Author: Wagyu Sommelier

The price fluctuation of Wagyu cuts creates an opportunity for chefs and restaurants to get their hands on reasonably priced authentic Wagyu if they are able to create menu items that take advantage of the discounted cuts depending on the season.

The traditional wisdom of serving full-bodied red wine with beef does not necessarily apply to Japanese Wagyu, because Japanese Wagyu tends to be highly marbled and have delicate flavors which can be overpowered by a heavy red.

It is a known fact that Japanese Wagyu meat has a significantly lower melting temperature than any other commonly consumed meat, but did you know about the correlation between Wagyu with an longer vintage and lower melting temperatures?

Join our Chief Sommelier in a Wagyu 101 & Tasting session online! Details coming soon.