Wine of the Day, No. 216

Let's say that you're braising a passel of short ribs or lamb shanks for dinner tonight, and why wouldn't you? It's as cold as a witch's

tit in a brass brassiere in most parts of the country, and hearty fare is called for. The wine I would go for -- among hundreds if not thousands of equally legitimate choices, of course -- is the Dry Creek Vineyard Old…