In his extensive travels across the region, he’s developed a fondness for Asian food, naming Thai cuisine as his favourite in South-east Asia. “I love the aromatic flavours and combinations of sweet, sour and spice paired with a large glass of my preferred white varietal, Riesling,” Nussey shares.
“The style of chicken rice can vary and it really depends on how much chilli and soya sauce you like. I like mine with more soya sauce and so I would go with a cool climate Pinot Noir from the New World with generous fruit flavours, rather than the more savoury Burgundian style. Limari in Chile with its Pacific Ocean exposure and mineral soils produces some great value examples such as the Maycas del Limari Reserva Especial Pinot Noir.”
“I would consider going for an aromatic white wine with some sweetness, potentially a Casillero Del Diablo Viognier with its fresh and intense aromas with notes of fruits like apricots and cherimoya (Chilean custard apples), a soft touch of vanilla and a sweet and long finish. If you really like to turn up the heat, then an off-dry Riesling such as Leitz Berg Kaisersteinfels Rudesheimer Riesling Kabinett from the Rheingau is a perfect match with its balance of acidity and sweetness against the rich spicy coconut broth.”
“With such clean and subtle flavours, you could go for the local match of a Japanese Koshu such as Chateau Mercian Koshu Kirioka, but with richer seafood like fatty toro, I would look for a wine that exhibits the same characters. The Marques de Casa Concha Chardonnay, now produced in the cooler climate of Limari on the edge of the Atacama Desert, has given rise to a Chardonnay that even the ABC (anything-but-Chardonnay) crowd would appreciate: the gentle use of oak-ageing gives richness to this ripe and vibrant wine, which offers flavourful aromas of white pear, toasted hazelnut and mineral notes.”
“The difficulty in pairing Korean barbecue is not so much the grilled meats but its accompaniments such as kimchi. I would look for a wine with good acidity and softer tannins as firm tannins and spice are not a good combination. Syrah/Shiraz has the natural spice to counter the spice in kimchi — Australia’s Barossa produces some great wines but now Chile is also producing some exceptional Syrah such as Matetic EQ from the San Antonio Valley with its bold black fruits, violet and spice aromas, and smoothly elegant tannins.
Otherwise, go for the La Chamiza Martin Alsina Malbec from the Uco region of Argentina, another country very well known for its barbecue. This wine comes from vines which are almost 100 years old and the naturally low yields produce deep concentration, perfectly ripe red fruits and silky tannins, but with a freshness from the acidity that cuts through the fat of the Korean barbecued pork or beef.”