Italians and makgeolli

Dinner at Estro.

2019 Ca' del Bosco Franciacorta Vintage Collection Extra Brut, discorged in 2023 - very lively, toasty and yeasty nose with a little bit of flint.

Eatanic Garden Cloudy (흐림) - the nose was a little medicinal, the palate was slightly bitter and not too sweet.

2019 Manzone Barolo Castelletto - smoky, earthy, minty, forest, with potpourri.

Full post on dinner is here.

Sinzero and Cirillo

Lunch at Eatanic Garden in Seoul.

Eatanig Garden Sunny (맑음) - OK lah...

Eatanic Garden Cloudy (흐림) - nice balance with the acidity, and not too sweet.

2021 Sinzero Cabernet Sauvignon - couldn't get too much out of the nose, but there was some fruit... Acidity on the high side and not much tannins.

2017 Cirillo Grenache 1850 Ancestor Vine - plenty of sweet fruit on the nose. Light and delicate on the palate, but not too complex.

Full post on lunch is here.

Korean wine pairing

Lunch at Onjium in Seoul.

Omynara Mungyeong Baram Oak 40% (오미나라 문경바람 오크 40%)

Wink Sour Mead

These two were mixed together. I could definitely taste the alcohol but also the apple flavors were distinctive.

Ellyeop Pyunjoo Cheongju (一葉平舟 / 일엽편주 청주) - good acidity, nice fruitiness, too, but not really sweet on the palate. A hint of bitterness on the palate but only just a little. I guess this is a yakju (약주) after all.

Gyeongju Beopju Choteuksun 21% (慶州法酒 超特選 21%) - equivalent of a 21% seimaibuai. This was kinda like sake, but not quite. A little sweeter on the palate.

Housemade mulberry rice wine - nice fruity notes.

Pungjeon Sagye Autumn (풍정사계 秋) - very enjoyable with light sweetness but not fizziness.

Chusa 40 degree Apple Brandy (추사 40도 사과브랜디) - we had a small taste with our meat dish. Didn't bother to dilute it with ice...

Full post on lunch is here.

Champagne and more

Lunch at Onjium for the collaboration with The Chairman and Seroja.

Krug Grande Cuvée, 171ème Édition, ID 322035 - crisp acidity on the palate, with lots of lemon and a small dose of brioche on the nose.

This was meant to be some tom yum drink traditionally paired with the noodles at Seroja, with a tomato base, and cucumber, coriander, lemongrass, green chili, and root vegetables. Definitely smelled something green there, but not quite like green capsicum.

2019 Alheit Cartology Bushvines - ripe on the nose, very aromatic. This was ripe on the palate, too, but still got the acidity and slightly grippy on the palate.

2022 Moulin de Rameau Chardonneret - toasty nose with good acidity. Bongwater.

Onjium's homemade soju - this was really strong and burns in the mouth when drank after the beef.

1993 Fleury Symphonie d'Europe, dégorgée Janvier 2020, en jeroboam - very nice, a little caramelized but still fresh and lively with plenty of bubbles. Got the acidity as well as a grippy texture on the palate.

The next juice was probably made with radish or turnip, with some savory profiles. Funnily, though, it also was a little like sugar cane juice.

2020 Harmand-Geoffroy Gevrey-Chambertin - nose of blueberries and black fruits. Later on we've got some strawberries and also forest notes.

Full post on dinner is here.

Korean wine pairing

Dinner at KwonSookSoo in Seoul.

Midam Seoktanju (미담 석탄주) - some acidity and fruity flavors, with a slight hint of nuttiness and bitterness. Would have been a good match with the pine nut porridge.

BeWater Brew Inner Peace Calm - sweet on the palate, as expected, but very nice with much more character than your usual makgeolli. I can see how this would match well with kimchi.

Ellyeop Pyunjoo Cheongju (一葉平舟 / 일엽편주 청주) - definitely more layered when it comes to flavors, and fruity.

Horang Horang (호랑호랑) - OK lah... A bit more savory on the palate, still got some fruity notes. It was a bit more viscous on the palate, and I could definitely feel the alcohol.

Seokroju (석로주) - this was very interesting as it was fermented with mushrooms, and I could certainly taste a little mushroom flavor in the liquor. Paired well with the black truffle in the noodles.

Kooksoondang Sashitonggeumju (국순당 사시통음주) - high acidity, high alcohol.

Isibo Makgeolli (이시보 막걸리) - light-bodied with lower sweetness and lower acidity.

Full post on dinner is here.

GohGan 2017 pairing

Dinner at the GohGan pop-up in Seoul.

Jacques Lassaigne Les Vignes de Montgueux Blanc de Blancs Extra Brut - nice minerality, with good acidity but surprisingly rounded on the palate for this extra brut.  A hint of bitterness on the finish.

2015 Didier Grappe Côtes du Jura Novelin - smooth on the palate, finish a little short, and almost a little bitter.

Le Coste Rosato, vintage unknown - a little pungent... was there sulfur?  Nose of red fruit.  A little better later showing more sweet fruit.

2014 Yvon Métras Beaujolais - a very nice gamay. 

2014 Domaine de Chassorney Bourgogne Hautes-Côtes de Beaune Puits de Chaux - kinda soft on the palate, with nice fruit and a little leather.

Boksoondoga Makgeolli (福順都家 손막걸리) - love this naturally sparkling makgeolli, since I like drinking slightly acidic, slightly milky drinks.

Kooksoondang Songjeolju (국순당 송절주) - traditional Korean liquor brewed with pine needle joints, angelica, azalea, and other flowers.  A little sweet on the nose, with Manuka honey, and oxidized like vin jaune.  On the palate the pine and medicinal flavors were pretty heavy.  Definitely an acquired taste.

Full post on dinner is here.

Boksoondoga Makgeolli

Lunch at Dooreyoo in Seoul.

Boksoondoga Makgeolli (福順都家 손막걸리) - naturally sparkling.  Nice acidity here, like drinking Calpis Soda.

Full post on lunch is here.