Black-Bean and Corned-Beef Soup
If you make the soup ahead of time, wait to stir in the last three ingredients until you're ready to serve. Otherwise, the flavor of the corned beef will leach out into the broth, the vinegar will lose its bite, and the parsley will turn brown.
This hearty soup calls for an equally hearty wine. Look for Australia's unique Cabernet Sauvignon/Shiraz blend, a red wine redolent of blackberries, cassis, herbs, and eucalyptus. Its full body and frank fruitiness are just what you want.