All Hands on Deck! I need a reco!

We're going to dinner tomorrow night and the main course will be oxtail soup. I'm thinking red Burgundy, cru Beaujolais, or perhaps a nebbiolo. Need suggestions quickly if possible. TIA.

Any info on the recipe being used?

I always like Burgundy or Beaujolais. Or maybe a classy zin? Nebbiolo? That is always yummy. May need a little more work to match the age of the Neb with the dish.

Jason

Sounds like I might be on the right track. Best I can tell the recipe is classic oxtail. I'm thinking a nebbiolo along with a nice 1st cru Burgundy, and we'll see who wins.

[Robin Garr]

Richard, maybe it's just me, but I think I would save the fancy Ier Crus and Piemonteses for something more refined, and let the delicious oxtail soup find its natural match in something more rustic, a villages Bourgogne or Cru Beaulolais.

Thanks Robin, I think we will go with a village Gevrey-Chambertain and a cru Beaujolais. Thanks to all for the help.