Japanese Beef

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Works with Japanese Beef · Japanese Kobe Beef · Japanese Wagyu Beef +1 more Japanese Beef · Japanese Kobe Beef · Japanese Wagyu Beef · Japanese Pan Noodles With Spicy Beef

Red · Light · Dry

Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.

Works with Japanese Beef · Japanese Kobe Beef · Japanese Wagyu Beef +1 more Japanese Beef · Japanese Kobe Beef · Japanese Wagyu Beef · Japanese Pan Noodles With Spicy Beef

White · Light · Off-dry

Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.

Works with Japanese Beef · Japanese Kobe Beef · Japanese Wagyu Beef +1 more Japanese Beef · Japanese Kobe Beef · Japanese Wagyu Beef · Japanese Pan Noodles With Spicy Beef

White · Light · Dry

Citrus, cut grass, and a wire of acid. Marlborough makes it loudest; Sancerre makes it most refined. Either way, it cuts cleanly through goat cheese, herbs, and anything with shellfish.

Works with Japanese Beef · Japanese Kobe Beef · Japanese Wagyu Beef +1 more Japanese Beef · Japanese Kobe Beef · Japanese Wagyu Beef · Japanese Pan Noodles With Spicy Beef

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Japanese Beef · Japanese Kobe Beef · Japanese Pan Noodles With Spicy Beef

White · Medium · Dry

The most-planted white grape and the most chameleon-like. Crisp and steely from Chablis; rich, oaky, and tropical from California. Read the label, then match the style to the dish.

A wine outside our reference catalogue — likely a single-producer or single-vineyard bottling. Open with a small pour to assess body and sweetness, then pair to match its weight.