New Zealand wines make inroads to Korea
For most people, choosing the right wine can be quite challenging.
This is especially the case for Koreans, who are not as informed as, for example, Europeans, who have a long history of drinking wine.
However, the more attentive wine consumers perhaps have noticed the growing presence of New Zealand wines in Korea over the past few years. These can now be spotted on the wine lists of Seoul's leading hotels, restaurants and wine bars, which used to be dominated by French and Italian selections.
Industry insiders say that New Zealand wines have been increasingly appealing to locals for their unique fragrance and taste that embraces scent of grass, grapefruit, tart lime and fresh herbs. Further, New Zealand wines are affordable price despite being scarce - only a limited amount of wines are produced there.
Sauvignon blancs from the area are especially famous around the world for their crisp, aromatic and fruity taste, thanks to the cool maritime climate of Marlborough, the northeastern region where such vineyards account for a majority.
"Although sauvignon blancs are grown all over the world, New Zealand ones often stand apart with intense aromas and vibrant flavors," said Daniel Kangas, a portfolio director for Asia Pacific Wine Group, a wine consulting company.
Pinot noir is also a rising star. The bright acidity, lively tannins, intense spice and mineral characters have been appealing to many, according to Kangas.
Mike Paterson, the head winemaker of Jackson Estate of New Zealand, came to Seoul last week to promote the winery. He hosted a wine-tasting event at W Seoul, which was interested in matching their food with Jackson wines.
Jackson Estate, which specializes in sauvignon blanc, pinot noir and chardonnay, is evaluated as one of the best wineries in New Zealand by distinguished wine critics. A family business with 150 years of history, the winery is known to be an "icon" of Marlborough.
Rather than strong-flavored wines, Jackson Estate, according to Paterson, focuses on making wines that compliment food and fit in as a part of an occasion rather than dominate one. It also aims to bring out a natural taste while building depth of texture and balance, he said.
"Jackson wines are very balanced. As a chef, this is good. Too much of one kind of taste is difficult to match food to," said W Seoul's cuisine director Ciaran Hickey.
The flavors in Jackson wines are well-matched with shellfish, fish and pasta, while their limited quantity goes well with W's usual style that aims for exclusiveness, he added.
The hotel, which already has one of Jackson wines on their wine list, is considering adding more of them - including "Vintage Widow," the Pinot Noir, and "Grey Ghost," the Sauvignon Blanc - in the near future, according to Hickey.
Paterson also expected the future of Jackson wines to be bright here.
"I see our wines, in time, doing well in Korea. I was encouraged with the knowledge and enthusiasm shown for New Zealand wines - in particular our Sauvignon Blanc and Pinot Noir - Korean cuisine would seem to suit both our prominent wine styles also," Paterson said.
By Koh Young-aah