Chateau Neverfail

[jackl]

Probably not very exciting, but my vote would be for a lighter bodied, lightly oaked merlot. It would something like the Arrow Creek merlot I posted on recently. The only problem is a lot of merlots tend to be heavy on the oak and this tends to kill their food worthiness a bit. I've had a few basic Bordeauxs that fit the bill, but those can be really hit or miss. Once again I think the solution lies in being open to other possibilites and it looks like there are a lot of good suggestions above. Thanks for the input.