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There is a wide variety of Korean food, and it is generally full of very intense flavors. This makes it tricky to find a wine that goes well with it. This article will attempt to put forward the best choices and teach you how to pair wines with Korean food.
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Food and Wine Pairings Information
Gary Vaynerchuk is a wine expert and hosts Wine Library TV. In this video he discusses wine and food pairings.
rebawray added a comment November 05, 2009 02:07 PM| ReportGreat article! I agree with your choices...too bad it's somewhat difficult to find those wines in Korea...not to mention nearly impossible to find them in the same place/at the same time that you're consuming the meal! Thanks for breaking it all down, though...very helpful!
kmcgrady added a comment November 05, 2009 02:40 PM| ReportThanks for your comment, I am glad you found the article useful. -
Introduction
Everybody has a different palette. That means that a wine one person likes, another may think is terrible. In this article, you will find wines that are generally accepted as going well with Korean food, but, remember that you may have a different opinion, so experiment! -
Kim Chi
Kim Chi is one of the most common banchan. There are many varieties of kim chi including baechu (Chinese cabbage), ggakdugi (cubed radish), pa-kimchi (scallions) and chonggak-kimchi (cucumber with a spicy seasoning). The style of kim chi varies by region and season. Kim chi is very aromatic, and as such wines with very intense flavors go well with it. A New World Sauvignon Blanc from South Australia or Librandi Gravello 2001 from Calabria, Italy both go well with kim chi. -
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Seafood
Korean cuisine often incorporates fish, shellfish, seaweed and other types of seafood. Fish is usually very fresh, or salty so it is important to find a wine that complements this. A Pinot Grigio goes nice with seafood. Blancs de blancs champagne is another good alternative. Crisp white wines tend to go well with seafood.
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