Several things come to mind. Like others mention, I've used white wine a number of times. The thing I probably like best about that, however unclassic, is that doesn't stain the meat. Adding star anise to a white wine version and using shitakes instead of standard mushrooms takes it nicely Asian--use rice for your starch. Just before serving, garnish with a few snow peas zapped in the microwave for 60 seconds (rinsed/wet but not in standing water) to really sell the look.
If going standard with the red wine, consider deconstructing it a bit. Don't braise the carrots but instead slice and pan cook them briefly in a little butter, then fold them in at the very end. Or use whole baby carrots, and save them for a garnish--if you're lucky enough to get your hands on such a thing at this time of year. A baked stuffed mushroom also makes a good looking garnish and flavor contrast--consider a bread crumb, goat cheese and green onions stuffing for that--very Burgundian, as is the dish.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov