Food & Wine Pairing

RE: Food & Wine Pairing

Troy Tranzow — Mon, 21 Jan 2019 16:34:57 GMT

Yooooooon! Bumping this to bring it back, I love the breakdown and thought process on what makes the most logical sense for a paring. Any chance you can continue this “series”? Would love the continued insight from one of the best in the community!

RE: Food & Wine Pairing

Anonymous — Fri, 16 Oct 2009 18:14:12 GMT

Amazing post Yoon, I appreciate the erudite explanation on pairing. Now i want to come in and eat & drink at La Toque. Cheers to you!

RE: Food & Wine Pairing

Sur Lucero — Sat, 26 Sep 2009 06:58:51 GMT

Yoon,

I would like to thank the Guild for giving you the forum to showcase your talent-which hopefully reach hundreds of Sommeliers.

And as those Sommeliers mentor hundreds more, you can know that in some small intangible way, you have enriched the food and wine experience of many dinner patrons for years to come.

I can cheers to that!

RE: Food & Wine Pairing

Anonymous — Mon, 21 Sep 2009 19:25:41 GMT

Nice, Yoon. Thanks for sharing your process. And yes, hope Germany is/was fantastic. See you in October.

RE: Food & Wine Pairing

Yoon Ha — Fri, 18 Sep 2009 20:45:58 GMT

Interesting about the cinnamon comment. As shiso was a staple in mom's cooking growing up, and cinnamon was something I only became acquainted with here in the US, the connection eludes me. It's truly amazing, the influence of culture. Thanks for reading Ian.

RE: Food & Wine Pairing

Anonymous — Wed, 16 Sep 2009 03:04:17 GMT

Hi Yoon,

Lovely deduction/explanation on food and wine marriages. I have a very good friend who is a chef and she describes shiso leaf as having a cinnamon flavor - would you agree with that?

I do hope you are enjoying yourself in Germany, by the way....

RE: Food & Wine Pairing

Corey Ladouceur — Tue, 08 Sep 2009 00:45:10 GMT

Great approach.

RE: Food & Wine Pairing

Nick Hetzel — Mon, 07 Sep 2009 00:31:23 GMT

You're making me hungry. Yoon, you are the man!!