Wagyu

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 Wagyu · Wagyu Steak · Duck And Wagyu +2 more Wagyu · Wagyu Steak · Duck And Wagyu · Wagyu Beef Steak · Flame Grilled Wagyu Rump Mb9 With Ponzu Sauce

Red · Full · Dry

Argentina's signature grape: deep purple, plummy, and remarkably smooth for its weight. Soft tannins and a touch of cocoa make it the dinner-party Cabernet alternative — and far easier on the wallet.

Works with Wagyu · Wagyu Steak · Duck And Wagyu +2 more Wagyu · Wagyu Steak · Duck And Wagyu · Wagyu Beef Steak · Flame Grilled Wagyu Rump Mb9 With Ponzu Sauce

Red · Full · Dry

Shiraz's more reserved European cousin — Northern Rhône style, all violets, black olive, and white pepper. Less brawn, more poise; pairs as well with lamb as with peppered duck breast.

Works with Wagyu · Wagyu Steak · Wagyu Beef Steak +1 more Wagyu · Wagyu Steak · Wagyu Beef Steak · Flame Grilled Wagyu Rump Mb9 With Ponzu Sauce

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Wagyu · Wagyu Steak · Wagyu Beef Steak +1 more Wagyu · Wagyu Steak · Wagyu Beef Steak · Flame Grilled Wagyu Rump Mb9 With Ponzu Sauce

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 Duck And Wagyu · Japanese Wagyu Beef

Red · Medium · Dry

The classical claret style — Cabernet/Merlot-led blends from Bordeaux, black currant and cedar with serious structure. Cellar-worthy at any quality level.

Works with Wagyu Filet · Wagyu Ny Strip Steak

Red · Full · Dry

The classical red blend — Cabernet Sauvignon, Merlot, and friends — from southwest France. Black currant, cedar, tobacco; serious structure; rewards patience and decanting.

Red · Medium · Dry

Pinot Noir (red) or Chardonnay (white) from the world's most expensive dirt. Translucent, perfumed, ethereal at the top of the hierarchy; honest and pleasant lower down. Drink slowly, with reverence.

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.

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.

Northern Rhône Viognier at its grandest — apricot, honeysuckle, ginger, with a richness that surprises everyone. The wine to drink alongside soft cheese and a sunset.