A sunny Sunday, fresh air, a lit barbecue… a Tomahawk of Scottish beef quietly marinating in red wine, lemon, rosemary, garlic and pepper.
The Tomahawk is the war axe used by Native Americans (and later by colonists) which, due to its shape, was often also thrown. The name derives from the verb "to cut down" (tamahak, tamajakan, otomahuk) and the tool is known as the famous "war axe" buried during times of peace!
This cut of meat obviously gets its name from its shape, which is strongly reminiscent of the Native American axe.
A wine that can hold its own with the pairing is needed – in the cellar, almost immediately, my eye falls on Cotinone di Tenuta Coppadoro.
The winery was founded in the area of the Appennino Dauno where two friends decided to establish it in 1999, equipping it with high technology and the expertise of Riccardo Cotarella.
Today, in place of the two founders, their sons carry on with the same passion the work begun by their fathers.
Cotinone belongs to the Linea Cru and is a blend in equal proportions of Aglianico, Nero di Troia and Cabernet Sauvignon.
The end result is a blend, but the grapes are harvested, macerated and left to ferment at different times in order to keep their organoleptic qualities unaltered until the nectars are combined and left together to age in second-use French oak barriques.
From this process comes an intense red wine with purple highlights; on the nose, cherry, pepper, vanilla and vegetal notes.
On the palate it has a full, rounded body, distinguished by an elegant tannin and a good persistence.
It presents itself as a perfect blend of the different grape varieties, yielding a wine "shaped" with skill – not overwhelmed by the use of oak, but enriched by it as well.
To be paired with aged hard cheeses, ragù, and game.
Ideal, of course, for our Tomahawk… which by now will have finished cooking… and so we must dash!
What do you think?
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