Bumping this thread for a few reasons:
-To note that an 07 Cathiard bourgogne was a fantastic pairing with kalbi tang last night - the earthiness in the burg really came out with the pairing.
-To point out this post on Dr. Vino re Korean food pairings: Korean feast: impossible food-wine pairing?!? - Dr Vino's wine blog Dr Vino's wine blog" onclick="window.open(this.href);return false;
I imagine you all will have quite a bit you could add to that discussion!
Pinot Noir + Umami = ![[thumbs-up.gif]](/uploads/db3686/original/2X/f/f84c5acc11486ee4baba6dee6cf61dbd133abb18.gif "[thumbs-up.gif]"){kind=small}
Thanks for the suggestions, Alan. Frankly I haven’t had a whole lot of experience with wine and Korean food. Often we make an effort to “go native” and thus end up with Soju, Sake, or beer. Clearly it’s a beefy cuisine and red wine should be appropriate, but then you are usually having a bite of kimchi either as the banchan or as part of the dish. At any rate it makes sense, pinot noir or Burgundy.
Ok folks, here’s a reason to revive this thread: 50% off BON CHON CHICKEN (eat-in only at NYC K-town location). Here’s my link (I get free chicken if 3 ppl buy, etc. You know the drill): https://livingsocial.com/deals/76286?ref=conf-jp&rpi=19583903
A Korean restaurant opened in Paso a few months ago. Not a huge selection, but what they have is pretty good.
Ah, nice Linda - what dishes do you like? Did you pair it with some Peachy Canyon, and what worked?
For years, my mistaken idea of Korean cuisine was limited to the grilled/bbq meats, bimbimbap, and the tofu-stew dishes. Then I found a random homestyle Korean restaurant in the area and had my first HaejangGook stew.
Anyone know of good places in the SF Bay Area to get good versions of this?