Braised meat is a traditional dish of Italian cuisine which involves slow cooking of meat in a sauce of red wine, herbs and vegetables. To cook braised meat, it is important to choose a robust and full-bodied red wine that can withstand long cooking and that adds flavor to the meat and sauce.
Some wines suitable for braised meat are Barolo, Barbaresco, Chianti Classico Riserva, Brunello di Montalcino, Nebbiolo d'Alba, Cannonau di Sardegna, Primitivo di Manduria and Nero d'Avola.
However, it is important to remember that the wine chosen for braised meat must be of good quality and suited to one's taste. Additionally, it is recommended that you use a wine that you would also be willing to drink with your meal, as the flavor of the wine will also transfer to the meat and gravy of the dish.