by lspeed | Jul 5, 2026 | WINES: UNCORKING THE MYSTERY
For as long as we humans have fermented grapes into wine, it has appeared wherever romance is expected. Candlelit dinners, first dates, anniversaries, proposals – someone almost always seems to pop a cork or reach for a wine list. Some of us tend to blame Hollywood for this enduring partnership, but science suggests there may be ever so slightly more to the story.
Now, before I start prescribing Cabernet instead of couples therapy here, it is worth pointing out that wine is not a miracle potion. It is, however, a remarkably effective social lubricant – pun entirely intended. It lowers defences, relaxes conversation, and occasionally convinces otherwise sensible adults that humming shmaltzy ballads in public is an excellent idea.
Researchers in Italy (where else) have found and proclaimed that small amounts of alcohol stimulate the hypothalamus, that wonderfully primitive part of our brain responsible for regulating hunger, body temperature, hormones – and sexual desire. It explains why one well-poured glass can leave people feeling simultaneously warmer, hungrier and more charming than they are.
The important phrase here is one well-poured glass, as beyond moderation, biology begins sending invoices. Confidence gives way to clumsiness, wit becomes lame repetition, and romance develops the aerodynamic grace of a suitcase with one defective wheel.
THEN THERE IS SMELL
Wine enthusiasts spend their lives discussing aromas of cherries, cedar, forest floor, vanilla and baking spices. As it turns out, these aren’t merely conversation starters designed to intimidate newcomers at tastings. Human attraction is deeply connected to our sense of smell.
More studies suggest that women may respond positively to earthy, musky, woody and cherry aromas. Men, on the other hand, appear more receptive to scents like vanilla, butter, caramel, citrus and gentle spices. Coincidentally and conveniently, many premium wines display exactly these aromatic characteristics. Suddenly that glass of a mature Amarone or a beautifully aged Champagne becomes the cause of a much busier social calendar than otherwise.
THE ROLE OF MEMORY
Our brains store scent more powerfully than almost any other sensation. A particular perfume can transport someone back twenty years, and wine behaves much the same way. If a memorable evening included an amazing Pouilly-Fumé or an elegant Pinot Noir, your brain may quietly connect those aromas with pleasure long after you’ve forgotten the playlist or the conversation. The nose keeps better records than the diary.
Scientists have also investigated naturally occurring compounds such as phenylethylamine, also known as the “love chemical”, which appears in tiny amounts in both wine and chocolate. While the concentrations are far too small to qualify as Cupid in liquid form, they certainly contribute to wine’s long-standing romantic reputation.
THE CONTEXT OF CHEMISTRY
A beautifully set table, soft lighting, a gently flickering scented candle, good food and uninterrupted conversation have rescued far more evenings than any grape variety ever has. Wine happens to be exceptionally good at joining the party without demanding centre stage, and that is wine’s greatest talent. It rarely creates romance from nothing, but it can help amplify what is already there. It slows the pace, encourages conversation and reminds us that life’s finest pleasures are usually experienced with all five senses switched firmly on.
So the next time someone describes a wine as seductive, they are not speaking entirely in metaphor. Just remember that the magic rarely lives inside the bottle alone. The real chemistry is usually sitting smiling across the table.
Image Credit: https://www.churrascophuket.com (AI Generated)
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Jun 28, 2026 | WINES: UNCORKING THE MYSTERY
My first brush with what are known as “New World wines” came during a trip to a convention in Australia in the early 1980s. I was travelling with several fellow wine enthusiasts, and that meant finding local wines became as important as attending the event itself.
Australia wasn’t yet the wine powerhouse we know today, so we approached these “Aussie Grogs” with curiosity and modest expectations. Some bottles were enjoyable, others less so. A few had a distinctly soapy character that made us wonder whether the winery had accidentally dropped in a splash of dishwashing liquid.
To be fair, despite our curiosity, we arrived with preconceived ideas. Back then, serious wine meant Europe — and more specifically France, with a side order of Italy. Bordeaux was Bordeaux, Burgundy was Burgundy, Amarone and Barolo were exactly that and nothing else, while the rest of the world was still trying to secure a seat at important tasting tables.
Enter the “Judgment of Paris”, held on 24 May 1976. Intended as a pleasant celebration of the United States Bicentennial, it became one of the biggest wine world shocks ever since somebody decided grapes were better fermented than eaten. Organised in Paris by British wine merchant Steven Spurrier and his American colleague Patricia Gallagher, the event brought together a panel of respected French wine experts for a blind tasting of top French wines against challengers from California.
