Food：

• Jeyuk Bokkeum (Spicy Pork Bulgogi)

Wine of my choice：

• Weingut Josef Spreitzer, Lenchen Spätlese Riesling »303« , Rheingau, Germany 🇩🇪 2017

Bulgogi is a popular Korean dish known by many around the world. Bulgogi, in Korean, literally means “fire meat”. It is made from thinly sliced beef, pork or chicken and it’s traditionally grilled, but stir-fry has become a popular cooking method as well.

The spicy version made with pork may be unfamiliar to most people outside of Korea. Spicy Pork Bulgogi is actually consumed more often than Beef Bulgogi in South Korea because pork is much more affordable than beef.

Spicy Pork Bulgogi is ubiquitous in South Korea. The dish is sold in traditional Korean restaurants especially those in college towns and business districts. It is also a popular dish that people would make at home and every household has its own recipe.

The first Korean literature mentioned Spicy Pork Bulgogi was in a novel, named “A Lucky Day”, published in 1924, where the financially strapped protagonist, a rickshaw man, eats Spicy Pork Bulgogi while drinks alcohol with a friend. This novel provides a good indication that Spicy Pork Bulgogi was a popular side dish served with alcohol back then.  

I am so happy to have my very good friend, Mina, join me with this project. We shot the video together with her showing us how to make Spicy Pork Bulgogi and me covering the ideas of paring wine with the dish.

I met Mina while we attended the same program at grand school in NY. I knew she was passionate about cooking and was very good at it. Mina now teaches Art History at a university in South Korea and writes critiques on modern and contemporary artworks. I was so lucky to caught her to do the project with me while she was in the state for a short stay.

Spicy Pork Bulgogi is not only Mina’s signature dish but also a family recipe passing down from her grandmother. Mina said, “Like Kimchi, every household makes Spicy Pork Bulgogi with their own twists. You can add Kimchi or seafood, like squid or octopus, to make it more personal. The sauce can be adjusted to be sweeter or spicier according to your taste. Spicy Pork Bulgogi can be served with a bowl of rice, and many Koreans prefer wrapping the pork with fresh vegetables. These vegetable wraps are called “Ssam” in Korean. I hope you will enjoy having Spicy Pork Bulgogi with fresh vegetable Ssam.”

＊Be sure to check out the video, “Pairing Wine with Jeyuk Bokkeum (Spicy Pork Bulgogi )” on my YouTube channel 酒意思SIP WITH JOYCE. You can also find the recipe here.

Can wine go with Spicy Pork Bulgogi?

Of course. Let’s take a look at the major flavor profile of the dish: red pepper flakes, soy sauce, sugar, leeks and onions. The pepper flake is the main ingredient that gives the dish its color and spiciness, but it also provides subtle sweetness to the dish. Soy sauce adds saltiness and umami. Sugar plays an important role here to balance out the heat from the pepper flakes and saltiness from soy sauce. The sweetness of leeks and onions not only add additional layers of flavor but also provide extra textures.

White wines with hints of sweetness, such as off-dry to sweet Chenin Blanc and Riesling would be ideal. The sweetness in these wines would reduce the pungent feeling on the taste nerves in the mouth. Moreover, the bright acidity and fruitiness of wine complement the sweetness from the leeks and onions but wash out the greasiness of the pork.

If you prefer red wines, medium bodied reds with zippy acidity, integrated tannins, like Cerasuolo di Vittoria, Valpolicella, and Rioja are great choices. These wines have pronounced red and black fruits aromas and flavors, and most importantly, the savory and earthy quality in the wines work wonderfully with Spicy Pork Bulgogi. 

The wines I mentioned above, they all go well with Spicy Pork Bulgogi, but there is one wine really stand out from the crowd during our pairing tasting: the Spätlese Riesling from Rheingau, Germany. I will give a thorough explanations on my pick in the next chapter. Let’s take a look Rheingau, a small but prestige German wine region known for its Riesling.

The Region: Rheingau

Rheingau, one of the 13 designated German wine regions, is a narrow strip situated on the north bank of the river Rhine between Wiesbaden and Lorch am Rhein and stretching to Flörsheim-Wicker in the east where the tributary river Main flow through.

