Tomahawk and cote de boeuf

Tomahawk and cote de boeuf

Assuming a thick, bone in rib of beef, charred outside, served rare and carved to share.

A rib this thick is heavily marbled and charred, and all that fat wants a big red with firm tannin, which binds to the fat and leaves the palate clean. The salt on the crust softens that grip. Light reds and whites are simply flattened.

Pairs Perfectly. Cabernet Sauvignon, Bordeaux, France. Blackcurrant, cedar and graphite over firm tannin that cuts straight through the marbling, with a savoury edge that meets the char. It is built for exactly this cut.

Pairs Well. Cabernet Sauvignon, Napa Valley, California. Riper and fuller, with dark fruit and toasty oak that suit a heavily charred crust.

Pairs Well. Tempranillo, Rioja, Spain, in its modern style. Cherry, spice and moderate grip, and an everyday bottle.

Worth Seeking Out

Aglianico from Campania, Italy. Dark, firm and high in acidity, a southern Italian red with the structure for the richest beef.

Avoid

Light reds and delicate whites. The fat and char flatten anything without body and grip.

Failing That

A Shiraz, Barossa, Australia.

If All Else Fails

Malbec, Mendoza.

Want to be able to craft answers like this? The Vinealto Wine Coach takes you from the basics to advanced.