nanoomi

매치를 한국음식과  멍게 비빔밥 이탈리아와인 바르베라  다스띠

On a recent trip to Tongyeong (통영) we took several bottles of wine to pair with local dishes. Tongyeong is famous for its seafood and one specialty is meonggae (sea squirt) bibimbap.

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한국음식 돼지고기 소금구이,  갈 매기살 매치 이탈리아 화이트 와인 트레비아노 세 미용 섞다

2007 Guisti E Zanza Nemorino Bianco Toscana IGT (Trebbiano / Semillion)

I finally got to try this famous Galmaegisal restaurant in Mapo. Joe from ZenKimchi and I went along with a journalist from an Australian food magazine. The food here was spectacular, the ambiance and service totally unpretentious, the cuts of meat fresh and very tasty.

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2009 Mud House Waipara 뉴질랜드로 와인 리슬링

I was happy to see this at 33,000 won on sale at Hyundai Department Store. In my opinion Waipara is the leading appellation in New Zealand for Riesling. Rieslings in Waipara tend to be tighter and more vibrant than their northern counterparts in Marlborough and Nelson, which tend to be  more fleshy and broader. It’s unfortunate that this region has had little international press to date. In my opinion, it’s New Zealand’s most exciting and dynamic wine region.  The limestone deposits make racy, vibrant wines with brilliant acidity.

Mud House is one of the more established estates in Waipara. It has diversified its operations to include parcels of land and grape suppliers in Marlborough, Otago and Hawkes Bay to develop a portfolio of varietals for domestic and export markets. Despite its relatively rapid growth, Mud House has managed to maintain consistent quality throughout its portfolio. Let’s hope the New Zealand-Korea FTA, scheduled to be completed in 2012, will make estates such as Mud House more affordable soon.

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2002 라낭드 드 뽀므롤 프랑스와인 짝맞다 한우

I paired the wine with Hanwoo (한우), Korean native cattle beef. Hanwoo is a more marbled beef than most Western cuts. It’s smooth, softer and slightly more fatty.  I’m becoming more convinced that merlot-based Bordeaux are the best match for Hanwoo.

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It’s that time of year again when massive amounts of wine is airfreighted all over the world in time for the third Thursday of November, Beaujolais Nouveau. Some of the department stores and wine shops are actively promoting the wine but at some establishments the staff I met couldn’t care less. I did see two people on the subway with bottles today and there have been  parties this week to celebrate 보졸레누보 2010. Casa del Vino were have been pouring a free glass of 보졸레누보 to each customer this week which was appreciated when I was there on Wednesday night.

I asked French sommelier Thomas Scheidt a few pointed questions about Beaujolais Nouveau.

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2004 Cantina di Venosa Scarl Carato Venusio Aglianico del Vulture DOC 이탈리레드와인 알리아니코

A well balanced powerful wine made with 100% Aglianico (알리아니코). Distinctive deep garnet color. Perfumed nose with plum, cedar, coffee and dark fruit. Concentrated with minerality and dark berryfruit. Full bodied with firm tannins and a long finish upheld by racy acidity. Tight at first but it opens up with finesse, intensity and great presence. Drinking beautifully now but should peak in another 5 years. 54,000 won retail. Excellent value for money.

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This is one of those times when pairing is half luck and half rules. I got a call from a friend to join him at a nearby restaurant for seafood something. I grabbed a bottle of white that has enough structure to handle Korean spice and seafood textures. And it really worked.

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I love bourgogne (부르고뉴). It’s the most beautiful grape and the hardest to grow. It likes to live at the extremes. In New Zealand it grows at 45 degrees south in the bone-dry floor of glacial valleys in Otago. Frost and fungi threaten its thin, delicate skin. Yet, this grape for me is perfection. It struggles through snow and frost to produce something extraordinary and extremely sensual.

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Riesling is a summer favorite. Plenty of refeshing acidity, citrus fruit and low alcohol.

Schloss Johanissberg’s Riesling Kabinett is medium dry with juicy pineapple and clean stonefruit. Slightly perfumed nose with some wildflowers and a touch of minerality. Nectarine and hallabong (한라봉) finish. Definitely juicy. Enough acidity to keep it all together.  11% Alcohol.

Must be chilled to keep the fruit and sweetness at the right levels. Put it in your freezer for 30-40min prior to opening and make sure there’s plenty of ice in your ice bucket.

56,000 won retail for this 독일와인 (German wine).

And yes, I had the wine with jeon (전). The best pairing was fried Spam 스팸.  The worst pairing was fried green chili peppers 고추전 which killed all sense of taste for 20 min. and necessitated running to the kitchen for a jug of water.

Rosé is a wine designed for summer. Slightly chilled, the structured fruit and taut acidicity of rosé is refreshing and a perfect accompaniment to Korean cuisine. In May 2010 Ms. Valerie Rousselle-Riboud from Chateau Roubine visited Korea, sharing her passion for rosé wine, Asian food and the landscape of Côtes de Provence.

Chateau Roubine is located in the heart of the Var region, between the Verdon Canyon and the Mediterranean Sea. The vineyards are set on the Julian Way, a road dating back to Roman times. First mentioned in archives in the early 14th century, the château was donated to the Order of Saint Jean of Jerusalem by the Knights Templar in 1307 and is one of the oldest vineyards in France.

The Estate’s wine bottles reflects the rich history of Château Roubine: the glass bears the Templar coat of arms, featuring a dragon and a lion protected by the sun’s rays, which symbolize the historic towns of Draguignan and Lorgues.

These bottle are absolutely beautiful in my opinon. I love the coat of arms sculpted into the glass and the attention to detail on the labels and foil. The bottle at the front of this photo has a dancing figure on the label whose shape is based on a vine. Read the full story