Terry: I always suggest drinking a wine from the same country as the main course of your meal. A Florentine style Scaloppine would be served with an Italian wine, possibly from Tuscany, while a Spanish wine would accompany a paella. For a classic French dish like bœuf bourguignon, choose a classic French wine, full-bodied with more tannins, like a Saint-Émilion, a Châteauneuf-du-Pape or a Saint-Estèphe!