Bruna Grimaldi Barolo Camilla 2016 Barolo DOCG & venison

The king of Langa wines par excellence. Barolo Camilla by Bruna Grimaldi is a robust Piedmontese red wine, structured, with intense aromas, persistent flavor and garnet color with shades of orange. The Camilla cru is located in Grinzane Cavour, has a south/south-west exposure, located on 220-250 meters above sea level. The aging takes place for 24/30 months in large barrels This Barolo is perfect paired with braised meats, roasts, game, tasty cheeses and chocolate. Serve at 18°C

93+ Parker & 95 Wine Enthusiast

Camilla is their classic Barolo. It is made from grapes from different vineyards, whose soils are similar in age and composition. This wine stands for the harmony and balance of a traditional Barolo. This one is appreciated in the young wine by those who love the energy of Barolo, but achieve its best expression after a few years in the bottle.

Serving suggestions: Suitable for full-bodied dishes such as main courses with meat, venison, stews and ripe cheese.

Tasting note

Monday the 13th was a good day for this wine. I gave this wine a solid hour to decant before the first sip. The aroma is rich and floral with notes of spices. On the palate, the wine is mild with fine tannins well balanced with the typical Barolo structure. 

Whether you're a chef or an avid foodie, the venison is a culinary challenge for the strong-hearted. We are talking about a huge cut of meat in which to invest for a great experience to be enjoyed in various ways. To make sure you live off this wonderful meat without worrying about performance. It will be a fantastic experience!

The Tomahawk is a gigantic and seductive steak for the "fierce" carnivores. When we talk about Tomahawk, we know that it is a table weapon against vegetarians. In addition to climbing to rock star status in the beef world, the tomahawk is a rib with the rib bone left intact that is obtained from the front of the beef loin. We remember out of curiosity that the name Tomahawk derives from the axe to be thrown that the Aborigines and the Native Americans used for its slender shape of the long bone that resembles it. It is perhaps those 30 cm of bone that is left intact that impress.

We always start with these preparation steps regardless of the technique you choose. If the tomahawk is frozen, it should be thawed well in the fridge for a couple of days. Remove it from the package, dry it completely with kitchen paper and let it rest at room temperature. Season, season and season. Freely season each side of the rib with a veil of extra virgin olive oil, salt, pepper, aromatic herbs to taste just before cooking.

Using a barbecue is a great way to bake your Tomahawk if you have little space in the oven or can cook outdoors. Preheat the barbecue to high temperature around 250 ° C and seal with a scald all sides of the meat including each edge. Then lower the temperature up to 160 ° C close the lid and cook for about 15-20 minutes in indirect cooking. We always check the internal temperature with a precise thermometer.

See below the reference guide to know when to remove it from the grid. We let the meat rest in a warm environment covering it with aluminum foil for 10-15 minutes. The service is the completion of the showmanship of this meat, so have fun in this too. Bring it to the table on a nice cutting board and holding it by the bone slice it against vein trimming the bone. Season the bites with salt and pepper serving it with chimichurri sauce, mustard or the more traditional Bernese with roasted or fried homemade potatoes. For the red wine to accompany choose what you like best, it will certainly give you even more satisfaction between one bite and another. I wish you to try this experience that will give you a great satisfaction!

Let us now dwell on the description of an ancient recipe with French terms: the hare in civet, that is stew, typical of the Langhe, in Piedmont. Here are the ingredients: a chopped hare, 1 onion, 2 carrots, 1 celery stalk, 4 bay leaves, 3 cloves of garlic, 1 sprig of parsley, 4 juniper berries, 6 cloves, 1 cinnamon stick, 2 l of red wine, 30 g of butter, 2 tablespoons of flour, salt, pepper and oil to taste.

For preparation, take a well-matured and clean hare. Cut it into pieces, rinse them under running water and put them in a large container. Pour the red wine, with the vegetables cleaned and cut into small pieces, the aromatic herbs, spices, salt and pepper. Cover and marinate in the fridge for 24 hours. After a whole day, drain the pieces of hare and dry them, spreading them in a sheet of absorbent paper. Then brown them in a pan with butter and 2 tablespoons of oil and sprinkle with flour. Add the vegetables of the marinade, salt, pepper and cook over low heat for 2 hours, occasionally wetting with the wine, always marinated.