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Prince Presses Flesh, Offers Reward for Haut-Brion Quest

Sitting on a hay bale in a Texas barn in the 1980s, I discovered that the best red wine to go with a cowboy stew of longhorn beef is a decent vintage of Bordeaux first growth Chateau Haut-Brion.

Seriously. It’s an extraordinarily complex wine, with distinctive aromas of wood smoke and tobacco and a subtle earthy-savory flavor overlaid with a mineral tang that stands up to meaty stews.