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	<title>Comments on: Kim chi - impossible food wine pairing?!</title>
	<atom:link href="http://www.drvino.com/2008/05/05/kim-chi-impossible-food-wine-pairing/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.drvino.com/2008/05/05/kim-chi-impossible-food-wine-pairing/</link>
	<description>wine talk that goes down easy</description>
	<pubDate>Fri, 25 Jul 2008 16:14:14 +0000</pubDate>
	<generator>http://wordpress.org/?v=abc</generator>
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		<title>By: Alvin Lewis</title>
		<link>http://www.drvino.com/2008/05/05/kim-chi-impossible-food-wine-pairing/#comment-115203</link>
		<dc:creator>Alvin Lewis</dc:creator>
		<pubDate>Fri, 20 Jun 2008 13:44:00 +0000</pubDate>
		<guid isPermaLink="false">http://www.drvino.com/?p=1681#comment-115203</guid>
		<description>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.</description>
		<content:encoded><![CDATA[<p>All the spice with contrasting dark flavors needs something that will not introduce more acids but add some brightness to the dish.  I&#8217;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.</p>
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		<title>By: mavrud</title>
		<link>http://www.drvino.com/2008/05/05/kim-chi-impossible-food-wine-pairing/#comment-110586</link>
		<dc:creator>mavrud</dc:creator>
		<pubDate>Sun, 01 Jun 2008 18:38:12 +0000</pubDate>
		<guid isPermaLink="false">http://www.drvino.com/?p=1681#comment-110586</guid>
		<description>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).</description>
		<content:encoded><![CDATA[<p>I&#8217;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&#8217;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).</p>
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		<title>By: boyce</title>
		<link>http://www.drvino.com/2008/05/05/kim-chi-impossible-food-wine-pairing/#comment-96048</link>
		<dc:creator>boyce</dc:creator>
		<pubDate>Tue, 06 May 2008 14:09:10 +0000</pubDate>
		<guid isPermaLink="false">http://www.drvino.com/?p=1681#comment-96048</guid>
		<description>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</description>
		<content:encoded><![CDATA[<p>Ice-cold sparkling wine&#8230;</p>
<p>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.</p>
<p>If you ever have a chance to try the milky rice wine from Korea &#8212; makoli or dongdongju &#8212; they are nice matches.</p>
<p>Cheers, Boyce</p>
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		<title>By: Dr. Vino</title>
		<link>http://www.drvino.com/2008/05/05/kim-chi-impossible-food-wine-pairing/#comment-96025</link>
		<dc:creator>Dr. Vino</dc:creator>
		<pubDate>Tue, 06 May 2008 13:42:12 +0000</pubDate>
		<guid isPermaLink="false">http://www.drvino.com/?p=1681#comment-96025</guid>
		<description>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?</description>
		<content:encoded><![CDATA[<p>Did you see Colbert wearing that blue sequin suit thing when Feist was on? Hysterical. And scary.</p>
<p>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?</p>
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		<title>By: Arthur</title>
		<link>http://www.drvino.com/2008/05/05/kim-chi-impossible-food-wine-pairing/#comment-95799</link>
		<dc:creator>Arthur</dc:creator>
		<pubDate>Tue, 06 May 2008 06:53:30 +0000</pubDate>
		<guid isPermaLink="false">http://www.drvino.com/?p=1681#comment-95799</guid>
		<description>make that: "...or a Loire cab. franc..."</description>
		<content:encoded><![CDATA[<p>make that: &#8220;&#8230;or a Loire cab. franc&#8230;&#8221;</p>
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		<title>By: Arthur</title>
		<link>http://www.drvino.com/2008/05/05/kim-chi-impossible-food-wine-pairing/#comment-95797</link>
		<dc:creator>Arthur</dc:creator>
		<pubDate>Tue, 06 May 2008 06:52:42 +0000</pubDate>
		<guid isPermaLink="false">http://www.drvino.com/?p=1681#comment-95797</guid>
		<description>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?</description>
		<content:encoded><![CDATA[<p>Damn! You got me. I remember now. </p>
<p>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?</p>
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		<title>By: Weston</title>
		<link>http://www.drvino.com/2008/05/05/kim-chi-impossible-food-wine-pairing/#comment-95790</link>
		<dc:creator>Weston</dc:creator>
		<pubDate>Tue, 06 May 2008 06:43:57 +0000</pubDate>
		<guid isPermaLink="false">http://www.drvino.com/?p=1681#comment-95790</guid>
		<description>You forgot the John Legend Duet also</description>
		<content:encoded><![CDATA[<p>You forgot the John Legend Duet also</p>
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		<title>By: Arthur</title>
		<link>http://www.drvino.com/2008/05/05/kim-chi-impossible-food-wine-pairing/#comment-95669</link>
		<dc:creator>Arthur</dc:creator>
		<pubDate>Tue, 06 May 2008 02:30:22 +0000</pubDate>
		<guid isPermaLink="false">http://www.drvino.com/?p=1681#comment-95669</guid>
		<description>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?</description>
		<content:encoded><![CDATA[<p>I think Rain is behind Stephen being pulled from the S. Carolina Democratic Presidential primary ballot.</p>
<p>Stephen is a better singer/dancer! I mean, have you seen his duets with Manilow and Willie Nelson?</p>
<p>As for kim chi&#8230; How about vin jaune?</p>
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		<title>By: Weston</title>
		<link>http://www.drvino.com/2008/05/05/kim-chi-impossible-food-wine-pairing/#comment-95477</link>
		<dc:creator>Weston</dc:creator>
		<pubDate>Mon, 05 May 2008 19:51:01 +0000</pubDate>
		<guid isPermaLink="false">http://www.drvino.com/?p=1681#comment-95477</guid>
		<description>I don't know about what wine but that video was awesome hah</description>
		<content:encoded><![CDATA[<p>I don&#8217;t know about what wine but that video was awesome hah</p>
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