Few expected much drama. France and Italy were widely regarded as the undisputed homes of the world’s finest wines. Even Spurrier himself, who made his living selling French wines, assumed the French entries would prevail comfortably. They did not. When the scores were revealed, Napa Valley wines had beaten notable French wines in both the Chardonnay and Cabernet Sauvignon categories. In addition to raising the collective French eyebrow, the result also landed in the wine trade like a champagne cork fired in a library.
But what it really did was open the door for New World wine regions around the globe. The decades that followed saw an explosion of confidence throughout the New World. Investment increased, oenological knowledge spread, and viticultural practices improved. Regions once viewed as curious outsiders began producing wines capable of standing alongside the world’s best. California rapidly capitalised on its success in Paris. Australia, meanwhile, went from the country that had served me those questionable glasses in the early 1980s to one producing internationally acclaimed Shiraz, Cabernet Sauvignon and Chardonnay.
New Zealand transformed Sauvignon Blanc into a global phenomenon, spreading its fame far beyond the iconic French labels of Sancerre and Pouilly-Fumé. Argentina found international recognition through Malbec, one of my personal favourites, while Chile and South Africa steadily earned their places on some of the world’s better wine lists. Even established Old World producers such as Spain, and particularly Portugal, benefited from the broader horizons of wine lovers, sommeliers and F&B professionals.
What I particularly like about the Judgement of Paris is that it wasn’t a victory of California over France, but a welcome triumph for wine lovers everywhere. France remains one of the world’s greatest wine-producing nations, but the event helped transform wine from an exclusive European club into a genuinely international conversation. It encouraged people to judge what was in the glass rather than where the label was printed.
And that can only be considered a very good thing indeed.
Image Credit: https://www.churrascophuket.com (AI Generated)
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Jun 14, 2026 | WINES: UNCORKING THE MYSTERY
A few weeks ago, a friend met me for dinner at our steakhouse Churrasco Phuket, carrying a bottle of red wine that looked like it was ‘liberated’ from behind the counter of a dingy frontier saloon. The label read Three Finger Jack Rum Barrel Aged Red Blend, inspired by a legendary outlaw of the same name. He supposedly was some rogue character wandering through California’s foothills during the Gold Rush era in pursuit of riches and trouble in equal measure. The bottle looked dark, dramatic and somewhere reminiscent of a container for barbecue sauce.
As its label stated, this wine was partially aged in former rum barrels. To me as a traditionalist old school wine loving boomer, the whole concept of having wines aged in spirit barrels sounds like one of those ideas developed during a late night marketing meeting. One of those that involved too much bourbon or other suspect substances, and not enough restraint.
But curiosity tends to win at steak dinners, so we opened it. The wine itself turned out to be drinkable, built around Merlot, Syrah, and a touch of Petite Sirah, which delivered fruit, spice and a distinct but mild sweetness from the rum barrel ageing. There were other hints of something slightly molasses-like, ending in a rich, warm and unapologetically modern finish.
Not particularly subtle or elegant, but undeniably interesting and different.
And that seems to be the entire point of spirit barrel aged wine. Traditional wine regions spent generations, centuries even, refining strict rules around barrels and ageing and an endless list of other things. Bordeaux did not dedicate 200 years to perfecting Cabernet merely so somebody in California could finish Merlot inside an ex rum cask and sell it with outlaw branding. Scotch tasted like scotch, rum lived in the Caribbean, and bourbon dwelled in Kentucky. End of story.
That is, until someone somewhere decided to roll red wine into used spirit barrels and discovered that consumers rather liked the strange hybrid that emerged. The category exploded particularly in the United States during the 2010s, where experimentation in wine tends to be viewed not as heresy but as healthy entrepreneurship.
One of the better known examples is Robert Mondavi Private Selection Rum Barrel Aged Merlot, which combines plush California fruit with dark rum barrel influence. It became one of the first widely distributed wines of this category, proving that spirit barrel ageing was not just a passing fad. Then came Bota Box Rum Barrel Red Blend, which demonstrated that the category had moved into the mainstream. Once boxed wine joined the movement, it was safe to say the experiment had officially and successfully escaped the laboratory.