The Geography of the Rheingau is distinct. The northward flow river Rhine was forced to turn west due to the Taunus Mountains stand in between. The vineyards are located on the hills facing south, enjoying the optimal sunlight for grapes to ripen. Moreover, the Taunus Mountains block the winds from the north and make the region an ideal place to grow grapes.  

Rheingau, a relatively small wine region with only 3,185 hectares under vines, has rich history in winemaking. Documents showed that modern winemaking started in medieval time. Monks at Eberbach Abbey (Kloster Eberbach) brought in Pinot Noir from Burgundy and plated Riesling in the region. Furthermore, Rheingau is also the place where Spätlese (late harvest) wines has been discovered and made.

Rheingau has high reputation in producing white wine, most Riesling, which accounts for 77.7% of planting. Rhengau Riesling offers rich and intense peach aromas with pronounced mineral qualities yet refined with potential to age. Spätburgunder (Pinot Noir) comes in second, occupied 12.2% of the vineyard land. Exhibiting medium bodied with soft and ripe red berries aromas, Rheingau Spätburgunder is bright with velvety tannins and smooth texture.

The Producer: Weingut  Joseph Spreitzer

Nestled in Oestrich, in the heart of the Rheingau, Weingut Joseph Spreitzer was founded in 1641 and is one of the oldest estates in the Rheingau. Bernd and Andreas Spreitzer have taken over the realm since 1997.  

Currently cultivating 24 hectares with 95% of the planting is Riesling, and the rest is Pinot Noir, sustainable farming has been implied over the past 15 years. Spreitzer family believes the essence of excellent wines come from excellent grape quality. The commitment of intensive care of the vineyard is of the utmost importance.

What Does the Wine Taste Like?

Oestrich Lenchen Spätlese Riesling »303« is made with 100% late harvest Riesling and vinified solely in stainless steel tank.  With 110 g/l of residual sugar against 10.2 grams of acidity, the wine is sweet with exuberant floral notes of honeysuckle and jasmine jumping right out from the glass. Enchanting aromas and flavors of golden delicious apple, sugar coated tangerine peel, dried apricot, pineapple, and mango overflow on the palate. I particularly enjoy the mouthwatering acidity as it balances out the sweetness and entices the next sip. Finishes are long and consistent.

Back Story of Label »303«

A little story about the label Oestrich Lenchen Spätlese Riesling »303«. Spreitzer family has been vinified the wine since 2000 in honor of their grandfather, Josef Spreitzer, for setting the record of harvesting 600 liter of must at an Oechsle scale of 303°, an exceptional sugar level for making Trockenbeerenauslese in 1920, at the same parcel where Oestrich Lenchen is located today.

Why does Spätlese Riesling go with Spicy Pork Bulgogi?  

In general, the flavors of Spicy Pork Bulgogi are sweet, savory, and spicy.  To counterbalance the flavors profile of the dish, we would avoid wine has light bodied with neutral aromas and flavors. If putting the flavor profiles of wine and the dish on the scales, the ideal condition is to find a wine could hold the flavors of the dish yet won’t overpower the dish.

Therefore, to pair with Mina’s Spicy Pork Bulgogi, my final pick goes to the Weingut Josef Spreitzer »303« Lenchen Spätlese Riesling. The residual sugar in the wine not only reduce the spiciness of the dish but brings out the sweetness of onions and leeks. Furthermore, it amplifies the flavors of the sauce and add additional layers to the dish. The racy but balanced acidity of this Riesling serves as a palate cleanser and cut down the heaviness of the dish.

I have noticed that many people don’t enjoy wine with high acidity, especially while drinking whites, but wine with great acidity is one of the major key components to a good pairing. If planning to have food with high content of fat next time, give wine with high acidity a chance to reaffirm.

