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+--- Thread: Korean dinner (/thread-1031.html)
- Kcwhippet - 10-21-2004
Going to a friend's home next week for dinner. His wife is Korean and will be preparing a "typical" Korean dinner toned down a bit for Western palates. He was a bit vague as to what all would be served but did say that there would be Kim Chee (of course), a number of veggie dishes, a chicken dish and a beef dish. He said in the meat dishes the meat will flavor the dish, not be the predominate ingredient. He likened them somewhat to Hunan, with a "soft" burn, not real fiery. So, I've been delegated to pick the wines, and I recall about 5 years ago, Bucko recommended a CdP or a sparkling Rose. Any others that might work, like a Gewurtz, Alsatian pinot Blanc or a MSR Spatlese? How about other reds?
- Thomas - 10-21-2004
For reds I would stick with grenache, syrah, etc types, and the same for rose, which is a good idea too.
- Bucko - 10-21-2004
I've found an inexpensive Blanc de Noir works pretty well with this food.
- Innkeeper - 10-22-2004
The BDN from Glenora that WW presided over at breakfast would be fine.