Wines that pair with
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Red · Light · Dry
Burgundy's most temperamental grape, but the rewards are real — translucent ruby with a perfumed lift of red cherry, forest floor, and clove. Silken tannins and bright acid make it the most versatile red on the table; serve cool, around 58°F.
Why it works with Korean Food
Light reds like Pinot Noir pair flexibly with Korean Food — soft tannins, bright acid, food-friendliness.
White · Medium · Dry
Aromatic, racy, and shapeshifting — bone-dry in Alsace, off-dry on the Mosel, syrupy and ageless when late-harvested. The single most versatile wine for spicy food on earth.
Why it works with Korean Food
Riesling Off-dry's body and acid balance Korean Food's flavor profile.
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