To peel French shallots, place in a heatproof bowl, cover with boiling water and stand for 5 minutes. Drain and cool. The skins will now slip off easily. Don’t spend a crazy amount on wine to cook with (save this for drinking!). You do, however, need a rich, deep-purple wine like a cab sav or shiraz for this dish. The mash is also delicious with barbecued or chargrilled meats.