Bacon and Eggs, Fish and Chips, Red Wine and Steak. When you think of match winning combinations, Red Wine and Steak are competing at the top. One bottle to consider for your next steak night is a 2014 Enrico T Malbec. So, tuck in to this post as we share with you the fascinating story behind the bottle as well as a seriously tasty Gaucho Steak & Chimichurri Salsa recipe to pair with the wine. At Club Vino, we’re passionate about the story behind each bottle. So, let’s start by sharing the story behind this one.
Tittarelli Wine – 100 years of Tradition
Enrico Tittarelli was born in 1882 in Marcas, Italy. In 1900 he decided to try find his fortune, half way across the world arriving in Buenos Aires, Argentina. Tittarelli was packed only with a suitcase when he sailed across the Ocean over 100 years ago.
By 1909 Tittarelli had moved to the Mendoza area, fallen in love, got married and had 7 children – not bad for a few years work. Tittarelli married a lady called Teresa Bombarde, their children’s names are all remembrances of a feeling of rootlessness: Pacífico, Américo, José, Mario, Arturo, Italia and Colombia. 6 years later in 1915, Tittarelli had bought 3 hectares of land in Campamentos, Rivadavia, where he grew vines. Shortly after this, he started buying more land and began planting olive trees. After discovering the potential of his surroundings, the high altitude, the wide thermal amplitude and the hot days with cool nights. Tittarelli decided to start producing wine. The perfect conditions, paired with Tittarelli’s desire to bring a taste of home to Argentina sparked his decision to branch out.
Nowa-days, the company combines tradition and technology to create wines with unbeatable characteristics. A high-trained professional team of technicians and workers continue with a legacy of three generations, working to make Tittarelli an amazing company.
Gaucho Steak & Chimichurri Salsa Recipe
This Malbec is very Tannic, creating friction in your mouth and therefore drying the palette. Because of these properties, this new-world wine cries out for a succulent streak. With the Juiciness of the steak helping to really balance out the tannic of the wine. This seared steak recipe paired with a drop of Malbec is guaranteed to leave you wanting more. As an added bonus, this dish is both dairy and gluten free.
- 21 day matured rump steak 225g x 4
- 1 cloves of extra chunky garlic
- 2 sweet potatoes (250g each)
- 1 bunch of spring onions
- 2 fresh green chillies
- 300g cherry tomatoes
- ½ a bunch of flat-leaf parsley
- extra virgin olive oil
- red wine vinegar
- Place the steak and the unpeeled garlic cloves to a non-stick frying pan on a medium-low heat, turning every minute.
- Peel your sweet potatoes, chopping in to 2 inch chunks.
- Place your sweet potato chunks in boiling water for around 10 minutes, wait until tender, drain, season and set aside somewhere warm.
- Trim your spring onions, halve and deseed the chillies, lightly browning them off in the steak fat.
- Remove the now slightly browned spring onions and crispy fat bits to a dish.
- Pop the rest of the spring onions and chillies in a blender, squeezing in the soft garlic paste.
- Chop the tomatoes, add to the blender, along with the parsley and ½ a tablespoon of extra virgin olive oil & red wine vinegar.
- Blitz until smooth, and season to perfection.
- Turn the heat under the steak to high.
- Cut off the sinew, season the steak with sea salt and lots of black pepper, then cook to your liking, turning every minute.
- Let the steak rest for 1 minute on top of the spring onions, then slice.
- Spoon 2 tablespoons of sauce on to each plate and place the steak on top with any resting juices.
- Serve with chimichurri salsa, sweet potato, spring onions and crispy bits.
- Pour yourself a glass of 2014 Enrico T Malbec and enjoy!
If you fancy exploring our fine range of wines, ready to pair with your next steak, then please check out our bundles here.