WINE DINNER BLOG 1

Steak and Mushrooms with Shiraz

This week I decided to try out this new Australian Yellow tail Shiraz that I bought from food lion(it apparently won a lot of awards). The note below it mentioned it having a very fruity taste and pairing well with red meat. So I bought some Ribeye as well as made sides of mushrooms,toasted dinner rolls and carrots.

Yellow tail Shiraz is quoted by shopwinedirect for having "impressive spice, liquorice and black currant aromas". It has a lower tannin content but is very fruity. Pairing it with red meat with lots of fat such as ribeye seemed ideal and was a combination suggested at food lion's wine section.

The wine certainly elevated my meal. The fruity punch of the wine along with its subtle hints of vanilla and raspberry helped bring out the rich flavour of the meat. In particular I felt that it played in very well with the ribeye's fat content. The mushrooms as well seemed to pair well as it didn't let the savory tastes overwhelm my palate. Most importantly the wine helped balance the rich,saucy and meaty taste of the steak and mushrooms and after every sip of the wine my palate was cleansed with a juicy natural taste that made the next bite of steak ever so tasty. Essentially the acidity and fruity nature of the wine cut through the ruch dense meat and its sauce.The sweetness of the wine and the savory of the meat and mushrooms were an amazing juxtaposition of flavors. On another note, the carrots also tasted extra flavorful with the wine. I threw carrots in there as a last minute veggie but the fresh carrots were complemented by the fruity punch of the wine. Tasting the fresh carrots after a sip of wine made me feel as though I was tasting the juiciest and most aromatic carrots. In many ways I think the carrots were imparted some flavor by the wine.

Overall this was a super exciting meal and I cannot wait to try another wine dinner soon.