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.
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!