I have had whale meat several times. It was all the time with soju or beer. Today, I might have whale meat again. This time it must be with wine. Then, my head is perplexed with the pairing.
Whale meat, minke whale, in particular, is the most complicated and flavourful meat. Some part might go well with red, some others, white. Rosé? If it’s white, what white? If it’s red, what red?
Some wines are hanging around my head: Portuguese white, pure Loire Sauvignon blanc, Chablis, or Burgundy pinot noir.
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