We're invited out to dinner tonight, and the host has made a point of saying that the main course will be beef short ribs braised in a smoked chipotle sauce. He says it's not very spicy, but quite smoky. He's leaving it to me to find the appropriate wine (I think he's challenging me ) .

I'm thinking Rhône initially-- Chateauneuf (I've got some '98 Tardieu-Laurent VV that's particularly oaky for this appelation, do oak and smoke work?)? I've got lots of different Chateauneufs, but also some steroidal Gigondas? Maybe Cote-Rotie, though it might be overpowered by the dish. Hermitage? Or Crozes-Hermitage?

Or should I be looking in a different direction?

I appreciate any comments/advice.

If you go to the Rhone a steroidal Gigondas would work. A Cali zin (fruity vs. peppery) would be a great match as well.

I like the Zin idea.

In the unlikely event that anyone's interested...

I got the food wrong, sorta. I don't know how I misconstrued what I had been told, but the main was actually sauteed beef tenderloin with a sauce of smoked ancho chiles and mushrooms (from recent Bon Appetit, a Bobby Flay recipe). It had a little bit more heat than I expected, but deep rich flavours with less smoky taste than expected. I'll listen more closely next time I'm told what we're having for dinner.

The Gigondas went very well with it. It had lots of fruit and enough acidity to handle the sauce well.