Wine pairings for
Here are 3 recommended wine pairings for kimchi jjigae. Click the button below to explore all options on the Verso app.
Riesling sec
Dry Alsatian Riesling (on granite or marl-limestone, residual sugar <4g/L) — lemon, green apple, mineral petrol and taut 7-8g/L acidity balance kimchi's fermented chili without being crushed; sharp acidity holding the sour-piquant edge of 1-month-pot-fermented napa cabbage, mineral petrol echoing 6-month-fermented gochujang paste, green apple holding the simmered pork belly and tofu.
Gewurztraminer
Alsatian Gewurztraminer (opulent grape with 8-15g/L residual sugar and 13.5° alcohol) — lychee, rose, fresh ginger and spices tame kimchi jjigae heat with floral richness; residual sugar calming the fermented gochugaru chili of gochujang, exotic lychee mirroring the deep umami of doenjang (fermented soybean paste), ginger prolonging that freshly added during simmering.
Pinot Noir
A light, low-tannin Burgundian Pinot Noir served cool absorbs the fermented chilli of kimchi without amplifying heat, and its earthy umami converses with the simmered pork and doenjang.