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A Study on the Harmony and the Preference of Wine and Korean Dishes

  • Journal of Tourism Sciences
  • Abbr : JTS
  • 2020, 44(6), pp.79-95
  • DOI : 10.17086/JTS.2020.44.6.79.95
  • Publisher : The Tourism Sciences Society Of Korea
  • Research Area : Social Science > Tourism
  • Received : April 14, 2020
  • Accepted : June 25, 2020
  • Published : September 1, 2020

Choi, Seo-Hun 1,  Chong,Yu-kyeong 1

1세종대학교

Excellent Accredited

ABSTRACT

As the importance of wine and food pairing has been emphasized in accordance with the growth of the domestic wine market, this study explored the harmony and preference of wine and Korean dishes perceived by non-expert wine consumers. A survey was conducted on wine consumers living in Seoul and the metropolitan area between September and October 2019. A total of 231 valid responses were used in the analysis. We investigated the harmony and the preferences for 60 kinds of pairing that perceives three kinds of sparkling wine, white wine, and red wine for each of the 20 pre-selected Korean dishes. A corresponding sample t-test was performed to investigate the difference between the harmony and the preferences. We used regression analysis to examine the contribution of harmony on the preferences. Twenty Korean dishes according to wine types were displayed in a quadrant matrix prepared based on harmony and preference. Our results show that the following pairings of Korean dishes with wine are perceived as harmonious: seafood and fried dishes for sparkling wine, seafood and raw meat for white wine, and meat and oily dishes for red wine. The pairing perceived to be harmonious was more preferred. We have confirmed the possibility of pairing wine and Korean food by applying the rules on texture, intensity, and flavor. The results will contribute to increasing the preference of the pairing and promoting wine consumption, and play a useful role in promoting and introducing K-food to foreigners.

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