I am planning a dinner of Korean BBQ, and would like to serve wine that will go well with my dishes. I normally go for spicy thai, which pairs very well with gewurztraminer, but i don't think that will work as well for the more savory Korean dishes. I am planning on making Bulgogi, Dwaejibulgogi(spicy pork) rice and kimchi.
I was thinking either Shiraz, dry Rosé or Pinot Noir, though as always would be up for suggestions.
Edit: So i decided to test this out before i served my guests something that didn't work, so i grilled up a little meat and conducted a tasting.
Zin- Tannin was just too much, it would work well if it was just sweet and savory but the addition of peppers just makes it not work in the slightest.
Rosé- through it works, the wine just gets lost behind the flavor of the food.
Gewurztraminer-Worked the best, i will be serving this. the sweetness works well with the spice, and it is rich enough to stand out against the meat.
submitted by brewstah
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from Worlds Great Wines http://ift.tt/1ywS3RF
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