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Thread: Wagyu beef pairing advice

  1. #1
    Mark Lipton Guest

    Default Wagyu beef pairing advice

    Some friends who own the local Thai restaurants have invited us over
    tomorrow for a dinner of Wagyu beef that will be cooked on a hot stone.
    I have offered to bring the wines, but I have never paired wine with
    Wagyu beef, let alone this preparation. I am thinking of older
    Sangiovese and mature Burgundy of the sturdier sort (specifically
    Corton). Any thoughts on these choices?

    Mark Lipton

  2. #2
    DaleW Guest

    Default Re: Wagyu beef pairing advice

    Any idea of cut? Our local HMart carries Wagyu in probably dozen different cuts (most common is probably sirloin cut into moderately thin strips for Ithink a kind of teppanyaki prep, which sounds like maybe your hot stone isa version of?). Obviously this sounds like some form of steak,
    In any case, I think you are on right track. Wagyu is typically better marbled,but it's still beef.Good thing about knowing it's Wagyu is that no one is likely to splurge on the beef and then drown it in a sauce or marinade.. So wines that you might serve with some nice Charolais in Burgundy, or with bistecca Fiorentina seem fine. Mature Corton, Chianti, Cal Cab. Look forward to notes (on beef and wine)

  3. #3
    Mark Lipton Guest

    Default Re: Wagyu beef pairing advice

    DaleW wrote:
    > Any idea of cut? Our local HMart carries Wagyu in probably dozen
    > different cuts (most common is probably sirloin cut into moderately
    > thin strips for I think a kind of teppanyaki prep, which sounds like
    > maybe your hot stone is a version of?). Obviously this sounds like
    > some form of steak, In any case, I think you are on right track.
    > Wagyu is typically better marbled,but it's still beef.Good thing
    > about knowing it's Wagyu is that no one is likely to splurge on the
    > beef and then drown it in a sauce or marinade. So wines that you
    > might serve with some nice Charolais in Burgundy, or with bistecca
    > Fiorentina seem fine. Mature Corton, Chianti, Cal Cab. Look forward
    > to notes (on beef and wine)


    Thanks, Dale. No idea about cut or saucing, but I expect that he'll get
    a top quality cut and keep the prep very simple. As it happens, you
    have both of the wines that I plan on bringing ('95 Montevertine and '89
    Faiveley Corton).

    Mark Lipton

  4. #4
    lleichtman Guest

    Default Re: Wagyu beef pairing advice

    On Saturday, June 29, 2013 4:46:28 PM UTC-6, Mark Lipton wrote:
    > Some friends who own the local Thai restaurants have invited us over
    >
    > tomorrow for a dinner of Wagyu beef that will be cooked on a hot stone.
    >
    > I have offered to bring the wines, but I have never paired wine with
    >
    > Wagyu beef, let alone this preparation. I am thinking of older
    >
    > Sangiovese and mature Burgundy of the sturdier sort (specifically
    >
    > Corton). Any thoughts on these choices?
    >
    >
    >
    > Mark Lipton


    When we had this in Japan, it was with Sake, a very sturdy one with an overlay of rich cherries.

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