2002 Wolfblass Yellow Label Shiraz

[Skeeter]

Part of an unexpected Holiday Six-Pack from Matua Valley. (Really unexpected, as I've only worked 1-2 days a week since last March... I'm never quitting from THIS job.)

A good, full-flavoured South Australian shiraz. Plenty of plums and black pepper, mellow tannins and dangerously easy to drink. Popped this one to accompany a bowl of my famous (In my household, anyway) Beef and Guiness stew. A good value-for-money bottle, in my opinion. (Their Brown Label is even better.)

Just don't ask me about their Black, Gold or Platinum Labels... I think they'd make me experience a stabbing pain in my wallet. [img]http://www.wines.com/ubb2/wink.gif[/img]

Edited, so I don't have a butt-load of typos in my 100th post. [img]http://www.wines.com/ubb2/smile.gif[/img]

[This message has been edited by Skeeter (edited 01-12-2005).]

[wondersofwine]

Congrats on your 100th posting. Your beef and Guinness stew sounds interesting--care to share the recipe with us?

[Skeeter]

I'll type it out and post it tonight... Just running out the door to *shudder* work, unfortunately.

[Skeeter]

Guiness Beef Stew (Recipe from the "Family Circle Step-by-Step Irish Cookbook".)

1kg rump steak. (About 2 pounds, I think.)
2 Tbs oil
2 large onions, chopped
2 cloves garlic, crushed
1/4 cup plain flour
1 cup beef stock. (I use 1 stock cube in 1 cup of water.)
1 cup Guinness (Buy a big can and drink the rest while it cooks, of course.)
2 carrots, sliced
2 bay leaves
1 spig thyme
ground pepper
1/2 cup prunes

Cut meat into cubes. Heat 1 tablespoon of oil, cook onions until pale golden. Add garlic and cook 1 minute longer. Remove and drain on absorbent paper.

Heat remaining oil in a large pan and quickly brown the meat on all sides. Reduce heat, add flour and stir until the meat is coated.

Blend in the stock to form a thick, smooth sauce. Add Guinness and stir until mixture comes to simmering point. Add the onions and garlic, carrots, herbs and pepper. Stir to combine.

Simmer gently for 1 1/4 hours, stirring occasionally to prevent catching. ook uncovered so that the sauce can reduce and thicken.

Add the prunes in the final 30 minutes of cooking to add sweetness and balnce the bitterness of the Guinness.

Serve with mashed potato, cabbage and either a pint of Guinness or a glass of red.

Serves 4-6, depending on how hungry (And Irish) they are.

Sláinte! [img]http://www.wines.com/ubb2/smile.gif[/img]

[wondersofwine]

Thanks, Skeeter!

[Innkeeper]

Enjoyed a bottle tonight that was a gift from a friend when we left Maine last June. Skeeter nailed it. We enjoyed it with marinated flank steak, potato bread, and salad. Yum, yum!