I served this mostly Merlot (91%) wine with Mushroom Stroganoff (using this recipe). Recipe tweaks included using 8 ounces cremini mushrooms instead of the portobellos and adding reconstituted dried porcini mushrooms (1 ounce dry weight). Should have used some more mushrooms. Used the liquid from the reconstituted porcini mushrooms instead of beef broth. (I gave up beef for Lent.) Also used crème fraîche instead of sour cream.
The 2004 Fat Boy was, as its name suggests, a huge wine in its youth. A whopping 16.1% alcohol and mega tannins. At age 12~ish, however, it had mellowed quite a lot. It had thrown a lot of sediment so decanting (about 25 minutes before dinner) was essential. The bouquet was all about dark black fruit, cocoa, earth, and roasted nuts. The palate suggested plums, prunes, cassis, and mocha java. Grade: 91
By the way, I really like the Mycological brand of dried mushrooms. Very high quality and (if you care) sustainably harvested. I also recommend the All-Clad 3-Quart Sauté Pan, which is one of my best go to pans.