Though wine is often available in South Korean restaurants -- particularly those offering beef barbecue -- it's not something that most people think to order. Beer and rice wine are more common accompaniments.
《华尔街日报》──虽然现在很多韩国餐馆都提供葡萄酒（尤其是那些供应烤牛肉的餐厅），但多数人在吃韩国菜时还是不习惯点葡萄酒。啤酒和米酒是更为常见的选择。
But Joshua Hall, a wine broker from New Zealand, says that as the popularity of Korean food grows around the world, so does the interest in picking wines that go with it. 'Looking at food blogs,' he says, 'people are going to Korean restaurants and they're wondering what wine to take.' Early last year he started a website, www.winekorea.asia, devoted to the subject. More recently he founded Bacchus, a group of sommeliers, chefs and food writers that promotes wine pairings with Korean cuisine.
但在新西兰的葡萄酒经纪人霍尔（Joshua Hall）看来，随着韩国料理在全球范围内的风行，如何挑选与之搭配的葡萄酒也成了一个时髦的话题。霍尔说，看看那些美食博客， 大家都想知道上韩国餐馆时到底该带什么酒？去年年初，霍尔开设了一个网站：www.winekorea.asia 专门探讨这一问题。就在最近他又发起创立了一个名为"酒神"（Bacchus）的组织。该组织由一群侍酒师、大厨和美食作家构成，专门推广吃韩国料理配搭葡萄酒的理念。
Most people tend to equate Korean food with spiciness, but Mr. Hall says texture and saltiness are more important considerations for pairing, while the factor that counts above all is the prodigious quantity of vegetables that are usually part of Korean meals.
在很多人看来，韩国料理最突出的特点就是口味辛辣。但在霍尔看来，韩国菜的质地（texture）和咸度（saltiness）是搭配红酒时要考虑的更为重要的因素。另外，韩国料理通常包含大量蔬菜，这一点尤为重要，是在选酒时需要首先考虑的因素。
'If you've got a dish with a lot of vegetables, it's changing the flavorprofile to more earthy flavors and you have to have a wine that can handle earthy flavors,' Mr. Hall says. 'Vegetables clash with wines with lots of tannins.' As a rule, tannic wines overwhelm rather than complement the flavorprofile of Korean cuisine; the same goes for punchy, high-alcohol reds. Medium-tannin wines with little or no oak are best, Mr. Hall says. White wines pair well with many dishes, he adds, and the most versatile type of wine with Korean food is rose.
霍尔说，如果一道菜放入了较多的蔬菜，那么菜肴的风味曲线（flavorprofile）会发生变化，变得更具泥土味（earthy flavor），所以你需要一瓶能够驾驭这种口味的葡萄酒。" 他认为蔬菜和含丰富单宁的葡萄酒不相匹配。因为富单宁的葡萄酒往往会盖过韩国料理的丰富口味，无法为菜肴提供一种恰当的补充。同样，酒劲大、度数高的红葡萄酒也不适宜搭配韩国菜。霍尔认为，单宁含量适中、轻微或者没有在橡木桶内熟成的红葡萄酒是韩国菜最好的伴侣。白葡萄酒可以和很多菜肴搭配，而最百搭的莫过于玫瑰红（Rose）了。
-- Bindaeddeok. This pancake made from cornmeal and ground mung beans, usually with pork, onions, scallions and kimchi, goes well with a refined Syrah or Syrah blend from southern France.
韩式绿豆煎饼（Bindaeddeok）：这道菜由玉米面混入磨碎的绿豆，再加入猪肉、洋葱、青葱和泡菜做成。法国南部的纯西拉（Syrah）或含有西拉的混合红酒（Syrah blend）都是很好的搭配。
-- With barbecue beef, look for a Merlot that's had little or no oak aging.
烧烤牛肉（barbecue beef）：轻微或者没有在橡木桶内熟成的美乐（Merlot）是不错的选择。
-- Barbecue pork, grilled and often salted, works well with a medium- bodied Soave Classico from Italy.
烧烤猪肉（Barbecue pork）：猪肉常常先用盐腌制过才进行烤炙。比较不错的选择是酒体适中的意大利古典索瓦精选干白（Soave Classico）。
-- Pajeon -- scallions, onions and sliced chili in a flour batter, fried in oil -- matches nicely with the racy acidity of a crisp dry Riesling.
韩式葱油饼（Pajeon）：将青葱、洋葱和切片辣椒裹在面粉团内，然后油炸。口感醇厚、酸爽适中的雷司令（Riesling）干白是最佳伴侣。
-- Three dishes that go with a crisp, dry rose: the steamed dumpling mandoo (minced meat, chopped vegetables and glass noodles wrapped in thin dough); japchae (stir-fried glass noodles with vegetables, eggs and meat); and bibimbap (vegetables, beef and rice mixed with pepper paste in a bowl).
以下三道菜和口感酸爽的干玫瑰红（Rose）很搭：韩式蒸饺（Mandoo，用肉末、切碎的蔬菜和粉条做馅）； 韩式炒粉条（japchae，蔬菜、鸡蛋、肉丝以及粉条炒在一起）；石锅拌饭（bibimbap，蔬菜，牛肉和米饭搭配辣椒酱拌在一起）。
Helen Seunghee Yoon
- available [ə´veiləbəl]
a.可用的；有效的 (初中英语单词) - factor [´fæktə] n.因素；原动力；要素 (初中英语单词)
- flavor [´fleivə] n.滋味 vt.给....调味 (初中英语单词)
- nicely [naisli] ad.恰好地；谨慎地 (初中英语单词)
- pepper [´pepə] n.胡椒 vt.加胡椒 (初中英语单词)
- offering [´ɔfəriŋ] n.提供；礼物；捐献 (高中英语单词)
- popularity [,pɔpju´læriti] n.普及；流行；名望 (高中英语单词)
- overwhelm [,əuvə´welm] vt.压倒；淹没；打翻 (高中英语单词)
- batter [´bætə] v.乱轰；磨损(家具等) (高中英语单词)
- broker [´brəukə] n.经纪人，掮客 (英语四级单词)
- devoted [di´vəutid] a.献身...的，忠实的 (英语四级单词)
- texture [´tekstʃə] n.(织物等的)质地 (英语四级单词)
- prodigious [prə´didʒəs] a.惊人的；巨大的 (英语四级单词)
- refined [ri´faind] a.精制的；文雅的 (英语四级单词)
- profile [´prəufail] n.侧面 vt.画...侧面 (英语六级单词)
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