Page 3 of 3
Italian Wine Pairings for Korean Food, Page 3
Pairings at a Glance
Showing 21–29 of 29 dishes
Dolsot bibimbap
Dolsot bibimbap puts hot-stone rice crust, egg and gochujang at the centre of the Korean rice & bibimbap table. Bardolino gives red-cherry lift without smothering the rice crust and vegetables. Avoid Barolo, Amarone and Brunello here because dense tannin makes chilli, soy and garlic feel harder.
Perfect grape varieties
Also worth trying
Appellations to explore
Galbi
Galbi puts beef rib, soy sweetness and char at the centre of the Korean barbecue & grilled meats table. Cerasuolo d'Abruzzo gives enough fruit and freshness for rib fat without the weight of Amarone. Avoid Barolo, Amarone and Brunello here because dense tannin makes chilli, soy and garlic feel harder.
Perfect grape varieties
Also worth trying
Appellations to explore
Naengmyeon
Naengmyeon puts cold noodles, vinegar and pear at the centre of the Korean noodles table. Vermentino di Gallura mirrors the cold noodle salinity and keeps the vinegar precise. Avoid Barolo, Amarone and Brunello here because dense tannin makes chilli, soy and garlic feel harder.
Perfect grape varieties
Also worth trying
Appellations to explore
Samgyetang
Samgyetang puts chicken broth, rice and ginseng at the centre of the Korean stews & hot pots table. Falanghina del Sannio keeps the broth fresh while its orchard fruit softens ginseng bitterness. Avoid Barolo, Amarone and Brunello here because dense tannin makes chilli, soy and garlic feel harder.
Perfect grape varieties
Also worth trying
Appellations to explore
Soondae
Soondae puts blood sausage, salt and noodle texture at the centre of the Korean fried chicken & street food table. Lambrusco di Sorbara is bright enough for the iron note and salty sausage. Avoid Barolo, Amarone and Brunello here because dense tannin makes chilli, soy and garlic feel harder.
Perfect grape varieties
Also worth trying
Appellations to explore
Bokkeumbap
Bokkeumbap puts fried rice, egg and savoury seasoning at the centre of the Korean rice & bibimbap table. Pecorino Offida adds cut and texture for the oil without moving into heavy oak. Avoid Barolo, Amarone and Brunello here because dense tannin makes chilli, soy and garlic feel harder.
Appellations to explore
Gamjatang
Gamjatang puts pork bone, potato and perilla at the centre of the Korean stews & hot pots table. Barbera d'Asti has enough acidity for pork and potato without turning perilla bitter. Avoid Barolo, Amarone and Brunello here because dense tannin makes chilli, soy and garlic feel harder.
Perfect grape varieties
Also worth trying
Appellations to explore
Kalguksu
Kalguksu puts knife-cut noodles and gentle broth at the centre of the Korean noodles table. Falanghina del Sannio gives the broth lift without turning the dish sharp. Avoid Barolo, Amarone and Brunello here because dense tannin makes chilli, soy and garlic feel harder.
Perfect grape varieties
Also worth trying
Appellations to explore
Samgyeopsal
Samgyeopsal puts pork belly, garlic and fermented soybean paste at the centre of the Korean barbecue & grilled meats table. Lambrusco di Sorbara has the fizz and red-fruit bite to reset the pork fat. Avoid Barolo, Amarone and Brunello here because dense tannin makes chilli, soy and garlic feel harder.
Appellations to explore