Bourbon barrel ageing soon entered the scene, and became even more popular than rum finishes. Apothic released Inferno, aged in whiskey barrels for 60 days. Josh Cellars launched Bourbon Barrel Cabernet. 19 Crimes embraced the style enthusiastically with its California red blends and celebrity collaborations. Cooper & Thief practically built an entire business model around spirit finished wines, experimenting with bourbon, rye whiskey, and brandy.
Some producers went even further. There are now tequila barrel aged Sauvignon Blancs, rye barrel Zinfandels, Scotch finished Pinot Noirs, and port wine cask Cabernet blends floating around the market. Some work surprisingly well, but many taste like a cocktail searching for the meaning of its existence.
Not surprisingly, traditional sommeliers are and will remain deeply skeptical. Their criticism is not unfair or snob-based, because spirit barrel ageing can overwhelm varietal character and mask terroir expression under layers of sweetness, smoke and oak. Clearly, a delicate Pinot Noir will not emerge from a bourbon barrel with much of its dignity intact.
But these boozy wines are not trying to compete with first growth Bordeaux or fine Burgundy. They occupy a completely different cultural lane, being designed for curiosity, accessibility and flavour impact rather than quiet refinement. Commercially, the strategy has been effective because it attracts drinkers who may not normally buy wine at all. Bourbon lovers understand bourbon barrels, and rum drinkers understand finely differentiated sweetness.
The flavour profile becomes immediately approachable without requiring encyclopedic wine knowledge or the skillful faking of it. It also reflects a wider shift in modern drinking culture. Younger consumers happily move between wine, cocktails, craft beer and whisky, without much concern for traditional boundaries. The old tribal loyalties between beverage categories are falling, and that is why these weird new wines will continue to grow.
As for that bottle of Three Finger Jack at our steak dinner, I am certainly not converted, remaining loyal to classic full-on reds with long pedigrees and deeply serious labels. But I will admit that this particular outlaw bottle disappeared rather quickly that night.
Image Credit: https://www.churrascophuket.com (AI Generated)
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | May 17, 2026 | WINES: UNCORKING THE MYSTERY
We are a family-friendly, casual steakhouse, located in one of the world’s busiest tourist destinations. Our guests are holidaymakers from over 100 nationalities, looking for an affordable Wagyu steak and a bill that doesn’t require a second mortgage. We cater to exactly that guest profile, as we have since opening in January 2012. One thing we have always insisted on, however, is offering five-star service standards, including a professional tableside wine service.
This ritual did not begin as pretence or pomp, but as a safeguard. In earlier centuries, wine travelled long distances and changed hands often. It was not always handled with the best care, so the ritual served a serious purpose. The host would taste first to ensure the wine was sound and, in more paranoid settings, not poisoned. The label was presented to confirm the right bottle, avoiding awkward disputes later. The cork was inspected because it actually told you something useful about quality.
Somewhere along the way, the danger faded, but the ritual stayed. Like many things in hospitality, it picked up a layer of polish, then another, until it became a quiet performance that most guests recognise instantly. The bottle arrives with a sense of occasion. The label is shown, the cork is drawn with care, and a small pour is offered for approval. A swirl and sniff follow, then a thoughtful pause that suggests something meaningful is being processed. Whether that is the case is another question, but it is part of the charm.
For all its theatrical edges, the ritual does something useful. It slows the pace of the table, gives people a shared moment, and signals that the evening has properly begun. It creates a pocket of attention where everyone briefly focuses on the same thing, even if half the table is quietly hoping no one asks them to describe what they taste.
The role for restaurants like ours is not to abandon this ritual, but to handle it with a sense of proportion. When taken too seriously, it can feel like an unannounced exam, complete with invisible marking criteria. When handled lightly, it becomes an enjoyable pause, something that adds texture without demanding too much in return. A busy table of friends, deep in conversation, will not welcome a slow, reverent presentation. In that setting, a confident suggestion and a relaxed pour tend to fit the mood far better.
On the other hand, a quieter table marking a special occasion may welcome a bit more ceremony, as long as it feels natural rather than rehearsed. This is also where wine service occasionally trips over its own language. Descriptions like “hints of forest floor” or “a whisper of leather” can feel like inside jokes delivered without context. There is also the quiet reality that many guests participate in the ritual with a degree of polite improvisation. The nod of approval after the first sip is sometimes less about assessment and more about keeping things moving. No one wants to be the person who sends a perfectly good bottle back on the grounds that it tastes like wine.
