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Wine + Kimchi, A Beautiful Pair. Who Knew?

Lauryn Chun and Kimchi

Lauryn Chun and Kimchi. Credit: Sara Remington

Why did I smell roasted soybeans in my glass of vintage Bordeaux? Ten years ago, as the tasting editor at Wine & Spirits Magazinesniffing a glass of vintage red wine took me back to my earliest childhood memories of foods in Korea. While some in the tasting panel described the smells of mushroom and barnyard flavors, my descriptors recalled the pungent smells of fermented foods such as aged kimchi and soybean paste that were always condiments on the table in our home.

It was a clarifying moment. I understood the tie that binds some of the most flavorful fermented foods. Kimchi (a brined pickle) also undergoes the process of fermentation that brings out complex, secondary flavors and umami (the taste of a savory protein compound in certain natural foods).

The fermentation connection

The complementary relationship between wine and the Korean food I grew up eating turned auspicious a few years ago when I started my business: Mother-in-Law’s Kimchi,  a line of packaged napa cabbage, daikon and vegan kimchis. Kimchi goes through active fermentation when its vegetables (typically napa cabbage or radish) are mixed with a heady sauce of chili pepper flakes, garlic and ginger, and is aged for as little as three days and as long as a few years. The result is a crunchy, tangy, spicy and complex pickle that’s rich in digestion-enhancing probiotics. The flavors continue to change with time. I once opened a daikon radish kimchi aged over two years that had notes of aged salami and cheese.

As I wrote “The Kimchi Cookbook” and began testing a vast array of kimchi recipes using a panoply of seasonal vegetables, I explored the parallels of natural fermentation in winemaking and kimchi making. The process allowed me to help demystify and share the versatility of kimchi as a condiment and cooking ingredient that complements and enhances the pleasure of a meal much like an everyday wine.

Enjoying kimchi alongside wine results in a sensory experience in which taste and texture come alive. Both can be judged by their fruit flavors, length of acidity and overall balance.

Pairing wine + kimchi

Through a number of tastings, I have come across some stellar kimchi-wine pairings that can serve as a guide. For example, an off-dry white sparkling Grüner Veltliner or a German Kabinette Riesling is a perfect companion for the robust spice and texture of daikon kimchi.  The wine’s bubbles and hint of sweetness help offset the heat and tangy notes of the kimchi and counterbalance the multitude levels of flavors.  A simple Beaujolais Nouveau (yes, a red wine!) is wonderful with napa cabbage kimchi; the Beaujois’ lack of tannins brings out the fruity notes of the chili in the kimchi seasoning rather than spice that one would normally expect.

Being a wine lover  shaped my understanding of kimchi — the characteristics in fermentation frame a balance of flavors and textures in my sensory experience that makes fermented foods so uniquely appealing to us all.

Top photo composite:

Lauryn Chun. Credit: Renato D’Agostin

Kimchi jars. Credit: Sara Remington

Zester Daily Soapbox contributor Lauryn Chun is the founder of Mother-in-Law's Kimchi, a line of artisanal kimchi based on an original recipe from Jang Mo Gip (Mother-in-Law’s House), her mother's beloved restaurant in Garden Grove, California. She is the author of  The Kimchi Cookbook and a former Wine & Spirits Magazine tasting editor.

  • Maggie Drake 3·12·13

    I have a 3 piece fermentation crock made by a local potter. I will love to have this book.