I used an Argentinian Malbec -- and not a Pinot -- for a wonderful Beef Bourguignon. Great fall meal. And a hour a forty five is perfect. 1.5 hours everything is still a bit chewy. I wanted a rich velvet texture instead.
I did mine in my slow cooker and it came out fantastic! Perfect for colder winter days.
Agree with the review below, meat could have been much more tender. Had to cook for an extra 45 min and add extra liquid to tenderize the meat more. Something was amiss.