Saturday Night – Miso Hungry – Part 2

Click here for Part 1

 

Mick’s main course was Yakiniku beef, white rice and homemade pickles.  He served it with two dipping sauces – a Miso based one and a sweet ginger one.  His pairing for this course was a 2011 Chapel Hill Shiraz.

 

The nose on this wine was big and easy to find with aromas of blackberry, black licorice and black pepper.  Tasting the wine the dominate flavours were strawberry and eucalyptus.  The structure on the wine was decent as acidity and tannin were nicely balanced and it didn’t come across as hot from too much alcohol but the fruit was lacking.  The lack of fruit made the wine come across very dry.  This wine could best be described as “House Red”, as there was nothing offensive about it but nothing stood out about it either; which is a shame as touch more fruit and a slightly longer finish and I think this wine would have been something very special.  It was however a decent pairing with the food.

Here is the group rating for the wine - Mick – 86, Mark – 86, Kathy – 86, Amy – 86, Overall – 86.

 

Here is the LCBO information on the wine –

CHAPEL HILL SHIRAZ 2011

VINTAGES 743989
750 mL bottle
Price $ 25.95
Made in: South Australia, Australia
By: Chapel Hill Winery Pt. Ltd.
Release Date: Mar 15, 2014
Wine, Red Wine
14.5% Alcohol/Vol.
Style: Full-bodied & Smooth
Varietal: Shiraz/Syrah
Sugar Content: 3 g/L
Sweetness Descriptor: XD - Extra Dry

Tasting Note - Luscious black plum aromas on this Australian shiraz, with an amazing acidic zing on the palate for food. Full-bodied and supple. Perfect for diehard hedonists. This wine was designed for steak. Blackberry and vanilla smoke on this finish. Highly recommended. Shiraz food pairings: gourmet burgers, mutton with mint and coriander, pizza, barbecued beef, pork. Score - 93. (Natalie MacLean, nataliemaclean.com, March 15, 2013)

The main course was very good and I was a big fan of the savory Miso sauce with the beef and the rice and am very glad Mick went to effort of find Miso paste to bring this dish to life.

For dessert Mick picked up a selection of cupcakes which was a fun way to finish of the evening.

Thanks to Mick and Amy for hosting and to Mick for all his hard work in making three wonderful courses.

Cheers!

Mark