Here is some basic guidlines to follow when choosing a winehttp://cheftalkcafe.com/forums/showt...?threadid=5772
How are you going to prepare the beef?
You want a big wine with this beef,but one that has started to shed some tannins and show fruit.
Try to find a wine that has a few years of bottle age to it (95,96,97)in Napa was excellent. 97 in Northern Italy was amazing (Sassicia,Solia,Tignanello anything by Gaja)
Chapoutier,LaChapelle and Guigal Rhones are stunning and rustic.
Of course Bordeaux is king.
If first growths are not an option, look for some super seconds.
Duhart Milon,Grand puy lacoste,Montroze,Cos,Ducru,ETC.