Anyone? Not a huge French cellar, but I’m open to suggestions for tonight.
BTW, if you haven’t had Marchand de Vin, and you like French food, go find some at a good French restaurant (or make it yourself) -it’s fantastic.
when pairing sauces of reduced wine with wine, you’ll need a more robust wine than you might think. I’d do Napa/Sonoma or perhaps Northern Rhone.