Play-with-Korea

Korean food for those who are new to it can be challenging. Yet despite the massive amounts of chili and kimchi, Korean food can be paired successfully with wine. Taking a bottle or two to your local Korean restaurant really enhances your meal and can be a lot of fun.

For Korean food think white wine. Bold tannic reds such as Bordeaux and fruity reds such as Australian Shiraz overwhelm most Korean dishes. The acidity and freshness of whites wines complements the textures, smoky and spicy flavors of Korean food. While some Korean dishes work well with red wines, white wines and rose tend to be the most versatile.

Every Korean meal is served with side dishes known as banchan, (반찬). Banchan are small portions of fermented vegetables and sauces, the most famous of which is kimchi. When pairing wine, it’s important to remember these flavors and textures too. A wine with structure and an acid backbone will do better. Wines with medium tannins are better than big tannic wines. Broad fruit through the mid palate will help manage the chili and all that kimchi. Avoid wines with a lot of oak.