a quick question --
i have a reservation tonight at momofuku noodle bar in new york city. they have a very reasonable corkage of $15, and a sparce wine list. we are going for a specific meal, which includes the following: two types of fried chicken (one southern style made with old bay seasoning), and one korean style (made with bibim, soy and sherry). the dinner comes with mu shu pancakes, long spicy peppers, baby carrots, red ball radishes, shiso leaves, bibb lettuce, four sauces (hoisin, ginger/scallion, jalapeno garlic and one other), and a basket of herbs.
i want to bring a wine to pair with the meal, but am not sure what to do about the old bay / asian combination. what would you bring, if only bringing one wine? i am open to any suggestions.
thanks so much!