Kim chi – impossible food wine pairing?!
Site reader Sal sends in this query: “Can I submit an impossible food/wine pairing? How about Kim Chi? We’ve had it with Soju and it’s great but what if you like still wine (especially red)? Is a Kim Chi/wine pairing possible?”
Excellent question! Hit the comments with your thoughts. And in honor of Stephen Colbert’s rivalry with Korean pop sensation Rain to become the TIME most influential person of the year, as well as getting in the mood for an impossible food wine pairing, check out this hysterical video of Stephen singing in Korean.
May
5
2008
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On May 5th, 2008 at 2:51 pm ,Weston wrote:
I don’t know about what wine but that video was awesome hah
On May 5th, 2008 at 9:30 pm ,Arthur wrote:
I think Rain is behind Stephen being pulled from the S. Carolina Democratic Presidential primary ballot.
Stephen is a better singer/dancer! I mean, have you seen his duets with Manilow and Willie Nelson?
As for kim chi… How about vin jaune?
On May 6th, 2008 at 1:43 am ,Weston wrote:
You forgot the John Legend Duet also
On May 6th, 2008 at 1:52 am ,Arthur wrote:
Damn! You got me. I remember now.
Also, for the cabbage, how about a NZ Sauviognon blanc high in methoxypyrazines or a lore Cab. franc – also with good pyrazines, or maybe a leaner, more briary/non-jammy Zin?
On May 6th, 2008 at 1:53 am ,Arthur wrote:
make that: “…or a Loire cab. franc…”
On May 6th, 2008 at 8:42 am ,Dr. Vino wrote:
Did you see Colbert wearing that blue sequin suit thing when Feist was on? Hysterical. And scary.
Kim Chi may just be an impossible food-wine pairing! Much Kim Chi that I have had is just so aromatically intense that it could easily overwhelm the more delicate aromas of wine. I would think something with high acidity might work. Vin Jaune is worth a shot. Dry furmint from Hungary perhaps?
On May 6th, 2008 at 9:09 am ,boyce wrote:
Ice-cold sparkling wine…
Kimchi is rarely eaten alone – it usually comes in or is paired with soups, stews, mixes of meat and vegetables, and so on, which also take some of the spicy edge off.
If you ever have a chance to try the milky rice wine from Korea — makoli or dongdongju — they are nice matches.
Cheers, Boyce
On June 1st, 2008 at 1:38 pm ,mavrud wrote:
I’m new to the blog, and I could not skip this intriguing question. Some Asian wine connoisseurs recommend the Italian reds from Calabria (like Gravello) because of its peppery taste that goes well with Kimchi. I think it’s worth a try. I also like the pairing with a good Zinfandel as it complements the garlicky-taste in Kimchi (and other Korean food for that matter).
On June 20th, 2008 at 8:44 am ,Alvin Lewis wrote:
All the spice with contrasting dark flavors needs something that will not introduce more acids but add some brightness to the dish. I’d recommend an off dry Finger Lakes Riesling. Good candidates: Chateau LaFayette Reneau Johannesburg Riesling 06 or Standing Stone 07 Riesling. Both will quench the fire and provide some balance.
On July 29th, 2008 at 11:54 am ,ceteka wrote:
for a red i would go with a jammy zin like Rombauer or a rich garnacha like Tres Picos Borsao. Or even a beaujolais village…