Kirk, first of all, 'braised', as in your title, suggests long cooking, about two hours, to an ethereal done-ness. Think of pot roast, in a sense, but the mildest, tenderest version of pot roast you've ever had and sublime beyond anything you've ever imagined. You would not order them rare or medium.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov