The spicy, savory, sour notes of Asian cuisine have long posed a puzzle to sommeliers—how to choose a wine that both complements and stands up to such intense flavors? When it comes to their table-spanning feast of Korean bossäm, Dana Frank and Andrea Slonecker are firm believers in Riesling. “The best match for the umami-rich pork and kimchi were the wines with a bit of residual sugar in them, no matter their origin,” note Frank and Slonecker in their book Wine Food, suggesting producers like Bellwether Wine Cellars, Ovum Wines, and Weingut Keller. This recipe was inspired by Momofuku’s David Chang, who serves a version where the pork is slow-roasted for hours under a salt-and-sugar crust before guests dive in to build their own wraps. “This is a true feast that involves eating with your fingers, lots of napkins, and flowing, cold, fruity Riesling to keep your palate refreshed.”