I’m so grateful that I had the opportunity to work with Mina and have her to share this staple Korean dish: Spicy Pork Bulgogi. Please stay tuned as I will release the recipe soon. Before than, please check out the video on my YouTube Channel 酒意思SIP WITH JOYCE on “Pairing Wine with Jeyuk Bokkeum (Spicy Pork Bulgogi)” and get the wines ready. You can also find the recipe here.

Where to buy Josef Spreitzer, Lenchen Spätlese Riesling »303« :

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Thank you!  XOXO

【韓式辣炒豬肉與甜甜麗思玲的絕妙搭配】

餐點：

• 韓式辣炒豬肉

餐酒：

• Weingut Josef Spreitzer »303« Lenchen Spätlese Riesling, Rheingau, Germany 🇩🇪 2017

說起韓式烤牛肉（Bulgogi ），喜歡韓國菜的朋友對這道菜一定不陌生。它是一道非常具有代表性的韓國菜，幾乎是無人不知、無人不曉。而韓式烤肉在韓文字面上的翻譯是指「烤肉」的意思。可以用切成薄片的牛肉、豬肉或雞肉來烤製。傳統的做法是放在炭火上烤，如今，使用鍋子快炒也變成一種廣為大家所接受的烹調的方式。

對歐美國家的人來說，韓式辣炒豬肉（Jeyuk Bokkeum ）的接受度與普及度反倒沒有韓式烤牛肉來得高，但是在南韓，吃韓式辣炒豬肉的人可是要比吃韓式烤牛肉要來的多，主要的原因是因為豬肉的價格要比牛肉便宜得多，再加上這道菜非常適合人多時享用，搭上啤酒或燒酒一起喝，人生一大享受。

而韓式辣炒豬肉在韓國的普及度之高，幾乎是所有的韓式餐廳、食堂都會賣這道菜，尤其是在大學商圈或是辦公大樓附近的餐廳，更是受歡迎。這道韓式辣炒豬肉也算是一道家常菜，每家做出來的韓式辣炒豬肉，也都有自己的獨到之處。

在1924年出版的一部韓國小說「幸運的一天」裡，第一次裡提到韓式辣炒豬肉這道菜。根據小說裡的描述，經濟拮据的主人公一邊吃著韓式辣炒豬肉，一邊與朋友喝著小酒。在這部小說裡，提供給我們一些線索，說明在當時的時空環境背景下，韓式辣炒豬肉是一道很普遍且親民的下酒小菜。

這個餐酒搭配單元，我很榮幸能邀請到我非常要好的朋友 Mina來一起合作。我們不僅拍了一個短視頻，教大家如何製作這道菜，也為大家提供了餐酒搭配上的一些建議。Mina是韓國人，我們兩個是在紐約唸研究所時認識，在上學時就已經知道她對做菜很有興趣，也燒得一手好菜。這次剛好有這樣的機會，便邀請她來露一手，而她也欣然答應，才促成了這道韓菜搭配葡萄酒的單元。

這道韓式辣炒豬肉不僅是Mina 的拿手菜，也是她的外婆親手傳下來的食譜。Ｍina 說：「韓式辣炒豬肉的食譜也如同製作泡菜一樣，家家戶戶都有自己的獨門配方。在做這道菜時，你可以加入泡菜或海鮮，像是花枝或章魚一起烹煮，做成自己喜歡的口味。醬料的部分，要甜還是要辣都可以依照自己的口味做調整。在韓國，吃韓式辣炒豬肉時通常都會配著白飯一起吃，有許多人偏好用新鮮的蔬菜包著辣炒豬肉吃。歡迎大家試著用新鮮的蔬菜包著韓式辣炒豬肉吃吃看。」

＊千萬別錯過我們精心製作的影片，歡迎到我的YouTube 頻道酒意思Sip with Joyce 觀看【韓式辣炒豬肉與葡萄酒的餐酒搭配】喔！

韓式辣炒豬肉能與葡萄酒做餐搭嗎？

當然可以。首先，我們先來看看構成這道菜的主要風味食材有哪些，再根據食材的特性逐一分析，找出能與之匹配的葡萄酒。辣椒粉、醬油、糖、韭蔥及洋蔥是賦予這道菜主要風味食材。辣椒粉主要是付予這道菜顏色及辣度，除了辣度之外，辣椒粉本身也帶有一些甜度。醬油則增添鹹度及鮮味; 糖在這裡則扮演了一個很重要的角色，它平衡了辣椒粉的辣及醬油的鹹。韭蔥與洋蔥所釋放出的甜味不僅為這道菜增加了層次，也多添了一分的口感。

