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Wine Pairing
Beef Tomahawk

Beef Tomahawk

Tomahawk is essentially a Ribeye Steak.

It resembles a Native American Tomahawk Axe, hence the name.

The Cut

Beef Cut

Tomahawk is a cut of beef from the fore Rib.

Tomahawak Ribeye can also be referred to as a:
Tomahawk Chop
Bone-In Ribeye
Cote du Boeuf

Best Wine Match

Bordeaux Left or Right Bank (France)
Cabernet Sauvignon (USA)

Great Red Wines

Châteauneuf-du-Pape (France)
Super Tuscan (Italy)
Barolo (Italy)
Amarone (Italy)
Nobile di Montepulciano (Italy)
Brunello di Montalcino (Italy)
Syrah / Shiraz (World)
Côtes du Rhône North (France)
Ribeira del Duero (Spain)
Barbaresco (Italy)
Zinfandel (USA)
Malbec (Argentina)
Pinotage (South Africa)
Rioja Reserva (Spain)


The name Tomahawk comes from the axe used by Native Americans.

The extra-long, french-trimmed bone looks like the grip of an axe.

To elevate the flavour of a great steak you need a great red wine.

Wine structure, acidity and sweetness counterbalance salty, fatty, umami and bitter taste experiences.

A juicy Beef Tomahawk requires a bold red wine that can stand up to the meat.

Fattiness in a steak calls for richness, acidity and tannins.

Seasoning calls for lighter, fruity, concentrate (residual sugar works well with hot spices) red wine.

All the wines listed above pair with Tomahawk Beef, each and every one will take you in a unique journey. Enjoy!

Go Local

Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.

Travel and Taste
Practice Makes Perfect
Variety is the Spice of Life

Food and Wine Pairing

Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.

Alcohol can be addictive. Drink in moderation.

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