Pairing wine with salad has always been a delicate task, especially when the salad in question is kimchi salad—bold, spicy, tangy, and packed with umami. But while many wines struggle to keep pace with kimchi’s intense flavors, sherry wines rise to the challenge with grace and complexity. In particular, amontillado, with its nutty depth and vibrant acidity, becomes the perfect bridge between the sharpness of kimchi and the elegance of wine. This is not just about finding a drink to match your salad; it’s about creating a pairing where both elements elevate each other.
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BALANCING THE BOLD FLAVORS OF KIMCHI
Kimchi, the iconic Korean fermented vegetable dish, is famous for its powerful flavor profile. The fermentation process develops layers of sourness and spice, while the umami from ingredients like fish sauce or fermented shrimp adds richness that lingers on the palate. When used as a salad, often tossed with fresh herbs and a splash of vinegar or citrus, kimchi becomes even brighter and more pungent.
These bold flavors can overwhelm many wines, especially those that are too delicate or overly fruity. But sherry wines, with their savory depth, unique oxidative notes, and naturally high acidity, can meet kimchi on its own terms. The goal is not to tame kimchi but to find a partner that complements and highlights its complexity—amontillado sherry does precisely that.
THE ROLE OF ACIDITY AND UMAMI IN THE PAIRING
Two of the most important elements to consider when pairing kimchi salad with wine are acidity and umami. Kimchi’s fermented tang and savory core demand a wine that can handle both without being overshadowed.
Acidity is crucial to refresh the palate between bites. Kimchi can be fiery, and the sharpness of vinegar or chili creates a need for something crisp and cleansing. This is where amontillado’s vibrant acidity plays a central role, cutting through the spice and salt while bringing a refreshing lift to each bite.
Just as essential is umami. The savory depth of kimchi resonates beautifully with the nutty, slightly oxidative character of amontillado, creating a pairing that feels seamless and balanced. Unlike most wines, amontillado shares this umami dimension, making it an ideal match for fermented dishes.
BEST SHERRY VARIETY FOR KIMCHI SALAD: AMONTILLADO
Of all the styles of sherry wines, amontillado stands out as the most versatile for this pairing. With its balance of dry, crisp notes and subtle richness, it offers both contrast and harmony when enjoyed alongside a vibrant kimchi salad.
Where a fino or manzanilla might be too light and a cream sherry too sweet, amontillado finds the sweet spot—robust enough to stand up to kimchi’s punch, yet refined enough to elevate its flavors.
WHY AMONTILLADO WORKS WITH KIMCHI
There is something inherently compatible between amontillado and the fermented essence of kimchi. Both offer layers of flavor that unfold with each sip and bite—nutty, earthy, and savory. The gentle oxidative aging of amontillado gives it a rounded, almost toasted quality that pairs beautifully with the fermented cabbage and spices. And its bone-dry finish ensures that it refreshes rather than competes with the food.
What makes this pairing special is the way amontillado enhances the complex spice of kimchi without dulling it, while also highlighting the vegetable’s natural sweetness and tang.
EXPLORING LUSTAU AMONTILLADO LOS ARCOS
Among the finest examples of this style is Lustau Amontillado Los Arcos, a benchmark for lovers of classic amontillado. This wine, aged under the solera system, offers rich notes of roasted hazelnuts, dried herbs, and a hint of salinity that feels right at home alongside fermented dishes.
Los Arcos carries a vivid acidity and dry finish, making it not only a superb standalone wine but also an ideal match for the bold personality of a kimchi salad. The subtle oxidative nuances found in Los Arcos mirror the fermentation notes of kimchi, weaving the two together in a way that feels effortless and refined.
ENHANCING YOUR DINING EXPERIENCE WITH SHERRY AND KIMCHI SALAD
To truly enjoy this pairing, serve amontillado slightly chilled, around 12–14°C (54–57°F), in a white wine glass to capture its aromas. Kimchi salad should be freshly prepared and served cool, allowing its sharp flavors to shine without becoming overwhelming. Consider offering a small pour of amontillado to sip before the meal, to appreciate its character on its own. Then, as you dig into the salad, notice how the wine’s savory notes echo those of the dish, while its acidity keeps your palate refreshed.
HOMEMADE KIMCHI SALAD RECIPE WITH A SHERRY TWIST
Ingredient List
To create a kimchi salad with a nod to Jerez wines, you will need:
• 1 cup Napa cabbage kimchi, chopped
• 1 small cucumber, thinly sliced
• 1 small carrot, julienned
• 1 scallion, finely sliced
• 1 tablespoon rice vinegar or a few drops of fino for acidity
• 1 teaspoon sesame oil
• 1 teaspoon toasted sesame seeds
• Optional: A few drops of Lustau amontillado can be added to the dressing for depth
Step-by-Step Preparation Instructions
1. In a mixing bowl, combine the chopped kimchi with the cucumber, carrot, and scallion.
2. Add rice vinegar (or fino), sesame oil, and sesame seeds. Gently toss everything together until well coated. If you want to enhance the umami character, add a splash of amontillado to the dressing—just enough to bring a savory complexity.
3. Let the salad sit for five minutes to allow the flavors to meld, then serve it chilled alongside a glass of amontillado.
FREQUENTLY ASKED QUESTIONS ABOUT KIMCHI SALAD AND SHERRY PAIRING
Why does amontillado pair well with kimchi?
Amontillado’s combination of acidity, nutty richness, and umami depth complements kimchi’s sharpness and fermentation beautifully. It mirrors the savory elements while refreshing the palate.
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Can I use a different sherry if I don’t have amontillado?
Yes, a palo cortado would be another excellent choice, offering similar depth but with slightly more structure. A fino or manzanilla could also work, especially with lighter kimchi variations, though they offer a leaner profile.
How can I adjust the pairing for different spice levels?
If the kimchi is particularly fiery, serve the amontillado on the cooler side to soften the heat. For milder kimchi, a slightly warmer pour of amontillado will highlight its complexity. You could also try adding a touch of sweetness to the dressing—a drizzle of honey or mirin—to balance the spice and create a smoother pairing.
