Chicken wings and beer. Caviar and champagne. Japchae and Sauvignon Blanc. Wait, what was that last one? Our resident wine expert, Paul Park, provides his recommendations for the perfect pairings of Korean dishes and their vino counterparts.
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The Dish: galbijim
The Deal: Rich and satisfying, like a cashmere blanket on a cool fall evening.
The Match: Sophisticated and delicate, the Merlot is the perfect wingman adding without overpowering.
Worth a Taste: Chateau LaGatte, LaButte, 2005 Merlot Bordeux Superieur, St. Andre De Cubzac, France.
The Dish: Korean fried chicken (KFC)
The Deal: Hot, spicy, sweet and salty.
The Match: An oaky Chardonnay will refresh the tongue and cools the lips so you can conquer your next chicken wing.
Worth a Taste: Imagery Estate Winery, 2007 White Burgundy, Glenn Elen, Calif.
The Dish: gun mandu
The Deal: Bites of greasy heaven.
The Match: The Marsanne’s sweet lemony flavor will balance out the grease.
Worth a Taste: Buttonwood Winery, 2008 Marsanne, Santa Ynez, Calif.
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The Dish: bibimbap
The Deal: A mélange of vegetables, mineral salt and umamai.
The Match: The woodsy tannins of the Cabernet Franc will cleanse the palate, its fruit will enhance the flavor.
Worth a Taste: CASS Winery, 2006 Cabernet Franc, Paso Robles, Calif.
The Dish: japchae
The Deal: Sesame-flavored glass noodles with sauteed veggies.
The Match: Crisp and fruity, the Sauvignon Blanc has just the right mix of acidity and sweetness.
Worth a Taste: Brancott, Reserve Marlborough Sauvignon Blanc 2008, New Zealand
The Dish: galbi
The Deal: Every carnivore’s dream.
The Match: The Cabernet Sauvignon, aka “king of wine,” is strong enough to hold its own against the king of BBQ.
Worth a Taste: L’Aventure Estate. Cabernet Sauvignon 2007, Paso Robles, Calif.
