What comes to mind when thinking of funky labels and big chewy wines? That country famous for Shiraz of course. After my last post shining the light on French wine, I felt as though I needed to give Australia some credit for their brilliant Shiraz blends . Contrary to the much more gentle finish and subtle oak French wine provides, Australian blends are beaming with rich flavors that leave a strong and meaty finish.
If you are looking for a wine to pair with that juicy steak hot off the barbecue or maybe even a wine that you can sip all night amongst friends, Some Young Punks produces some delicious Shiraz blends. Aside from the eclectic and provocative labels, Australian winemakers are much more adventurous with the varietals they blend. Don't be shocked to find varietals you may not have even heard of. Arneis, Nebbiolo, Sangiovese, Barbera, and Trincadeira to name a few. This producer has combined unique labels and the famed Shiraz blended with other varietals to create some of the most interesting and stunning wines from Australia.
Some Young Punks: The Passion Has Red Lips may be the best wine I have tried from Australia. This wine is a blend of 54% Cabernet Sauvignon and 46% Shiraz. The wine is aged in French and American Oak creating a nice balance of vanilla and spice on the palate. The Shiraz gives the wine a deep purple color and a velvety structure that truly is as smooth as butter. The Cabernet of course adds nice tannins and balances the intensity of Shiraz. This is a wine that finishes and as I said before, you may want to drink this one on its own. I came home one night after a tasting with a half bottle of the Passion. I was starving and looking forward to relaxing. I poured a glass and dove right into a big plate of pasta with tomato sauce. After one sip of the wine, I pushed it to the side to savor it later on its own. You'll want to think about this wine as you drink it.
If you dare pair this wine with food, steak is a must! See recipe below...
New York Strip with Sauteed Mushrooms
-New York steaks marinaded in balsamic vinegar, salt, and pepper
-Baby bella mushrooms chopped
-1-2 shallots diced finely
-2 cloves garlic
-Fresh thyme sprigs
-2 Tbsp butter
- Salt and pepper
- 1/4 bottle dry red wine
- 1-2 tbsp demi-glace to thicken sauce
- 1/4 cup cream
Saute garlic, shallots, and mushrooms in butter for about 20 minutes. Add red wine and simmer for a while. Add seasoning and demi-glace to thicken. Add cream. Meanwhile, cook steaks to desired temperature on grill or cast iron skillet. I like the skillet to trap the juices. Cook on med high heat and flip only once. I prefer medium rare at 145 degrees. Let stand for about 5 minutes and serve with mushroom sauce. Enjoy!
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