and roasted red meats. The next step is to select a wine that I’ll add to the dish — and to my glass.
Tender, braised beef cooked at a lower temperature results in a dish with layers