Since the weather was cold to a fault there was no sense not to drink a wine from a warmer region with the braised beef discussed below. That wine was a 2005 Oliverhill Winery, Jimmy Section Shiraz from Australia's McLaren Vale. Just the nose was enough to warm things up, lots of pure, ripe fruit, some wood and a small amount of earth. Dark cherries, ripe red plums and a bit of blueberries were prominent in the taste. Full bodied, fair amount of acid, and a rich base of wood to support it all. Nice length of finish that paired well with the heartiness of the beef.
This wine went down very easy considering its 15.3% alcohol. Nice wine. $24 several years ago.
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