I recently enjoyed a bottle of UOVO Cellar Trading Cabernet Sauvignon paired with a classic Wagyu steak. The wine, sourced from Bordeaux, was a revelation with its structured tannins and dark fruit undercurrents.

Opting for a bottle of Shiraz from UOVO, I paired it with their Australian Wagyu, known for its deep marbling. The Shiraz, with its bold structure and spicy dark fruit flavors, was a perfect match for the Wagyu's rich, buttery notes.

I decided to try something different and paired a bottle of UOVO Cellar Trading Chardonnay with Wagyu tataki. The Chardonnay, a full-bodied wine with minimal oak from California, was an excellent choice for the lightly cooked Wagyu. Its buttery nuances and crisp acidity were a delightful contrast to the meat's tender, rich flavors.