Wine & Wagyu? Yes Please.

One of the greatest benefits of living in the age of the internet is the proliferation of online grocers, and the ability to have world-class, high-quality ingredients shipped from practically anywhere in the world right to your doorstep. Finding the right grocer, however—one aligned with your personal tastes and ethics—can take a bit of time. Today’s missive takes some of the busy work out for you, and we hope, carves out one of your newest favorite obsessions.

After discovering Crowd Cow, we wasted no time in forming a partnership with America’s farm-direct “marketplace for high quality, sustainable meat and seafood”—for obvious reasons. Wine and Wagyu? Yes, please. But beef is not all that this fantastic grocer offers. With the aim of creating “a meaningful connection between the farmer and the customer,” Crowd Cow only works with farms and farmers they know personally, because the company believes that families should know the source of the proteins making it to their dinner table. It’s a philosophy we stand behind, just like knowing the source of the world-class wines we offer each and every day.

From the sustainable beef, pork, chicken, and seafood you and your family will enjoy every day, to the exquisite Japanese and American Wagyu steaks that will make any special occasion memorable, Crowd Cow has the widest array of high-quality meat and seafood for your kitchen. And Wine Access members get $15 off their first order. 

We asked our wine team to tell us about their favorite Crowd Cow protein, how they like to prepare it, and most importantly—what wine from our Store they like to pair it with. We hope you’ll find inspiration in these suggestions and look forward to hearing about your favorite preparations and Wine Access pairings. 

Crowd Cow Pairing: Wild Alaskan Black Cod 

The Wine: 2016 Grgich Hills Estate Grown Chardonnay

One of my favorite preparations for Black Cod involves using miso to create a miso-glazed, pan-seared fish in sesame oil and a really beautiful pairing is this Grgich Hills Chardonnay from Napa Valley. The Black Cod has a silky mouthfeel and a sweetness to the flesh, which offers nice textural experience given the ripeness of the California Chardonnay grapes and the softened edges of the wine courtesy of lees contact and barrel aging. Umami flavors from the miso and the toasty notes from the sesame oil highlight the richness in the wine and marry harmoniously on the finish, and because the wine does not go through malolactic fermentation, it keeps the brightness that teases out the delicate flavors of the cod.

– Vanessa Conlin Master of Wine

Crowd Cow Pairing: Wild Atlantic Sea Scallops

The Wine: 2018 Benevolent Neglect Riesling Nelson Family Vineyards Mendocino

These sea scallops call for a fiery bit of Harissa spice, lime zest, and saké, pan-seared for a nice char, and served on a bed of arugula with sliced Kohlrabi, charred corn, and toasted almonds. The sweet and creamy profile of the scallops, embraced by the exotic spice with a kick and citrus component elevated by the bitter greens, means you need a versatile pairing with complexity and a kiss of sweetness just like this Mendocino Riesling. For an alternative pairing, I’ve made this dish a couple of times and tried it alongside the Takachiyo 59 Chapter 6 Miyamanishiki Nama Junmai Ginjo, Niigata which is lush, with a mineral tension and lingering spice that marries perfectly with that kiss of heat from the Harissa. 

– Eduardo Dingler

Crowd Cow Pairing: Wagyu Ribeye Steak

The Wine: NV Domaine Langlois-Chateau Cremant De Loire Brut

All this stunning cut of beef needs is to be generously salted with fleur de sel and seared in a red-hot skillet, sliced and served with generous pours of a nicely-chilled bottle of Crémant de Loire Brut. The intense savoriness of the steak merges perfectly with the creamy, baked brioche notes of the Crémant. Meanwhile, the bright acid and bone-dry balance of the Langlois cuts through the high degree of marbleization in the meat, adding layers of texture that refresh the palate as the steak seems to literally melt in your mouth. The fleur de sel pulls it all together harmoniously, enhancing the vibrancy of the complex citrus and mineral tension in this sparkler as well as the meatiness of the Ribeye. While many would instinctively reach for a red with such a rich cut of meat, try it, and you will understand why sparkling wine really does go with everything.

– Robert Emery 

Crowd Cow Pairing: Crowd Cow Hot Dogs

The Wine: 2017 Guigal La Doraine Condrieu

One of my favorite things to do as a cook is to take something that is an everyday afterthought and really take it to the next level. Crowd Cow’s Elk, Bison, Venison, and Wild boar hot dogs open a huge door to do just that! What I love about hot dogs is the range of condiments they lend themselves to—I usually like to make my own fennel relish in the summer, and I’ll even add grilled peaches, spiced up with top-shelf dijon mustard such as Edmund Fallot—it can smack of wonderfully aromatic wasabi notes! So, while you elevate your hot dog game, bring in one of the OG, category-defining wines of France—Guigal’s La Doraine Condrieu. This inimitable white has enough power and density, while still being sophisticated and floral. Add to that the wine’s oily, round, texture, and exotic spices, and it will make its presence known right alongside a bite of venison or elk dog… married with that fennel peach relish and spicy dijon…I know what I am doing this weekend!

– Sur Lucero, Master Sommelier 

Crowd Cow Pairing: Wild Caught Blue Mexican Shrimp 

The Wine: 2019 Spottswoode Sauvignon Blanc

Tossed on a sizzling hot grill and then right off and into a summer salad of tomatoes, red onion, grilled corn, bacon, and cilantro, all dressed in lime and olive oil—that’s how to do wild-caught blue Mexican shrimp! Generous pours of Spottswoode’s gorgeous Sauvignon Blanc complete this dish. The wine jumps out of the glass with aromas of grapefruit peel and fresh herb that highlight the citrus and cilantro in the salad. The ripe tropical fruits in the wine match the sweetness of the shrimp. The high-acid wine finishes with a hint of sea breeze, refreshing the palate and drawing you right back towards the food. 

– Laura Koffer