Question: What is a good red wine to braise with?

I look to some traditional guidelines when answering this question for myself. Do I want the wine to compliment or contrast what I am preparing? What type of dish am I preparing... italian, asian, savory, sweet, etc? Here's some simple guidelines I follow.

Red Meat - Red Wine
Then you choose between intense and robust reds like a Cabernet Savignon or Zinfandel or more mellow Merlot, Pinot Noir. Question yourself, do you want the red wine to be the leader in your dish or complimentary? Even chicken benefits from a great red... Coq au vin anyone? If just a hint is needed you can balance with beef stock.

White Wine - White meat. Chicken or pork anyone? Sweet or savory notes? Anywhere from dry sherry, chardonnay, sake could work your savory low notes.. Just need to define your priorities. Or try something out of the box like a muscat if you are looking for a sweet fruity highlight. Imagine chicken or pork with dried apricots or other fruit.

Let your imagination be your guide. And, the best advice yet is to taste lots of wine to know their characteristics. Then you can pair to your culinary delights.