what red? goes w/ taeji bulgogi?

ugh. i'm FORCED to bring wine t'row. i offered soju, but the cook said no...

i'm not a vinophile. the thought of not drinking korean beer/soju w/ s'posedly good taeji bulgogi also appals me. alas i'm being fed so....

any advice much appreciated...

How about something sparkling?

edit: Sorry, I didn't read your title closely enough. So you definitely need to bring a red?

red indeed. t'was dictated to me verbatim: "something red"...

My suggestion would be something hearty like a zinfandel or malbec.

Well, it's probably days toooo late for this suggestion, but maybe it'll be appropriate for next time. I found out some very interesting things about wine and food during my extended stay in China.

To wit. If it's salty and soy-y, or just plain salty, a heavy, high alcohol, sweet red wine (in teeny glasses) works wonders. My Shanghainese mentor took me and another wine pal to eat at the teahouse in the park, the one with the ziggy-zaggy approaches. We ordered one course at a time, beginning with eel. (Which I'd had at home in Wuhan, but never as versioned in Shanghai: very smoky, very soy-y) So Chen Weihang orders us a bottle of this really sweet red wine, made, I discovered, from some actual grapes* and designed for the purpose we were to put it to.

It worked perfectly. Absolutely perfectly. I was amazed. But then, hey! it's THEIR food, THEY know what to do.

I recommend the same stragegy to you. My choice would be the very finest Gallo sweet port, Modesto's own "Livingston Cellars". Drink it from liqueur glasses.

Geo

*Both China and Japan have old American grapes, labruscas and some other 19th C. transplants (Bailey comes to mind), which flourish in their swampy climate in the east-central part of the country. The sweet reds are made from these varietals.