Marco  
Barrel Sampler
Posts: 2069
 | | 01-05-2007 06:05 AM |
| What would go well with Koren BBQ, Beef, Pork and Chicken?
My first thought was a Zinfandel or a "Pinotfandel", but how would that work with the side dishes that consist of many different kinds of pickled vegetables, some mild, some spicy? | | |
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MikeW
Fremont, CA
Grape Sorter
Posts: 355
| | 01-05-2007 06:41 AM |
| | Aussie shiraz. Particularly one that is cheap, young, and high octane. Personally, I'd stick with OB and soju. | | | |
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RawReds
Grape Fermenter
Posts: 646
| | 01-05-2007 02:54 PM |
| | Personally, I'd stick with beer. Korean food is so strong in a variety of not especially wine-friendly types, like vinegar. | | | |
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juggernt
Tampa, FL, USA
Wine Bottler
Posts: 3459
| | 01-05-2007 03:04 PM |
| | White dogs! (Soju, yakult, and 7UP). That aside, I'd go for a big Cali Zin. After spending a year there, I tend to think of Korean food along the same lines as I do American BBQ, with which I'd pair Zin or Aussie Shiraz. | | | Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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GreenDrazi
Atlanta, GA
Barrel Racker
Posts: 1761
| | 01-05-2007 10:16 PM |
| Zinfandel and I agree that the vinegar based side dishes are a problem for wine, but I tend to avoid them anyways. | | | |
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whiner
Second star to the right, and straight on till morning
Wine Thief
Posts: 2875
| | 01-06-2007 08:30 AM |
| Quote:
What would go well with Koren BBQ, Beef, Pork and Chicken?
My first thought was a Zinfandel or a "Pinotfandel", but how would that work with the side dishes that consist of many different kinds of pickled vegetables, some mild, some spicy?
Wine and Kim Chee is not a food pairing, it doesn't matter what type of wine it is. I like the beer idea. Forgetting about the kim chee, if you are looking for a wine pairing for the bbq I like your thoughts. You could also go to a fruit-forward grenache-based CdP or a Toro. The better barrique-aged fuller bodied style of Barbera (Spinetta, Clerico, Sandrone, Braida, etc) would also work. | | I can't listen to that much Wagner. I start getting the urge to conquer Poland.
-- Woody Allen | |
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jaimetown
DC area
Wine Labeler
Posts: 3532
| | 01-17-2007 06:49 PM |
| My favorite combo with my mom's Kalbi (BBQ), Kimchi and rice is a cold glass of Coca-Cola.
I've given up on wine and Korean food, but if you must, a good Barossa Shiraz, CA Cab or a Zinfandel has worked. | | | |
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phlin
Grape Sorter
Posts: 275
| | 01-19-2007 08:38 AM |
| | i tasted a spanish tempranillo today that i think would pair well with korean bbq. | | | |
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Roberto Garces
Grape Picker
Posts: 1
| | 01-23-2007 12:51 AM |
| | Sticking with bbq only - short ribs (kalbi) or chicken (dak gui) - I've had korean bbq with more extracted pinots. Melville High Density and Loring Gary's go surprising well, avoiding the vinegars of course! | | | |
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Rob Kim
Las Vegas, Nevada
Grape Fermenter
Posts: 447
| | 02-09-2007 03:29 PM |
| I have found that wine is a troublesome pairing with kalbee and other Korean bbq's, but the one thing other than beer, soju or baeksaeju would be a champagne such as Moet White Star. It is cleansing like beer, but has a little touch of sweetness that contrasts well with the marinade of kalbee.
We had a 1yr birthday party for my son a few years back and had some White Star on hand for toasting and discovered that it worked well with the kalbee.
I've stopped trying to find a wine that works.
Cheers,
Rob | | | |
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Tim Halloran
Grape Destemmer
Posts: 50
| | 02-20-2007 03:46 AM |
| Mmm. My favorite inexpensive food (Oz in Sacramento is great and Korea House is good as well).
I would go with a fuller beer like a Belgian Trappiste or Soju. Save me some bi bim bab and some kalbi-jim | | | |
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Jaebster
Grape Picker
Posts: 24
| | 02-20-2007 08:27 AM |
| | Well... I think it highly depends on the type of Korean BBQ. If you go with Cha-dol-Behgi, with lite soy cha-dol sauce & Dduk-boh-sahm, pinots complement it very well and I've even tried it with Viognier and it cleaned the oils very well. If you go with unseasoned Kalbi-sal, syrah or heavier pinot does quite well. For Sahm-gyup-sahl, go with Soju =). And for saesoned Kalbi, there's nothing better that ice cold beer... but you better watch out for Kalbi burps... hopefully you won't be on a date. AND wine and Kimchi don't mix. | | | |
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Bradley Molzen
VinoCellar.com Admin
Bayonne, NJ
Wine Connoisseur
Posts: 5054
| | 02-21-2007 12:40 AM |
| Anything spicy will kill those red wines.... Go with the sweeter whites IMO.... like a Gewurztraminer or Riesling Spatlese.
If the food isn't that spicy, then the above reds could work. | | | If you drink wine, you get smarter.... | |
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10193
| | 02-24-2007 05:49 AM |
| great timing, as i recently found the whole 32nd street korean bbq row of restaurants.
based on 4 days of knoshing in the area, i'd stick with beer and/or champagne. i can't imagine *any* of the reds mentioned here.  | | | |
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jaimetown
DC area
Wine Labeler
Posts: 3532
| | 02-26-2007 11:28 PM |
| | Tbird you have to absolutely go get sol-lung-tang (beef bone soup) at Gam Mi Oak on 32nd (between 5th and 6th). That on a cold winter's day with some righteously good kimchi. Some of the best Korean food in NYC. | | | |
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10193
| | 02-27-2007 12:52 AM |
| say no more! you don't have to twist my arm!  | | | |
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jaimetown
DC area
Wine Labeler
Posts: 3532
| | 03-06-2007 09:43 PM |
| | Tbird, I had lunch there on Friday - the food is righteous as ever. | | | |
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TBird
Park Slope, Brooklyn
Master of Wine
Posts: 10193
| | 03-06-2007 09:56 PM |
| it doesn't get much more of a colder day than now!
i went tomandoo bar recently, but will make it to your rec this week. probably tomorrow. | | | |
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rickym13
los angeles
Wine Thief
Posts: 2866
| | 03-07-2007 07:19 AM |
| | went to korean bbq tonight and took 05' neal zin....it worked | | | |
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Paul
Grape Picker
Posts: 23
| | 03-15-2007 11:44 AM |
| | I surprised nobody mentioned champagne. Champagne and bbq is a shockingly good match...prosecco,cava etc | | | |
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