Corinne Eom

These days wine has become very popular in Korea, it has even been said there is a “wine syndrome.” There was an explosion in popularity when the wine comic book, “Les Gouttes de Dieu (The Tears of God)” came to Korea. We asked Sommelier Corinne Eom from the InterContinental hotel to give pairing and tasting notes on wine and Korean food. Before working at the InterContinental Hotel, she was trained in wine in Bordeaux, France. She apprenticed at the 3 Star Michelin Restaurant, Georges Blanc in France and she was the sommelier at 3 Star Michelin Restaurant L’Osier in Japan.

“Korean Barbecue and Galbi Jim are both rich flavored Korean beef dishes. These savory dishes pair well with jammy and red fruit rich wines such as shiraz. One wine I think particularly works well is “Torbeck’s 2006 Woodcutter Shiraz.” The overt smoky and chocolate elements of this wine are well matched with these two famous meat dishes.”

“Korean style raw fish is delicate and fresh. It has a bit more bite than Japanese sushi, but the flavors are more effervescent. I think this dish would be best with Chablis because the apple, lemon, and flinty elements pair well with the taste of raw fish. Also the high acidity in the wine makes the palate clean and fresh.”