Which Cabernet Sauvignon Should You Pair With a Tomahawk Ribeye
Just hearing these two names will have some of you salivating. You have a weekend to yourself because the kids are with grandparents. What better time to treat yourselves to a Tomahawk Ribeye steak and Cabernet Sauvignon? It’s an affair that speaks to the connoisseur in all of us. Australian wine enthusiasts and foodies are no strangers to the exceptional dining experiences that can emerge from the perfect wine and food pairing. We know that finding the right combo isn’t easy so we’ve gathered some advice for you.
Understanding Cabernet Sauvignon
You stand in front of the shelves and don’t recognise many wines but we’re almost certain you will have heard of this one. It has a deep red hue, full body, and rich tannins. Cabernet Sauvignon may have begun its story in Bordeaux but it has found a second home in Australia, where it thrives in regions like Coonawarra, Margaret River, and the Barossa Valley. It has become a classic flavour in Australia like no other table wine. We’re talking a profile that includes notes of blackcurrant, plum, and cedar, with an astringent quality that softens beautifully with age.
Exploring Tomahawk Ribeye
The Tomahawk Ribeye is the sort of food that stops people talking as waiters walk past. They feel jealous of the people who are about to receive the plate. It has a long rib bone, which adds an incredible depth of flavour during cooking. Its marbling, or fat content, contributes to exceptional juiciness and tenderness, making it a coveted cut by steak aficionados. Leave it in the hands of an expert and you’ll get a succulent, buttery texture with a charred, caramelised crust, delivering a bold beefy flavour. It’s a meal that you want to go on and on – you’re already planning the next time you have this combo before the evening is over.
Pairing Principles
You can’t just chuck random combinations together and think it’ll work well (sorry!). Choose a wine that isn’t strong enough and the steak will overpower it. Both flavours are intense so you need to match them well. For a powerful steak such as the Tomahawk Ribeye, a full-bodied wine like Cabernet Sauvignon is an ideal candidate, as its structure can stand up to the meat’s bold flavours and fat content.
Tips for the Perfect Pairing
The vintage, region, and producer are perhaps the most important factors on the wine side of things. Younger Cabernets often have more pronounced tannins, while older ones offer a smoother taste. Additionally, the climate and winemaking techniques can significantly alter the wine’s characteristics.
We think that Cabernet Sauvignon always tastes amazing and improves an evening. But try to serve it at around 18 degrees Celsius if you can. Decanting the wine can help soften any harsh tannins and allow the wine to express its full bouquet. The perfect union of Cabernet and steak is a sensory journey that should also delight the eyes, so take care to present it with elegance and style.
By thoughtfully selecting the right Cabernet Sauvignon to complement your Tomahawk Ribeye, you’re not merely partaking in a meal; you’re orchestrating a symphony of flavours that elevate the ordinary to the extraordinary.
