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
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 marb led,but it's still beef.Good thing about knowing it's Wagyu is that no on e 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 w ith bistecca Fiorentina seem fine. Mature Corton, Chianti, Cal Cab. Look f orward 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
When we had this in Japan, it was with Sake, a very sturdy one with an overlay of rich cherries.
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