Wine pairing favorites for aged dry beef and lamb

Hello FLDG folk -

This is my first time posting here so please go easy on me.

I am planning a non-diary antipasto that includes:

120-day dry-aged beef prime rib roast
60-day dry aged beef pepperoni
30-day dry aged lamb sausages

Nothing is smoked, only dry-aged.

I am seeking suggestions for a proper wine paring of these meats.

Many thanks in advance.

-Adam

120 days? I've never had any dry aged beef over 45 or so. Unless you mean something more like bresaola or bindenfliesch (sp?) ?

If we're talking typical dry aged beef, I find long aging (with the weight loss and tenderness) means that you can do well with with a softer (less tannic), more elegant red. So mature Bdx or Cali cab, Burgundy, N. Rhone would be my thought. Those might do all right with the lamb sausages too, depending on spicing.

If you are talking something spiced like bresaola (and with the pepperoni) then if red I'd aim for something bright and easy and not too expensive. Barbera, a fairly basic Chianti, Bourgueil, CdRhone, etc, I'd try to stay away from low acid wines. If you're not wedded to reds, sparkling or rose (or sparkling rose!) might be way to go.