Dry-Aged beef is a culinary excellence offered by only the best steakhouses and select restaurants, but at Eataly, anyone can buy these tender cuts at our meat counter. Eataly butchers dry-age large cuts of beef, in-store, for up to 30 days. Dry-aging is the process of resting large cuts of meat in a controlled, open-air environment for an extended period. This allows for enzymes in the meat to break down the proteins, lose 20 percent of water weight, and thus concentrate the flavors.
This class will help you understand the taste profiles of different aged beef, and Eataly’s sommeliers are thrilled to match the bold flavors with the King and Queen of Italian wines - Barolo and Barbaresco. Produced from the Nebbiolo grape, these wines offer robust tannins and high acidity, which is a perfect match for a nice juicy steak. Join us in La Scuola as an in-house sommelier joins forces with one of our talented butchers to explain the complex and delicious flavors of full-bodied red wines paired with Eataly’s dry-aged beef. In this class, guests will:
- Discuss the common characteristics of Barolo and Barbaresco
- Taste four different Nebbiolo-based wines paired with samples of beef
- Learn about the dry-aging process from an Eataly butcher
- Ask questions and increase your knowledge about pairing wine and meat
- Take home tasting notes