53rd anniversary, I'm trying my luck grilling WAGYU STEAK. My 1st time. I also want to know what type of wine to serve.
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What cut of steak are you cooking? There is some consideration in them there internets for different wines for different cuts of steak, but honestly, no matter the cut of beef steak, I almost always pair with a Napa Cab. That said, I have also paired ribeye, prime rib, and NY Strips with a nice Malbec and even a Pinot with less fatty cuts. I guess my advice would be a red wine that you really like. It will stand up to a rich fatty wagyu steak and will enhance your enjoyment of the meal if it is something you are familiar with and already enjoy.
More importantly than any of this though, happy anniversary and congrats on 53 years!!!! Absolutely amazing! -
Happy anniversary. 53 years is quite an accomplishment.
Now, on to the wine issue. You need to answer two questions first. What kind of wine do y’all like? And how much do you want to spend? I would probably go with a Cabernet Sauvignon from Napa. The best Napa Cab I’ve ever had the pleasure of drinking was this one from Cakebread Cellars. I’m no wine expert, but this stuff was friggin’ delicious. It went great with our prime NY strip. But it was 3 to 4 times more than we normally spend when indulging in a good to us wine.
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Good advice thus far. A big, bold red is what I would choose for the super rich beef-a-palooza that wagyu provides. Cabs are the classic choice, but if you're not big on tannins, a good zinfandel is another choice to consider. My lovely bride is in this category. Paso Robles zins are our faves, in many ways they're basically a cab without the tannins (yeah I know I'm oversimplifying).
Congratulations on 53 years!! That is something special indeed. May you have many more
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Congratulations on your 53rd wedding anniversary. The early 70’s were good years for vintage marriages.Comment
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Happy anniversary!Comment
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I would highly recommend a Napa Cab. Far Niente, Nickel & Nickel, Frog's Leap, Grigch Hills, Chateau Montelena, Cakebread....all would go well with a highly marbled Wagyu (or any other steak for that matter).
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Purc Nickel & Nickel was founded under the Far Niente label by Gil Nickel who resurrected the winery. Nickel & Nickel is sold under the Far Niente "umbrella". Fascinating history: https://farniente.com/our-history#1880
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I’m not even in the same league as the folks here that know their wines. I started with Boons Farm and worked my way up just a little. This is my opinion. I like a good Merlot. Merlot is smooth and not as bold as cab and tends to not take flavors away from the steak. Either way congratulations on 53 years! Y’all have my deepest respect and best wishes for many more years.Comment
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Happy Anniversary! 53 years, wow!!Comment
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Happy anniversary !!!!!! A big bold red of your choice. Head down to your liquor store for an assist. Open it up for a while before serving, let that baby breathe. If you have a decanter use it.Comment
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Congrats on the anniversary. 53 years strong. We celebrate our 33rd anniversary tomorrow.
Since Waygu is so rich and fatty, I would think a lighter red wine. Beaujolais or a Pinot Noir. You want something to compliment and bring out the food, not fight against it. Other than being an old bartender, I really know nothing about wine.
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Happy anniversary to you too!. It's just a blink of an eye and it's 50 years. I was raised in West Covina. And a wildland (forest firefighter in my day. Fought fires in Pasadena. In my 45 years involved in wildland fires, I've never seen anything like the current situation. Fought many fires under the Santa Ana winds. Under though conditions, I felt more like a news paper reporter. I used to say, throw the fire, a couple aspirins and call me in the morning.
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Happy anniversary!
First and foremost, I suggest drinking whatever wine you and yours already enjoy. I honestly think you shouldn't try to pair wine with food unless you know you like the wine in question. Therefore, whatever wine you know you like will go with your meal. If that makes sense. This advice was given to me by someone who worked in the wine industry, and it makes more sense than the snobs who try to pair every little thing with every other little thing and make it complicated.
Me personally, I think the bigger and bolder the red the better with a steak, but that's me. One that has good acidity might be good with such a fattier piece of Wagyu beef. Wagyu, if you've never had it before, tastes like eating the fatty side of a steak in every bite. Depending on the grade of Wagyu it can be more fat than meat, by far. You want to wine that can hold up there and cut the fattiness.Comment
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I'm not a wine drinker. Have no background, that's the reason for my question. -
josepmille In that case, I would opt for something more “approachable” like a Malbec or perhaps a pinot noir… Cabs are great but they can also have enough tannins to knock your socks off. (I prefer to lay my cabs down for quite some time to give them a chance to mellow.) Zinfandels are usually great as well…but some can have quite a lot of “peppery” notes. Great with grilled meats, but might be a bit much depending on the winery and your particular tastes.
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captainlee makes a great point - if you go to a good store, even a Total Wine, one of the staff should be able to help you pick something out, just tell 'em what your occasion is and that you want something special and have X amount to spend on it. I've had some great experiences doing that - and yeah I'm profiling, but if the person is of a certain age rather than some young whippersnapper, I gain confidence in their recommendations
And I highly recommend spending five or ten bucks on an aerating spigot. You uncork, put the spigot in, and pour immediately, and it thoroughly aerates the wine as it's poured. It takes a LONG time for a wine to breathe if just opened and let to stand, simply because it has only the small top surface in the neck of the bottle over which to exchange with the air. Especially for a fine wine, that aeration is really important, and these spigots are every bit as good as doing a full decant IMO, in fact I actually prefer it.
Please do give us an after-action report! I'm sure we all hope you have the most splendid time
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