Korean

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.

Works with Korean Food · Korean Beef · Korean Steak +6 more Korean Food · Korean Beef · Korean Steak · Korean Beef Ribs · Korean Short Ribs · Korean Pork Tacos · Korean Pork Tenderloin · Korean Beef Strip Steak · Korean Sweet Beef Short Ribs

Rosé · Light · Dry

Provence's gift to summer — dry, pale, faintly strawberry-and-citrus, with low alcohol and crisp acid. Made to drink cold, with food, in the shade.

Works with Korean Bbq · Korean Beef · Korean Steak +6 more Korean Bbq · Korean Beef · Korean Steak · Korean Beef Ribs · Korean Short Ribs · Korean Pork Tacos · Korean Pork Tenderloin · Korean Beef Strip Steak · Korean Sweet Beef Short Ribs

Sparkling · Light · Dry

Spain's traditional-method sparkling, made in Catalunya. Crisper and chalkier than Prosecco; remarkable value next to Champagne. Pair with jamón, tortilla, and grilled vegetables.

Works with Korean Beef · Korean Steak · Korean Beef Ribs +5 more Korean Beef · Korean Steak · Korean Beef Ribs · Korean Short Ribs · Korean Pork Tacos · Korean Pork Tenderloin · Korean Beef Strip Steak · Korean Sweet Beef Short Ribs

White · Medium · Off-dry

Lychee, rose petal, and a touch of ginger; medium-bodied, low-acid, and unmistakable. The wine for any cuisine where the spice cabinet did the heavy lifting.

Works with Korean Beef · Korean Steak · Korean Beef Ribs +5 more Korean Beef · Korean Steak · Korean Beef Ribs · Korean Short Ribs · Korean Pork Tacos · Korean Pork Tenderloin · Korean Beef Strip Steak · Korean Sweet Beef Short Ribs

White · Light · Off-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.

Works with Korean Beef · Korean Steak · Korean Beef Ribs +5 more Korean Beef · Korean Steak · Korean Beef Ribs · Korean Short Ribs · Korean Pork Tacos · Korean Pork Tenderloin · Korean Beef Strip Steak · Korean Sweet Beef Short Ribs

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Korean Bbq · Korean Barbecue · Korean Bbq Lamb

Red · Medium · Dry

California's signature red — jammy, brambly, often 15% alcohol, with notes of blackberry, black pepper, and dried herb. Built for ribs and brisket.

Works with Korean-style Grilled Beef Short Ribs And Scallops · Grilled, Korean-style Steaks With Spicy Cilantro Sauce

Red · Medium · Dry

Australia's signature red — dense, spice-driven, peppery, often pushing 15% alcohol. Barossa makes it brawniest; McLaren Vale, smokier; Hunter, leaner. Built for the grill.

Works with Korean Barbecue · Grilled, Korean-style Steaks With Spicy Cilantro Sauce

Red · Light · Dry

Gamay-based reds from southern Burgundy — light, fruity, food-friendly. The serious Cru bottlings (Morgon, Fleurie, Moulin-à-Vent) drink like Pinot Noir at half the price.

Works with Korean-style Grilled Beef Short Ribs And Scallops · Grilled, Korean-style Steaks With Spicy Cilantro Sauce

Red · Medium · Dry

Cabernet's softer sibling — plum, black cherry, and a whisper of chocolate, framed by rounder tannins and earlier drinkability. The wine that built Pomerol and the one to reach for when Cabernet feels like overkill.

Works with Korean Bbq Lamb · Korean Bbq Short Ribs

Red · Medium · Dry

Old-vine Shiraz from Barossa or McLaren Vale: dark, peppery, and unembarrassed about its size. Black plum, smoked meat, licorice, and a finish that lingers like the last embers of a grill.

Beer, not wine. Pairs with food on its own terms — match a Pilsner to seafood, a Stout to chocolate, an IPA to anything spicy.