Last summer my friend Tom Waldeck took me up to a picturesque pasture to see his small herd of 35 Wagyu cattle. Raised on a dairy farm, he wanted to get back to his roots. So in his retirement he started the only herd in Colorado of pure Wagyu, the breed that makes the famous Kobe beef in Japan. I arranged with Tom, Montagna at the Little Nell sommelier Jonathan Pullis, my wife and a couple of wine-loving friends to join me in a feast of wine and Wagyu pairing.
Last Saturday we all sat down to five wines: my Willamette Valley Pinot Noir, Washington Merlot and Aussie Shiraz, Pullis’ Châteauneuf-du-Pape and Barbaresco.
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