That demi-glace IS bland. And thin, more like a strong stock than a true demi-glace. My advice? Put it on the stove top, add a little wine for more flavor, and reduce it by half. Now you'll have something closer to a true demi glace--and ready for a great steak sauce.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov