Speaking of pairing ...
When young the bold and fruit forward characters of Tahbilk Shiraz would be well suited to robust meat based stews, grilled or roast beef and strong hard cheeses especially cheddar.
With some age look to game dishes of roast duck, venison or kangaroo and the leanness and delicate flavours of veal.
And did someone say chocolate?
Milk chocolate has a softer, creamier finish, but more importantly, it has lower cocoa content, which means lower
tannins.
Dark chocolate is more robust and earthier, higher in cocoa content, and the tannins give it more of an edge.
The younger Tahbilk Shiraz have brighter, firmer tannins; pair them with milk chocolate.
The tannins in the 'Museum Release' Shiraz will soften with time, but to bring them back to life, pair it with dark chocolate.