Then there is the latest layer to all this: non-alcoholic wines. Their presence raises questions about the ritual itself. Wine service was never really about the alcohol, but about attention, inclusion, and a shared sense of occasion. Applying a lighter version of the same ritual to a non-alcoholic bottle quietly reinforces that everyone at the table is part of the same experience.
Which is at the heart of it all. Wine service works when it remembers where it came from and recognises what it has become, a practical check sitting somewhere between tradition and gentle performance. Glasses are raised, the moment unfolds, and, more often than not, it is remembered for exactly the right reasons.
And if someone at the table takes a thoughtful sniff before declaring the wine “very interesting”, it is probably best to smile and let that moment breathe too.
Image Credit: https://www.churrascophuket.com (AI Generated)
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Mar 29, 2026 | WINES: UNCORKING THE MYSTERY
Wine making has survived wars, revolutions, religions, phylloxera, cheap cardboard containers, and the invention of screw caps. It has been diluted with seawater by the Romans, fortified by the British, and smuggled into high school dorms since time immemorial. Yet perhaps the strangest recent twist in its long career is the growing interest in wine with the alcohol removed.
Yes, that is now a thing. At first glance, the concept sounds like the end of civilisation as we know it, or at the very least culinary subversion and cultural sabotage. Alcohol is not some decorative flourish in wine. It carries aromas, provides warmth, and gives the drink its familiar body. Removing it seems about as logical as serving espresso without the coffee.
Which explains why the early history of alcohol free wine was such a total disaster.
Early Experiments
The first commercial attempts appeared in the late twentieth century, when health conscious drinkers began asking whether wine could be enjoyed without the after buzz. Winemakers, always both eager and optimistic, produced bottles that were technically wine, but emotionally closer to grape juice with hopelessly misplaced ambition.
The problem was simple. Early dealcoholisation techniques involved heating the wine or aggressively filtering it. Unfortunately, the same processes that removed alcohol also removed most of the flavour. The resulting product had all the excitement of watered down compote.
Wine lovers were unimpressed, traditionalists regarded it as sacrilege, and non drinking restaurant guests reached for water or soft drinks instead. It seemed like the quiet end of a strange fad.
Technology To The Rescue
Things only began to improve once winemakers approached the problem with finesse rather than force. Instead of brutal heating, modern producers use vacuum distillation or reverse osmosis to remove alcohol at lower temperatures. In practical terms, the wine is made as usual. Only afterwards is the alcohol carefully extracted while the aromatic compounds are preserved.
The result is still not identical to conventional wine, but far closer to the real thing than the unfortunate early experiments. In short, zero alcohol wine stopped tasting like a laboratory accident and started tasting like something one might voluntarily order, perhaps even twice.
Why It Is a Thing Now
Technology explains the improvement in quality, but culture explains the surge in interest. A growing class of consumers now describes itself as “sober curious”. They are not opposed to alcohol, but are interested in drinking less of it. Wine, with all its ritual and social charm, remains appealing. The trick they are after is hedonism without the headache.
Health trends also play their part. Fewer calories, clearer mornings, and the ability to drive home without logistical complications or expensive negotiations with traffic police all have their appeal. Younger drinkers have accelerated the shift further. Millennials and Gen Z’s tend to drink less alcohol overall, but still enjoy the theatre of a glass of wine at dinner. Alcohol free wine allows them to keep the ceremony while avoiding the consequences. The result is a new market that traditional wineries can no longer ignore.
Five Producers Worth Watching
Several producers have emerged as credible pioneers.
Edenvale (Australia)
One of the earliest serious players, Edenvale has spent decades refining alcohol removal techniques and now offers a wide range of dealcoholised wines.
Leitz Eins Zwei Zero (Germany)
From a respected Rheingau estate, this Riesling based range has surprised critics with genuine varietal character.
Torres Natureo (Spain)
The influential Torres family entered the category early and helped lend credibility to alcohol free wines.
Freixenet Alcohol Free (Spain)
Best known for sparkling wines, Freixenet offers alcohol free bubbly that still manages to feel celebratory.
Noughty by Thomson & Scott (United Kingdom)
A modern, stylish brand focusing on organic vineyards and contemporary positioning.
