One of La Barrique Wine Bar’s main dishes is tartare.
It is a dish of French origin made from the freshest raw meat and it has been reinvented over time in many different ways. Find out Marco’s tartare recipe with us and the wines we have chosen for the pairing .
Tartare is finely minced with a knife using a technique called battuta. Once minced, it is then seasoned with oil, lemon juice, and a sauce made with mustard and Worcestershire sauce.
Just like every other dish, tartare is open to many interpretations; some like it with a few drops of Tabasco sauce as well, others love a generous sprinkle of chutney on top of it. Many recipes call for chopped anchovies and Cognac as an accompaniment as well.
According to legend, the idea of eating minced, raw meat derives from the Tatars, a Central Asian tribe of warriors who would carry pieces of meat on horseback and then mince them.
The key in choosing the right wine resides in respecting the delicacy of the meat, and at the same time enhancing its flavor. Raw meat has a very characteristic taste with its acidulous notes, which are more or less pronounced depending on the seasoning used for marinating and the preparation.
We suggest two red wines BOLGHERI DOC ASKA 2017 BANFI or a BARBERA D’ASTI DOCG LA LUNA E I FALO’ 2016 VITE COLTE.