Barolo – The King of Wines
Barolo – Why is it considered the “King of Wines”?
Barolo is produced in the foothills of the Alps in Piedmont, which is in the Italy’s North-Western part. It is produced from the Nebbiolo grape, which is one of the world’s most site-specific varietals. The Nebbiolo grape variety is largely responsible for the quality of this great wine. It is also very demanding, challenging and hard to cultivate. With the King of Wines, there are no compromises. A longer ageing process is required to soften and mellow the tannins and give Barolo the time to develop its multilayered flavours of earth, dark dried fruit and alluring floral aromatics.
Did You Know…
Barolos benefit from a big bowl wine glass because the surface area means more contact with air. The oxygen breaks down the tannin making the wine softer and easier to drink.
Barolo Riserva Sordo 2001
The wine offers a unique structure of mouth-filling acidity and tannin with an aroma and flavour of remarkable delicacy. It is the ultimate expression of the Nebbiolo grape and, most definitely, a connoisseur wine.
Red garnet colour with orangey nuances which become more accentuated as years go by; delicate, etheric, intense, full and lingering aromas; flavour warm, full, complex, dry and harmonious. Its austerity is linked to the presence of sweet and complex tannins.
Mustard Rub Tomahawk Steak with Microgreen Relish
Thank you to nexgrill.com for this great recipe!
Get Your Grill On!
A tomahawk steak is truly the King of Steaks! Beautifully marbled with fat, bold and beefy in flavour and truly cartoonish in size, what better to pair it with then a Barolo, the “King of Wine”! The firm, luscious reds of Barolo are perfect for Spring and Summer barbecues.
“Once you’ve tried it, you are unlikely to forget the experience!”
- 30-45 oz. tomahawk steak
- 1.5 tbsp. coarse kosher salt
- 1/4 tsp. cornstarch
- 1/4 tsp. garlic salt
- 1/4 tsp. tumeric
- 1/2 tsp. chili powder
- green onion
- mixed microgreens
- 2 oz. vinegar
- 1/2 cup stone mustard
- 2 tsp. brown sugar
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/2 tsp. paprika
- 1 tsp. black pepper
- 2 oz. olive oil
- salt & pepper
- Pat your tomahawk steak dry with a clean paper towel, and take a minute to admire this beautiful hunk of meat. This is going to be tasty!
- In a medium mixing bowl, create a dry rub by combining the following ingredients: 1.5 tbsp. coarse kosher salt, 2 tsp. brown sugar, 1/4 tsp. cornstarch, 1/4 tsp. garlic powder, 1/4 tsp. garlic salt, 1/4 tsp. onion powder, 1/4 tsp. turmeric, 1/2 tsp. paprika, 1/2 tsp. chili powder, 1 tsp. black pepper.
- Coat the tomahawk steak with 1/2 cup stone mustard, and layer dry rub over the entire steak until evenly coated.
- Cover and refrigerate overnight to allow the mustard & rub to soak into the steak.
- Remove the steak from the refrigerator 2 hours prior to cooking to allow it to come up to room temperature.
- While your steak is resting, we’ll make the microgreens relish. Finely chop the following ingredients and combine in a mixing bowl: cilantro, parsley, green onion, mint, & mixed microgreens.
- Then stir in 2 oz. olive oil, 2 oz. vinegar, and salt and pepper to taste, and set aside.
- Fire up your grill. Set up one side for direct heat and one side for indirect heat by turning half the burners on, and leaving half off.
- Adjust your burner knobs until your temperature gauge reads 500º.
- Place your tomahawk steak directly on the grates over direct heat (the side with burners on), and sear using a 2-2-2-2 approach, which goes like this: Sear 2 minutes, flip the steak 90º. Sear 2 minutes, flip the steak over. Sear 2 minutes flip 90º. Sear 2 minutes.
- After your steak has been seared, move it to indirect heat (the side of the grill with burners off), and close the grill lid.
- Leave the tomahawk over indirect heat until it’s reached your desired doneness. If you’re not totally sure when the time is right, try using an electronic temperature gauge. (Rare: 120-130° F, Medium Rare: 130-135° F, Medium: 140-150° F, Medium Well: 155-165° F, Well: 170+° F).
- Pull that massive hunk of meat off the grill, and let rest for 10 minutes while you lick your chops.
- Top with your microgreens relish, cut into servings, and dig in!