搭配白酒的話，帶有一點甜度的白酒，像是半甜至甜型的白梢楠（Chenin Blanc）及麗思玲 （Riesling）是非常理想的選擇。這些酒裡所含的糖量足以緩解舌尖上的刺激感，像是吃辣時喝牛奶或是優酪乳起到的作用一樣。再者、酒中明亮的酸度及果味則提出韭蔥及洋蔥的甜並且化解了豬肉的油膩感。

如果您喜歡紅酒的話，中等酒體帶有爽脆的酸度、圓潤的丹寧，像是切拉蘇歐蒂維多利亞（Cerasuolo di Vittoria）、瓦波利契拉（Valpolicella）及里歐哈（Rioja）是很棒的選擇。這些紅酒有濃郁的紅色及黑色水果的芳香及味道，而且最重要的是，酒中含有的獨特的鹹香滋味及土質的風味與韓式辣炒豬肉搭配起來是再合拍也不過了！

以上推薦的這幾款葡萄酒都能與韓式辣炒豬肉匹配。在我和Mina試酒搭配餐點的過程中，帶有甜度的德國麗思玲表現最為搶眼，與韓式辣炒豬肉搭配起來契合度之高，幾乎到了無懈可及的程度。至於是怎麼個契合法，我會在下面的章節為大家做更詳細的說明。現在讓我們來了解一下這瓶麗思玲的產區：德國萊茵高。

產區：萊茵高（Rheingau）

做為德國13個葡萄酒法定產區的其中一員，萊茵高產區座落於萊茵河北岸，位於Wiesbaden與Lorch am Rhein之間，呈狹長帶狀形並延展至東邊的Flörsheim-Wicker，於萊茵河支流緬茵河的北岸。

萊茵高的地理形勢十分特殊，原本是南北縱向流淌的萊茵河在遇到Taunus Mountains 後，戲劇性的改變了河道的走向往西繞行，造成了座落在山坡上的葡萄園大都面南，讓葡萄得以享受充足的日照。此外，位於北邊的Taunus Mountains則形成了天然的屏障，阻擋了來自北方的寒風及降雨，為萊茵高提供了得天獨厚的種植葡萄的氣候條件。

葡萄種植面積只有3185公頃的萊茵高有著悠長的釀酒歷史。自中世紀開始就有釀酒歷史的記載，在Eberbach Abbey (Kloster Eberbach)修道院的修道士們將勃根地的黑皮諾引進種植，並開始種植麗思玲白葡萄。此外，萊茵高也是釀製晚摘葡萄的發源地呢！

萊茵高以釀製白酒而聞名，麗思玲的產量為最大宗，佔了77.7%。萊茵高麗思玲以它鮮明的礦物硝石及濃郁的蜜桃風味著稱，酒體要比Mosel產的麗思玲較為飽滿與豐腴。紅酒Spätburgunder (黑皮諾的德國名)的產量則佔了12.2%。是萊茵高第二著名的葡萄酒。萊茵高的Spätburgunder酒體中等不滯膩，莓果香四溢，單寧柔滑如絲，優雅至極。

酒莊：Weingut Joseph Spreitzer

座落於Oestrich，萊茵高的正中心，Joseph Spreitzer 酒莊在1641年建立，也是萊茵高歷史最悠久的酒莊一。Bern and Andres Spreitzer兩兄弟於1997年從父親的手中接過重擔，擔任起掌管酒莊的重任。

目前擁有24公頃的葡萄園，麗思玲的種植佔了95％ 的面積，剩下的5% 則種植黑皮諾。葡萄園的種植與管理則以永續農法經營，如今已實行了15個年頭。Spreitzer 家族一直秉持的經營理念便是：要掌握釀造卓越葡萄酒的精髓便是要有品質優良的葡萄。對他們而言，對葡萄園全心全意的悉心照料與付出是無比重要，也是他們對自身品牌的重視與要求。