What Next
We predict that zero alcohol wine is unlikely to dethrone the traditional article. The thousand year old bond between fermentation and pleasure remains too deeply rooted. But the category has matured. We haven’t done so yet, but selected restaurants, airlines and hotels increasingly offer alcohol free options that look and behave like proper wine rather than a spooky relative from the beverage crypt.
Wine has always been about conviviality, conversation, and the gentle loosening of social restraint. The newest twist suggests something rather modern. People still want the ritual of wine, even when they would prefer to keep their heads clear.
A curious idea, once dismissed, has become a contender.
Image Credit: https://churrascophuket.com (AI Generated)
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Jan 18, 2026 | WINES: UNCORKING THE MYSTERY
We live and work in Phuket / Thailand, where for the past 14 years we operate a highly successful Latino steakhouse. Our daily reality revolves around fire, beef, and smoke, not fish sauce, basil, and spicy chilli. Still, being in Thailand means that some guests occasionally ask for a few well known Thai dishes, so we keep a small selection on the menu to be accommodating.
This not being our core business, it’s where things become interesting. Pairing Thai food with wine is, without exaggeration, a sommelier’s nightmare. Thai cuisine refuses to behave – sweet, sour, salty, spicy, and herbal notes arrive simultaneously, often with added funk from fish sauce or shrimp paste. This complexity leaves very little room for error.
The classic steakhouse wine pairing instinct of matching weight with weight, or protein with tannin collapses immediately. As a result, most diners make the very sensible choice of opting for still water, or one of Thailand’s iconic beers such as Chang or Singha. Others take the more adventurous route of reaching for local “whiskies” like Saeng Som or Mekong, overlooking that these are closer to rum than to anything a Scottish or Kentucky distillery would recognise or condone.
Wine pairing, however, is not entirely off the table. It just demands restraint, humility (as we learned the hard way), and a willingness to abandon power in favour of balance. Used carefully, some combinations can work out because they calm the heat, mirror the complex aromatics, and respect acidity instead of trying to dominate it.
With these caveats in mind, some pairings could well look like this.
• Pad Thai (Sweet Sour Fried Noodles) – Chenin Blanc
Moderate sweetness and fresh acidity help tame tamarind, palm sugar, and lime without flattening the dish.
• Som Tum (Green Papaya Salad) – Moscato d’Asti
Low alcohol, gentle fizz, and fruit sweetness act as a natural counterweight to chilli and fish sauce.
• Tom Yum (Hot Sour Soup) – Sauvignon Blanc
Bright acidity and herbal notes echo lemongrass and kaffir lime, creating a measure of alignment rather than full on conflict.
• Larb (Spicy Minced Meat Salad) – Grenache
Juicy red fruit and low tannin suit minced meat, herbs, and citrus while keeping spice in check.
• Green Curry – Malbec
This only works when coconut richness outweighs heat, but softer Malbec styles can complement the dish well.
• Pad Krapow (Spicy Thai Basil Stir Fry) – Red Burgundy
Pinot Noir’s perfume and light structure handle basil and garlic far better than heavier reds ever could.
• Massaman Curry – Gewürztraminer
Aromatic intensity and gentle sweetness align with warm spices, peanuts, and slow cooked meat.
• Pad See Ew (Spicy Stir-Fried Noodles) – Primitivo or Zinfandel
Sweet soy and caramelised flavours benefit from ripe fruit and moderate alcohol.
• Mango Sticky Rice – Sauternes
When dessert meets dessert, honeyed richness mirrors coconut cream and ripe mango beautifully.
Speaking of Sauternes – a few years we decided to experiment a little too confidently. A beach, a diverse and spicy Thai meal, and a bottle of truly top shelf Sauternes sounded romantic and clever at the time. The result was a disaster, because the wine’s complexity was crushed, the food felt clumsy, and the pairing achieved the rare feat of making both taste worse. It taught us humility, and that while experience is the key, it also has its pitfalls.
Context matters too – chilli level, sugar balance, and kitchen style can shift a pairing from pleasant to painful in seconds. This is why Thai food remains one of the toughest challenges for wine professionals. The margin for error is narrow, and the punishment for getting it wrong is harsh and immediate.
In our setting as a Latino steakhouse, we therefore treat Thai dishes as guests, not hosts. When wine works, it is a pleasant surprise for guests and us alike. When it does not, beer and water are the intelligent ad respectable choices. Sometimes, the best pairing decision is knowing when wine should politely step aside and let the food speak for itself.
Image Credit: https://freepik.com
_ _ _
© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
