Matchstick
Tasting term describing the odour burnt matches (sulphur dioxide). Usually dissipates with decanting.
Meager
Tasting term used for a wine without enough body.
Matchstick: burnt matchstick odor is that derived from an excess of sulfur dioxide which is added to a wine; with time it will usually dissipate.
MATCHSTICK
Describes the odor of Sulphur Dioxide gas, described by some as similar to the smell of "burnt matches", found in minute amounts very occasionally trapped in bottled white wines. Dissipates with airing or decanting.
Sulfur dioxide — matchsticks
Hydrogen sulfide — rotten eggs
Mercaptans — onion, rubber, skunk
Fungus / Yeast ...
In any case, cut the beef into thin, matchstick-size pieces, a chore that may be easier if you pop it into the freezer for an hour or two before cutting, just long enough to make it firm.
Sulfur dioxide is a common wine additive, used for its antioxidant and preservative properties. When its use is not managed well it can be overadded, with its perception in wine reminiscent of matchsticks, burnt rubber, or mothballs.
 See also: Wine, White, Region, Character, Taste
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