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G.D. Vajra Barolo DOCG, Albe
The bouquet shows aromas of red fruit, plums and earthy mushrooms. The palate is refined and complex with a vibrant acidity and soft tannins on the finish.
Our Normal RRP: £37.99 now £35.99
Product Description
The winery of G.D. Vajra was initially established in 1972, although the Vajra family dates back more than two centuries in the Barolo region. Aldo and his wife Milena own the vineyards, mainly all situated in Barolo. His winemaking techniques are quite traditional, using longer maceration times and primarily Slavonian casks for ageing. However he would not describe his style as tradtional, but forward thinking and happy to evolve depending on the vintage. Aldo Vaira’s wines are characterised by pristine flavours and clearly defined perfumes. These characters are attributable to the position of his vineyards at about 400 metres above sea level in the village of Vergne in the commune of Barolo. A traditionalist, Aldo adheres to old-style winemaking methods, such as long ageing in barrel for his Barolo, but combines this with new techniques, such as a judicious use of oak, to produce superbly elegant wines. This elegance, aligned with a vibrancy and depth derived from exemplary viticulture, gives wines of wonderful varietal character.
A ruby red in colour. The bouquet shows aromas of red fruits and plums combining with floral notes, pine needles and brushwood. ‘Le Albe’ is full of sophisticated and delicate flavours supported by ripe tannins and shows elegant vibrant acidity on the finish.
Grower: G.D. Vajra
Grape Variety: Nebbiolo
Style: Complex and Ripe
Country: Italy
Appellation: Langhe
Vintage: 2018/19
Closure: CORK
Alcohol: 13.5% ABV
Bottle Size: 75cl
Grilled Rib Eye with Sweet-Hot Pepper Sauce
Cooking Time: 00 hrs 55 mins (approx.)
Number of Servings: 2
INGREDIENTS
¼ cup canola oil
6 cloves garlic, peeled
2 tbsp. olive oil
1½ tbsp. finely chopped parsley
1 tbsp. finely chopped oregano
1 tsp. fish sauce
4 pickled Calabrian or hot cherry peppers, seeded
4 pickled sweet cherry peppers, seeded
Smoked sea salt and seaweed salt, or kosher salt, to taste
Freshly ground black pepper, to taste
½ lb. dry-aged beef fat, trimmed
1 (24-oz.) bone-in prime dry-aged rib-eye steak
1. Simmer canola oil and garlic in a 1-qt. saucepan over medium heat until garlic is tender, 4-6 minutes. Strain, discarding oil, and purée garlic in a food processor until smooth. Add olive oil, parsley, oregano, fish sauce, peppers, salts, and pepper; pulse into a thick sauce.
2. Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side (see How to Cook on a Grill). Grill beef fat, flipping once, until slightly charred, 2-3 minutes; transfer to a 10″ ovenproof skillet and place on grill. Cook until fat is melted, 20-30 minutes.
3. Season steak with salts and pepper; grill, flipping once, until browned, 6-8 minutes. Using a brush, baste steak with rendered fat; continue to grill, flipping and basting as needed, until slightly charred and cooked to desired doneness, 6-8 minutes for medium rare or until an instant-read thermometer reads 125°. Rest steak 5 minutes; serve with sauce.
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