OK, I will shut up about Korea any minute but in the light of my recent observations about Korean food, I asked my friend Jeannie Lee, Korean born successful Master of Wine student and about to set up a wine school in Hong Kong for Berry Bros, what she had found in her experiments matching wine with Korean food. (I think some of Jeannie’s observations could be applied to other spicy cuisines. Shh now. Let no-one mention the D-word.) Here’s her reply:
I have found that having wine with Korean food has been tricky. Key ingredients to the majority...
