What wine, in general...?

Thinking of making this today:

http://ruhlman.com/2013/10/chicken-tagine-recipe-recipe/

Mourvedre (Monastrell).

[Jenise]

I would go with a light to medium bodied red, softened by a little age, or even a rose. It's going to be a very complex dish, with a big flavor overall but like a chorus, one made up of many individual voices and I would want to hear them all. Rioja, for instance, which has it's own suite of dried fruit, spice and citrus rind notes, would be my first choice.

Thanks for the suggestions. I had a Garnacha I was going to open but I picked up a Rioja instead. I like the idea of the spicy Tempranillo. Sounds like a great match.