Chinese vs Korean?

Discussion in 'Open Forum With Andrew Dornenburg & Karen Page' started by cakerookie, Jan 17, 2007.

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  1. cakerookie

    cakerookie

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    Hi, as you are well aware these foods use a lot of heat in their dishes such as peppers and other ingredients. I am a big fan of this type food. What wines would you suggest for dishes of this type? Is there a wine that would sort of temper the heat but not take away the kick?

    Rgds Rook
     
  2. andrew dornenburg

    andrew dornenburg

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    Hi Rook,

    Thanks for the great question about what to drink with spicy (i.e. HOT) Korean or Chinese dishes.

    For our latest book WHAT TO DRINK WITH WHAT YOU EAT, we interviewed dozens of America's best sommeliers, and posed the same question to them. Here's what two fans of Korean food told us:

    * Rajat Parr, master sommelier, The Mina Group (San Francisco): "I love Korean food, but it's hard to have any kind of wine with it unless you have a Vinho Verde or something that's really high in acid -- like a Kabinett Riesling from a really lean vintage, or Txakoli or high-acid Pouilly-Fume..."

    * Jill Gubesch, sommelier, Frontera Grill (Chicago): "...With the grilled sweet and spicy beef that you cook yourself, I like Qupe Syrah Bienesseto from the Santa Maria Valley because it is not too heavy."

    As for some of the hotter Chinese cuisines that pack a punch, e.g. Szechuan, you can count on off-dry Alsatian white wines (e.g. Gewurztraminer or Riesling) to tame the fire of the lighter dishes, or rose or even Beaujolais with spicier red meat dishes.

    (And given that the subtitle of our book indicates that we recommend other beverages besides wine, we'd be remiss if we didn't mention the cooling powers of beer!)

    Cheers,
    Andrew & Karen

    Andrew Dornenburg & Karen Page
    Co-Authors, WHAT TO DRINK WITH WHAT YOU EAT: The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea -- Even Water -- Based on Expert Advice from America's Best Sommeliers
    Winner of the 2006 Georges Duboeuf Wine Book of the Year Award
    becomingachef.com
     
  3. cakerookie

    cakerookie

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    Beer, hmmm. That one escaped memory. Thanks for such a great answer. All these great answers I have read has got me interested in your books thats for sure.

    Rgds Rook
     
  4. m brown

    m brown

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    wine, beer how about a cool sake?
     
  5. cakerookie

    cakerookie

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    Works for me....

    Rgds Rook
     
  6. karen page

    karen page

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    Beer, definitely -- especially styles such as Pilsner, Saison, and even an American IPA (India Pale Ale).

    But sake (which we love, too!) tends to be very delicate, and easily overwhelmed by very spicy and/or hot foods -- so wine and beer tend to trump sake as pairing partners.

    Cheers,
    Karen & Andrew

    Karen Page & Andrew Dornenburg
    Co-authors, BECOMING A CHEF, CULINARY ARTISTRY, DINING OUT, CHEF'S NIGHT OUT, THE NEW AMERICAN CHEF and WHAT TO DRINK WITH WHAT YOU EAT
    becomingachef.com
     
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