As a surprise birthday treat, my son is making dinner for the three of us tonight. He tells me that he has three kinds of steak on the menu - wagyu ribeye, filet mignon, and NY strip. I’ll leave the cooking to him, but I’d like to open a couple of nice bottles. Any general suggestions for these steaks? Thanks.
Glad to see you’re among the living. Somewhere I need to repost the photo of us together with the purple teeth.
You need three wines.
Mature Bordeaux for the Filet, merlot dominated blend. You’re looking smooth, resolved tannins no hard edges as the filet is very lean.
The strip calls for Cabernet Sauvignon dominated Blend, If you have one with a good proportion of Cab Franc that would be ideal.
The Wagyu calls for something New World with good acid in a lighter body, if you have some good Cali Pinot I’d go there. Otherwise something not as rich as a CaliCab with firm tannins.
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Aged Burgundy is the best pairing for wagyu, imo.
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Aged Burg will drink well with all 3.
OP could open something from the 80s or 90s from DRC or Leroy and be pleased.
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I’ll have a look in my cellar. . .
Actually, the advice window is closed, and the die has been cast. Thanks for the suggestions, but my cellar is lacking and especially so in the representation of well aged wines. I opened, decanted, and am now aerating these two
2013 Chappelet Cabernet Sauvignon Signature
2010 Barolo Reverdito
Cheers!
I’ll second the barolo recommendation. I did a snake river farms wagyu ribeye and filet mignon last summer with a 25 yr old barolo. It was a great match.