I would go with a light to medium bodied red, softened by a little age, or even a rose. It's going to be a very complex dish, with a big flavor overall but like a chorus, one made up of many individual voices and I would want to hear them all. Rioja, for instance, which has it's own suite of dried fruit, spice and citrus rind notes, would be my first choice.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov