Wine pairing with Korean-style stew

[Scoop]

After discussing the meal with my wine merchant -- who dissuaded me from the CNP -- I went with Bucko's suggestion for a sparkling rose' with the red pepper infused Korean beef short rib stew. It was the right choice!

I chose an Italian version, Berlucchi's Cuvee Imperiale Max Rose' (NV), which was nicely off dry (bordering on sweet)and full of light plummy fruit, a delicious and cooling counterpoint to the stew.

It was a big hit around the table.

(BTW, to keep things light before the stew, we started off with fresh herbed goat cheese on petit toasts and the Deboeuf 1997 Domaine de la Seigneurie Julienas, which is a classic Cru: nice berry fruit, balanced and light-bodied but with a pretty long finish. We carried the Julienas over into the first course, which was a timballe of pumpkin sage risotto.)

So, hats off to you Bucko for the great pairing!

Cheers,

Scoop