Wagyu beef

Wagyu is so marbled that the fat melts into the meat, rich, sweet and savoury, and a small piece carries more fat than a large steak. The wine needs high acidity and firm tannin to cut through it, but not the heavy oak or ripe sweetness that would add yet more richness. Whether seared and sliced with soy or grilled as a steak, freshness matters more than power.