What wine pairs with boeuf en daube?

Bandol Rouge

red · Mourvèdre · Bandol · France — 16–18°C

Bandol Rouge (Mourvèdre on Provence limestone) — powerful blackberry, garrigue and leather accompany Provençal daube; fleshy tannin holding slow-cooked beef, garrigue notes dialoguing with thyme, bay and orange peel.

Gigondas

red · Grenache, Syrah · Gigondas, Rhône · France — 16–18°C

Rich, spicy Gigondas resonates with the herbes de Provence and red wine used in cooking.

Corbières Rouge

red · Carignan, Grenache, Syrah · Corbières · France — 15–17°C

Corbières Rouge (Carignan-Grenache-Syrah on Languedoc schist) — rustic garrigue, black olive and dark fruit accompany everyday beef daube; fleshy tannin holds long-cooked meat, Mediterranean notes echo thyme and bay leaf.