Wine Pairing
Beef Tomahawk
Tomahawk is essentially a Ribeye Steak.
It resembles a Native American Tomahawk Axe, hence the name.
The 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)
Description
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!