I’ve seen a few threads touching on this topic but not many really delving into the pairings.
Thoughts on pairings with american waygu (say, snake river NYS at ~8 BMS or so) versus Omi or Kobe A5 ribeye or strip?
I was thinking rioja (especially with some age) would pair well with either and nebbiolo might not be a bad choice either, especially with some bottle age. Any other thoughts? Cab obviously may work but I was thinking anything huge might overwhelm the subtle flavors.
So it’s American wagyu, which I think may be washugyu. It will not have nearly the same crazy amount of fat marbling as an A5. It’s has a relatively more beefy taste and texture. But still very tasty and delicious with the fatty components. With these, a mature or an aged Bordeaux/Nebbiolo/Tuscan/Rhone usually does it for me than bigger or robust whites.
We had an excellent 66 morey & Liger belair Volnay that Ryan Curry brought with an A5BMS10 Ribcap I cooked up a couple weeks ago. That paired wonderfully! The sweet fruit and bright acid. Helped cut the fat but had the fruit to still compliment it.
If you read the OP, it’s various cuts of both American waygu and Japanese A5. I think burgundy with a little age might work, as well as lighter bodied village burg.
I think I read the OP well and found that it was confusing then (could be the use of your preposition “versus” instead of, perhaps, using “with”), but somehow it looks like it you edited since. No big deal, just looking to help with a suggestion here.
In any case, you asked for pairing and I still stick with having those wines that I mentioned earlier to pair with the American cuts.
Yeah I suppose. My favorite beef I’ve had was the Ohmi/Omi teppanyaki cuts. Pretty fantastic. I have some nice ohmi/omi beef i’m going to slice and cook on the cast iron too.
While I haven’t had the opportunity to try enough Wagyu/wine combinations, I have given it much thought. First, Wagyu and similar meats are very high in fat. I would have never thought of a white wine with beef until I had a slightly citrus, medium to high acid Sauvignon Blanc and found the wine cleansed by palate of the fat making the the next bite of food or sip of different wine, fresh and clean. Interesting that I could have three or more glasses of wine, an S/B and the other reds to get interesting compliments, flavors and accents while trying them at different points to see the difference.