"The difficulty in pairing Korean barbecue is not so much the grilled meats but its accompaniments such as kimchi. I would look for a wine with good acidity and softer tannins as firm tannins and spice are not a good combination. Syrah/Shiraz has the natural spice to counter the spice in kimchi—Australia’s Barossa produces some great wines but now Chile is also producing some exceptional Syrah such as Matetic EQ from the San Antonio Valley with its bold black fruits, violet and spice aromas, and smoothly elegant tannins. Otherwise, go for the La Chamiza Martin Alsina Malbec from the Uco region of Argentina, another country very well known for its barbecue. This wine comes from vines which are almost 100 years old and the naturally low yields produce deep concentration, perfectly ripe red fruits and silky tannins, but with a freshness from the acidity that cuts through the fat of the Korean barbecued pork or beef." - Rachel Tan
