"Chardonnay with Samgyeopsal": Hanhae's Unique Suggestion, High-Priced Vintage Wines, and the Decanting Debate

From the value held by expensive vintage wines to wine combinations that pair well with everyday samgyeopsal, various stories surrounding wine were exchanged. On JTBC's 'Talk Pa One 25 O'Clock', interesting conversations continued regarding the experience of rare vintage wines and ways to enjoy wine.

Millions of won per glass: The value and experience of hundred-million-won wines

The conversation opened with stories about 'Romanée-Conti', a top-tier wine made from the Pinot Noir variety. It was mentioned that Romanée-Conti is a wine made from 100% Pinot Noir, and certain famous vintages can reach prices ranging from tens of millions to hundreds of millions of won.

The value of such expensive wines did not lie solely in the price. One participant shared an anecdote where an acquaintance sommelier, while serving, brought two precious glasses of leftover wine in a plastic container to be shared among eight people. Although it was wine that could cost hundreds of thousands of won per sip, the cast members intuitively enjoyed the taste while feeling the delicate fruitiness of the Pinot Noir variety that had survived for over 50 years.

"White wine with Samgyeopsal": Hanhae's unique pairing suggestion

During the wine recommendation segment, a unique suggestion from participant Hanhae drew attention. While people usually think of red wine for meat dishes, Hanhae recommended white wine for the beloved Korean samgyeopsal, giving it the nickname 'Sam-sha' (Samgyeopsal + Chardonnay).

He explained that Chardonnay with oak aromas goes well with samgyeopsal. He also added that Sauvignon Blanc could be a good option. Other participants showed positive reactions to this. On the other hand, diverse tastes intersected as preferences for wines from the France Sauternes region, famous for dessert wines, or Port wine were also shared.

The tasting process and the practical meaning of decanting

The video introduced specific tasting methods to sense the aroma and check the taste before drinking wine. The process involved first smelling the aroma, then holding the wine in the mouth and gargling to check the tannins or acidity felt between the gums. Afterward, a method of swallowing the wine while exhaling through the nose to confirm the aroma was explained.

Along with this, a debate arose regarding 'decanting', which involves exposing wine to air to soften the taste. It was pointed out that while air contact causes a significant change in the case of firm and young wines, it is not essential for all wines. In particular, regarding low-priced wines easily available on the market, a realistic point was made that a decanter could be much more expensive than the price of the wine, revealing various perspectives on the necessity of decanting.

Source: JTBC Entertainment (YouTube)