Thanks everyone. Left on my own, I may have chosen a CA Merlot, but thanks to this discussion, I placed two bottles on the table.
First served was 2011 Freedom Run Gewurtztraminer (Niagara River) - straw color, very aromatic, typical of Gewurtz, just a trace of RS, medium, drying finish with a slight tannic bitterness. Very nice wine that paired very well with the Stroganoff.
Next was 2009 George DeBouef Morgon - very deep red color (no purple or brown), a bit closed at first, but opened up nicely during the course of the 90 minute meal. Generous nose of dark berry fruit and a hint of black pepper. Very long, full, tannic finish. This was a different experience with the dish and seemed to do best when chewing a piece of the beef or mushroom, whereas the Gewurtz complemented the sauce better. Both wines worked in their own way.
Chico - Hey! This Bottle is empty!
Groucho - That's because it's dry Champagne.