That was a feast for me! Last week I tasted Wagyu beef again… so tender, so tasty.
The secret? Doctor sends beef to the physiotherapist for a firm massage, beer and listening to classical music.
Relaxed cattle as a result; but what do we drink with this divine flesh?
The classical music takes me to the vineyards of De Morgenzon (Stellenbosch).
Classical music does indeed sound from the boxes hanging in various places to give the grapes "rest".
Appropriate is the wine “Concerto”, a red Rhône blend made from hand-picked shiraz, mourvèdre and viognier grapes.
The yield is very low at 30 hl/ha. After fermentation, the wine matures for about 11 months in small (one third new) oak casks of mainly French origin.
Full, rich, deeply colored red wine with jammy red fruit, spices and cocoa notes in the aroma. Powerful, but balanced in taste with ripe, soft tannins and an aromatic aftertaste. Wagyu & Concerto: top notch. Doctor thank you.
https://www.josbeeres.nl/wijn/
Author: Mr. W. Snaak / www.josbeeres.nl
