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  • Writer's pictureLeo Grebot

Let's talk today about Kobe wines because not everything is meat.

Updated: Mar 23

Japanese wines have been causing a great sensation among the most demanding palates in the West. But what happens when we combine this delicacy with one of the most famous and expensive meats in the world? We are talking, of course, about Kobe beef, which comes from the Tajima-gyu breed of cattle found in the Japanese prefecture of Hyōgo, with Kobe as the capital. Below, we will cover in detail the characteristics of Kobe wines, their pairings with Kobe beef and, finally, some tips on the labels you should look for.


Kobe is a city that has masterfully fused its ancient tradition with Western influence, resulting in a vibrant wine scene that brings together the best of both worlds. Although the region's wineries are not as old as those in Europe, they have managed to create wines of great quality and distinctive character.


One of the factors that contributes to the uniqueness of Kobe wines is the diversity of grapes that are grown. There are around 150 types of grapes used to create the region's wines, each with its character and flavor. Some of the most popular varieties include Tempranillo, Sauvignon Blanc and Malbec, which are recognizable for their aromatic characteristics and well-defined flavors.


Kobe wines are produced primarily at the Kobe Winery, where a variety of wines are made using winemaking techniques learned in France almost two centuries ago. Thanks to the variations in climate and soil in the region, different types of grapes can be grown, resulting in wines of various styles and flavors. The most common European strains are Cabernet Sauvignon, Merlot, Chardonnay and Riesling, and as we have learned before, also Tempranillo, Sauvignon Blanc and Malbec, but you can also find native varieties such as Koshu, whose grape produces light and refreshing white wines, very appreciated in Japanese gastronomy.


When talking about pairings, harmony between wine and Kobe beef is essential. As we have already discovered on the blog, Kobe beef is famous for its softness, tender texture and excellent marbling, characteristics that give it unmatched juiciness and flavor. Since Kobe beef is rich in fat and full-bodied it pairs perfectly with vibrant, acidic wines. For a grilled cut of Kobe, a Kobe Cabernet Sauvignon, with its tannic structure and red fruit notes, would be an ideal accompaniment. For more delicate preparations, a white wine such as Chardonnay could highlight the buttery texture of the meat.


Kobe wine labels are usually minimalist and elegant, highlighting the name of the winery, the grape variety and the year of harvest, including visual and graphic elements that seek to convey the essence and personality of the wine and the producing winery. From beautiful landscapes to artistic details, labels can be as diverse and unique as the wines they represent.


When selecting a Kobe wine, it is crucial to verify its authenticity. Similar to Kobe beef, only wines produced in the Kobe region can carry that name. Look for denomination stamps.


Probably and in my personal opinion one of the best wineries in Kobe Winery (Agricultural Park) https://kobewinery.or.jp/


And for today nothing more! KANPAI!乾杯!

"Ameagari no" series limited
"Ameagari no" series limited

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