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.
When it comes to Wagyu, the level of marbling of a brand and cut will likely determine which type of wine is the best match. The leanness of the top round or outside round from a shorthorn Wagyu is best washed down with a full-bodied red so the tannin can help soften the meat and release flavor. On the other hand, when presented with an A5 Matsuzaka rib cap, you want a wine that has enough structure to “stand up” to the excessive amount of marbling, yet does not interfere with the intricate flavor and silky texture. A chardonnay or even a sparkling Rosé would do a fabulous job.
The chart below is Wagyu Sommelier’s “quick and dirty” cheat sheet on how to pair wine with Wagyu.
The perfect paring will also depends on how and where the Wagyu was raised, as well as how the dish is served.