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Arneis paired with Korean BBQ Pork Neck and friends.

I’m lucky enough to have a fantastic BBQ restuarant 10min walk from my house in Seoul. I went with friends. From left to right: Sommelier Thomas Scheidt, Sommelier Enrico Olivieri, and Jun Eun Lim.

The Restaurant 새마을식당 do pork in a variety of ways and have great 항정살, (Hang Jeong Sal) back part of a pig’s neck and spicy pork 열탄불고기. This is thinly sliced pork with chili sauce. See the photo above for a picture of 항정살. The Restaurant is on the main restaurant street in Sincheon near Jamsil. Ph 02 416 6100.

We took four wines to dinner and were willingly to experiment.  The spice and meatiness of the dishes was intense. The spicy pork 열탄불고기 with it’s chili paste sauce was slighly sweet and overpowered the wines. The only wine which worked was the Luca Abrate Roero Arneis. This wine had enough balanced acidity to match the fattiness of the 항정살, (Hang Jeong Sal). The pork neck was tangy and salty but the fruit of the Arneis stood up to these intense flavors. A nice pairing.

By Joshua Hall. Wines were supplied by Vinestock for this dinner.

One comment

  1. Minki, Jeon /

    Thanks for the posting. I’ve just discovered this website with a search term of Korea WEST. And just a bit curious if it really did go well with the pork. Generally the pork you had is meant be cooked or let’s say to be eaten in Korean way which I believe that to be eaten with 고추장(red pepper sauce, Ko Chu Jang) And in my perspective it is very difficult to find any wine going well with Korean food at that point. So I just wanted to ask how come you convinced that it went ok. It would be great if you allow me some time for it.

    Kind Regards,

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