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James was just lately featured in a Korea Occasions story about his go to to the Jeju Meals & Wine Competition final week together with his spouse, Marie Kim-Suckling. James, given the Korean identify “Jae-suck” by his followers within the nation, was a particular visitor on the competition, the place he met with Korean wine aficionados and offered specifically chosen wines to pair with dishes utilizing native substances from Jeju Island.
The James Suckling Wine Dinner on Might 17 featured a six-course menu paired with James’ wine suggestions for every dish. Amongst them, his choose for the pine nut porridge with abalone and caviar, made by Chef Cho Hee-sook of Korean Meals House, was the Salomon Undhof Riesling Kremstal Ried Kogl El 2022, whereas he paired the croaker with sargassum, by Chef Albert Leung of James Suckling Wine Central, with the Favia Chardonnay Napa Valley Coombsville Carbone 2020. The pomegranate-shaped dumpling full of Jeju greens, additionally by Chef Cho, was paired with the Pio Cesare Barbera d’Alba 2021, and James selected the Dominio de Pingus Ribera del Duero PSI 2020 to go together with the char siu pork made by Chef Leung.
James stated his philosophy behind the pairings was to convey the utmost out of the meals’s pure properties fairly than abide out-of-date notions about pairing. “The previous Western rule about wine and meals pairing isn’t essentially there,” he stated. “We now have to truly take into consideration textures and freshness.”
Take a look at the story by clicking on the hyperlink above, and take a look on the authentic, within the Korea Tines‘ printed version, under.
The submit James Suckling on the Jeju Meals & Wine Competition: The Korea Occasions Story appeared first on JamesSuckling.com.
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