[Kwon Eun-jung's Wine Guide] Pairing Spring Greens with Wine

# Invited to a Spring Herb Feast: Sauvignon Blanc Meets Bitter Greens *By Kwon Eun-jung, Senior Journalist at Block Media* Spring has arrived in full bloom, bringing with it a burst of excitement for wine aficionados. This season is distinguished by an abundance of spring greens, cherished in both Korea and Western countries. While the West celebrates seasonal delights like asparagus paired with fresh spring cheeses, Korea stands out as a "spring green paradise" with an array of uniquely flavored greens. I was recently invited to a spring herb feast hosted by a friend who owns a restaurant in Yeonhui-dong, Seodaemun-gu, Seoul. The menu promised a delightful mix of spring herbs paired with slices of pig head terrine, all accompanied by wine. It was an invitation that I just couldn't refuse. Yeonhui-dong holds sentimental value for me as it marked the beginning of my married life. Back then, I lived in a charming villa near the Saroga shopping center. Each visit to this neighborhood rekindles a sense of renewal, much like the essence of spring itself. For the gathering, I initially thought of bringing Champagne. However, the surprisingly warm weather made it challenging to keep the Champagne chilled. Instead, I chose a bottle of New Zealand Saint Clair Sauvignon Blanc, thinking its crispness would be perfect for a bright spring day. Sauvignon Blanc is also known to pair well with the fermented flavors of Korean gochujang (red pepper paste) and doenjang (soybean paste), making it an apt choice for the occasion. The restaurant was an enchanting setting adorned with flowers, candles, and exquisite tableware. Typically a pop-up serving sandwiches, herb dishes, and pickled rice balls, it was transformed for the day with a splendid array of greens: Angelica, Aralia shoots, Ki tree shoots, Ligularia leaves, and more. The greens, imbued with the vigor of spring, were delectable. However, their inherent bitterness presented a challenge for the Sauvignon Blanc. In hindsight, a Riesling with its subtle sweetness would have better balanced the bitter greens—a nuance I missed in my excitement for the sunny day. The pig head terrine was a culinary masterpiece by a chef with over forty years of Jeonju’s traditional cuisine expertise. Dipped in a tangy red chili paste sauce and paired with Aralia shoots, the terrine was wonderfully chewy. Yet, it shone the brightest when enjoyed with Ligularia leaves seasoned with soybean paste, offering a soothing counterbalance to the dish's richness. Reflecting on the meal, I regretted not bringing a Rosé Champagne, whose acidity would have perfectly cut through the terrine's fatty texture. The Sauvignon Blanc did find its match with an unexpected highlight—cold cut sandwiches and handmade hams served with Angelica and Aralia shoots. This ingenious pairing, devised by the experienced host, allowed the wine’s citrusy notes to blend harmoniously with the savory flavors of the cured meats. The cold cuts were artisanal, and the greens sourced organically from a friend’s farm in Yangpyeong, Gyeonggi Province—a testament to the thoughtful planning behind the menu. As the evening progressed, we switched to an Italian Pinot Grigio, which expanded the pairing possibilities. With its subtle minerality and delicate profile, the Pinot Grigio complemented both the cold cuts and the vibrant greens. This experience sparked an intriguing idea: could Korea create its own unique version of "charcuterie" incorporating traditional greens? As dusk fell, candles flickered, spring melodies akin to "Cherry Blossom Ending" played softly in the background, and the conversation flowed as freely as the wine. It was a picture-perfect spring evening—a harmonious blend of flavors, scents, weather, and camaraderie. --- *About the Author* Kwon Eun-jung boasts over 20 years of journalism experience. At 50, she studied at ICIF, an Italian culinary school in Piedmont, and now writes extensively about food and wine while also giving related lectures. She has authored books such as *Wine Loves Tuna Mayo* and *Discovering Italy Through Pasta*.