Q & A with COTE Wine Team
COTE, the world’s first and only Korean Steakhouse with a Michelin star, continues to be one of the most sought-after dining establishments in NYC not only for their prime cuts of beef, stunning dining room, and top-notch service but also for their insanely impressive wine list. We decided it would be fun to link up with the wine team for a little Q&A into the wine world at COTE.
Are there any trends in the wine world right now?
It’s funny, working in restaurants allows sommeliers to see wine trends loud and clear - even in places like COTE Korean Steakhouse, where the majority of guests are requesting classic steak pairings such as Bordeaux & California Cabernet. Right now, it seems people are loving light, chillable reds & low-ABV wines. The chilled reds appear to be the new rosé or orange wine. Speaking of which, people are still asking for orange wines! And the trend towards natural/organic wine continues to go strong.
Any tips and tricks to navigate COTE’s wine list as a first-timer dining at the restaurant?
Trust your somms! Our list is quite long and offers many options. We make sure to have a wine for everyone, but it can be intimidating and take time to find what you’re looking for. We have two to three sommeliers on the floor every night who are there to help guide guests - whether they are looking for a region, grape, or specific producer - we know where to look quickly so that we can get that bottle on the table right away.
What fascinates you most about Korean cuisine paired with wine?
There are so many kinds of wine it pairs well with! People often assume you have to have red wine at our restaurant because it’s steak, right? Not necessarily! My favorite pairing with a meal at COTE is rosé champagne - the balance of acidity and bubbles cuts through the fat and the sweetness of fruit to soften the spice in the kimchi. It’s perfection. We also love to serve madeira with the marinated short rib (Galbi). It’s a fortified wine that goes through a caramelization process similar to how the Galibi is cooked - such a fun and delicious pairing! Because there are so many different flavors in Korean cuisine and so many different steak cuts to try, pairing options really are endless.
What are some favorite dishes on the menu and which wines would you pair them with?
We have a decadent appetizer on the menu, the Steak & Eggs - milk toast with filet tartare and caviar. It’s the most incredible bite and paired with some Champagne it’s heaven. Our Kimchi Wagyu Paella is another must-try on the menu. While most guests switch to red wine by the time this dish is served, I personally love pairing it with a nice Jura Chardonnay. It matches the paella’s richness while the acidity keeps it fresh on the palate. If we are talking steak, the American Wagyu COTE Steak is by far my favorite. I would be a very happy woman with this cut, grilled to perfection, paired with a glass of Nebbiolo—whether it’s Barolo, Barbaresco, or from Alto-Piemonte.
Is there a focus on a specific region?
Although our French wine selection is quite vast, our focus is more on showcasing many regions than focusing on one or two. We even have some Swiss & Greek wines on our list! It really does span a wide range, that’s the beauty of our selection - we have the classic regions like Champagne, Bordeaux, Burgundy, Napa, Rioja, and Tuscany; but also, some unexpected finds like Sierra de Gredos in Madrid, Savoie blends made in California, and rosé from Sancerre. The obscure bottlings and lesser-known regions are the exciting gems amongst the expected heavy hitters on our list.
What excites you about wine and hospitality?
Curating positive experiences, sharing stories, introducing people to things they’ve never had before - those are the exciting parts of hospitality that I really love, and wine is a vehicle in which we can provide that! Wine inherently tells stories. It has a sense of place, it’s connected to the people who made it and who enjoy it, and it’s always shifting - so there is always something to talk about. Sharing this with guests is my way of providing hospitality. When you are at a table with friends, co-workers, or family, enjoying delicious food and a perfect bottle of wine - all can seem right in the world, just for that moment. How wonderful is it that we can curate that for people?
It's your day off, what is your perfect food and wine pairing?
My current favorite comfort food is a steaming bowl of short-grain white rice and perfectly crispy, juicy Tonkatsu (Japanese pork cutlet, with the sauce of course). That and a glass of Assyrtiko (a Greek white from Santorini) is my ideal “get cozy” pairing.
Contributor — Lace Miller | Head of Dining
Lace has lived most of her adult life in NYC working in Hospitality. She has worked almost every position you can work in restaurants and immersed herself in the culinary world where her main passion lies. When she isn't finding your perfect restaurant to go to on a Friday night, she is at the farmers market gathering produce to thoughtfully prepare a home cooked meal while sipping on a negroni and lending an ear to some of the greats like Nina Simone and Billie Holiday.