I opened a 2005 Chateau de Montmirail Gigondas this afternoon, decanted it, started it out with some cheeses, bread, olives, etc. It was fine, if a little closed at first. Then, I made some filet mignon with just salt and pepper, with a reduction of some leftover Core, a Rhone style blend from California. The other item on the plate was store bought tabbouli. At first, I thought it was my imagination, but every sip of wine accompanying this meal had a bitter finish. It was quite awful. Any thoughts?