Last night, in celebration of Kelly successfully defending his Master's thesis, I prepared a nice meal. I seared some beautiful strip loins of beef in butter & olive oil, set those aside and began work on the sauce. I sauteed baby portabello mushrooms in the same pan I seared the steaks in with sherry, red wine, beef stock, onions & garlic. After reducing that for a bit I stirred in butter, poured that on a rectangle serving dish and placed slices of the rare steak over the sauce. On the side I served roasted garlic mashed potatoes & baked broccoli. De-licious!
So I wanted a bold red wine to pair up with the steak & sauce. I pulled out a bottle of 2003 Shirvington Shiraz from the McLaren Vale region of Australia.
Very disappointing. It was rich, almost port-like, with heavy tannins, a bitter astringency, no mid-palate, a very odd stewed fennel flavor profile & a finish that left my palate exhausted with alcohol. I almost wanted to get up and brush my teeth after tasting it. 96 points Robert Parker, whatever. Is his palate so jaded that all he can appreciate are overpowering wines that are exhaustive? Even Kelly didn't really care for the wine & he LOVES big, bold, tannic wines.