Wagyu beef is abundantly and delicately marbled with fat, which makes it melt like butter so beautifully on the tongue. It has a slightly sweetish, subtle flavour, which can be best accentuated by briefly searing or grilling the meat.

The picture shows wagyu beef and a glass of red wine.
© Austrian Wine/Blickwerk Fotografie

Pairs well with

  • Blaufränkisch – or cuvées based on it blended with a bit of Cabernet Sauvignon, Merlot or Syrah – with very fine-grained, ripe tannins, are worthy companions to the noble meat. 
  • A Pinot Noir or Sankt Laurent – its aromatic arc reaching from wild strawberries to the forest floor – also creates a worthy backdrop for a delicious and luxuriant wagyu steak. 
  • Important: for all wines, bottle age is the deciding factor!


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