So I'm finally at the end of another trip for work and heading back to BC to spend some time with my sweetie soon.
Usually I always bring a gift. I guess meat has been the gift of choice this summer as I brought back an assortment of yak meat from a previous trip.
Now the plan is to connect with an importer in Vancouver and try to score some Wagyu on my way back (ideally two varieties for fun - Japanese for sure and maybe American or Australian). We did have a wagyu dinner (billed as such, anyway) at a steakhouse in Vegas a few years ago - he loved it. So I'm trying to recreate something equally special at home. Reading that last statement on screen gives me a bit of a foreboding feeling...the steakhouse in Vegas was really excellent. (But hey, this is a meal that I'd be making with my own little hands so I figure that has to be worth something, lol!)
I know this type of meat a different wine pairing than a normal steak. And, to match the calibur of the food I would prefer to pick out a bottle that's mid-high range. Actually two more reasonably priced bottles would be ideal. I think Cab, Tempranillo, and a Bordeaux (that is ready to drink now) would all be candidates. As always, I'll be shopping in Canada which means my choices will be limited compared to what most of you have access to. On the other hand, I'll have access to most major wine stores in Calgary and Vancouver this time around.
If anyone happens to read this and have some advice on the pairing(s) (or preparation/accompaniments for that matter) - I'd love to hear it!
Pairing for different cuts of beef (wagyu)?
- Reply by gregt, Sep 24, 2013.
All depends on what you do to the beef. Personally, I'd use salt and pepper and some seasoning and grill it, just keeping it simple. If you do that, any of the wines you mentioned will be good. In US steakhouses for some reason they always accompany those steaks with creamed spinach, which looks very much like baby vomit and always leaves me scratching my head wondering WTF? Seems like braised spinach or raw spinach or a vinaigrette would be better. I'm biased, but I'd do roasted veggies and braised mushrooms and a good wine from Ribera del Duero and be done with it, but that's just me.
- Reply by JonDerry, Sep 24, 2013.
My default after all these years is Syrah for steak. It's so easy, and always seems to deliver. There are other good options, like domestic Cabernet or Bordeaux. Tempranillo from Spain, as GregT suggests. Maybe some Zin as well.
The fattier the steak, the more I'd suggest Syrah.
For chicken and other game/fowl, that's a different story. More elegant reds from Cabernet to Pinot/Burgundy can make a case.
- Reply by Terence Pang, Sep 24, 2013.
Slow cooked Wagyu rump cap washes down well with Sicilian reds.
- Reply by Richard Foxall, Sep 26, 2013.
Really nice to see GregT's comments. We've missed you here. Ditto on the creamed spinach.
All the suggestions so far have been great. This weekend, I am going away and we'll grill some lovely beef and have it with Syrah. Unless I change my mind and drink that '90 Spottswoode (with a backup bottle because that's old for Cali and CT suggests its best days are behind it). But I also love a good Petite Sirah and then there's Gran Reservas from Rioja and some folks even think beef and wines from Burgundy are the thing. I do agree that a wine with good tannins, like a cool climate Syrah, is better at cutting through fattier or richer cuts; a really good lambchop with the attendant fat practically screams for one of those Petite Sirahs with puckering tannins.
I bet that, in Canada, an less expensive Bordeaux from a really top vintage like '05, if you can find it, is going to be a better value play than California wines because the importers in the Commonwealth Countries have long controlled a good deal of the Bord flowing around the world. But I've never bought wine in Canada that I can recall, so I'm just guessing. But looking at GregT's link, they outnumber the Cali cabs by a factor of 4.5 to 1. And there's also the Australian play--either Shiraz or Cab.