Joseph Spreitzer Lenchen Spätlese Riesling »303« 的口感與風味

這瓶白葡萄甜酒是由100% 晚摘麗思玲釀製而成，全程在鋼筒中發酵，完成釀製的過程。有著110克/公升的殘糖量，這瓶麗思玲的甜度喝起來有著手搖杯8 分至全糖的甜度，但由於其酸度有高達10.2 克/公升，喝起來不致過於甜膩而令人受不了。這麗思玲在杯中綻放的迷人金銀花與茉莉花花香，叫人心往神迷。金黃蘋果香，沾滿了白糖的新鮮蜜橘皮，香甜的杏桃果乾，鳳梨果乾及芒果果乾的芳香在鼻腔與口中繚繞，久久而揮之不去。這瓶麗思玲的強勁而平衡的酸度令人激賞，為這瓶麗思玲增添許多光彩，後韻令人回味無窮。若沒有這漂亮的酸度支撐，這瓶麗思玲也將相形失色，落入甜而膩口的泥沼。

 »303« 酒標的由來及意義

這»303«酒標可不是酒莊一時興起而取的。這背後還有一個令人驕傲的小故事。Bern and Andres Spreitzer 兩兄弟的祖父在1920年時曾創下了一個前所未有的紀錄。他在 Oestrich Lenchen 葡萄園裡摘採的葡萄經壓榨過後所產出的葡萄漿，其含糖量高達303°Oe, 超出製作 Trockenbeerenauslese 的標準的兩倍（150 – 154°Oe）。而當年（1920 年）釀製的酒，在二次世界大戰後，在 Assmanshausen 的高級餐廳 Krone Restaurant 曾賣到一瓶高達 $205馬克。Spreitzer 家族在 2000 年開始製作 »303« 晚摘型甜酒，來紀念其祖父。

韓式辣炒豬肉與甜甜麗思玲的絕妙搭配

 一般來說，韓式辣炒豬肉吃起來是鹹香甜辣，風味十足。要選擇能與之媲美葡萄酒來做搭配，怎麼樣也要風味十足才行。以免倆相比較之下，呈現不對等的情況，不是酒相形失色，就是菜的味道凸顯不出來。 

我最終選擇了Spätlese 麗思玲來搭配 Mina 準備的這道韓式辣炒豬肉，是因為這瓶酒的甜度不僅能降低辣椒粉帶來的辛辣感，還帶出了洋蔥及韭蔥的甜味，更令人驚艷的是，這酒還隱隱地提出豬肉的鮮甜，著實讓人意想不到。而這瓶酒強勁卻又平衡的酸度，為這道菜解了不少油膩感，起了齒頰生津的作用，讓人吃了還想再吃。

有很多朋友不怎麼喜歡酸度太高的葡萄酒，尤其是白葡萄酒。但其實高酸度的葡萄酒是去油解膩的最佳良伴，而且還能幫助消化，減少吃了大魚大肉後的腸胃不適感。建議下次要吃高油脂的食物時，不妨選一瓶酸度高一點點葡萄酒試試，感受一下這樣的搭配，或許您會對高酸度的葡萄酒另眼相看。

再次感謝我的好朋友Mina跟我一起合作這個單元。藉由這個難得的機會，我們有了短暫的時間敘舊，也為大家介紹了一道非常道地的韓國料理與餐酒搭配的推薦。每次與不同的來賓合作，都能激出不一樣的火花，帶給大家不同的視覺饗宴。對這道菜有興趣的朋友可以到 酒意思SIP WITH JOYCE 的YouTube 頻道觀看我們所錄製的影片【韓式辣炒豬肉與葡萄酒的餐酒搭配】喔！

＊想找食譜及酒單的朋友們，請點這兒！

＊想買Joseph Spreitzer Lenchen Spätlese Riesling »303« 的朋友，請點選以下連結查詢：

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