.jpg) John Forrest, a winemaker and owner of Forrest Estate Winery in New Zealand / Korea Times photo by Shim Hyun-chul |
By Han Sang-hee
When Koreans think of New Zealand, they may imagine the beautiful landscapes and English exchange programs, but now they have one more thing to consider: wine.
Although major wine markets in Korea are mostly focused on products from the United States, France and Chile, New Zealand wine has started to gain popularity, thanks to the organic image of the country and, most of all, the taste and cost.
“(The market) has grown well. It’s been static for the last 12 months along with the economy, but I see a very good future. The group that I see who likes New Zealand wine, particularly, is (consisted of) professional females, which there are a lot of in Korea,” John Forrest, owner and winemaker of Forrest Estate Winery in New Zealand told The Korea Times last month at a hotel in central Seoul. Forrest was in Korea to study the market, attend a wine fair and introduce more products to Korean consumers, buyers and retailers.
“What they like about New Zealand wine is its fruitiness and freshness and drinkability. Older wine tends to be less fruity, less approachable and a bit harsher,” he said.
While people once enjoyed wine without truly understanding the taste — wanting simply to recreate the romance of films — the new generation has welcomed a more open, explorative environment, leading wine experts like Forrest to eagerly offer their specialties.
“Every time I come here I see a group of people younger people enjoying what we have brought because they like it, not because it’s a statement of success or a badge. I think it’s exciting, and that’s why I keep coming back,” Forrest added.
In New Zealand, wine has become something like coffee: easy, accessible, tasty and perfect for any occasion.
“Over the weekend I was at Otago University. (My) eldest son was there and it was a sunny day. His friends were outside drinking before they watched a rugby game. Half of them were drinking Marlborough Sauvignon Blanc and half were drinking beer. You can pay $5 for water and, for the same price, a bottle of wine too,” he explained.
According to the 2010 New Zealand Wine Institute Annual Report, New Zealand wine exports grew by 26 percent in volume, with leading export destinations being the traditional U.K. and Australian markets. Another emerging place of commerce was none other than Asia, with shipments to China shooting up to 180 percent and the Japanese market seeing a 34 percent jump in volume.
“Asia is now the continent where the highest average prices are achieved and total sales have reached over $60 million, compared with just $10 million only five years ago,” the report said.
The reason for such popularity is simple: consistency in quality.
“New Zealand has a benign climate for grape growing. Small risk of frost and low rainfalls,” Forrest explained, while another important factor is a playful creativity.
“New Zealand wineries tend to be innovative: we are not bound to the rules of the old world wine producing countries. So we can grow whatever grows best in that particular vineyard and prove our product by selecting the site that best suits the grape,” said Kate Garton, New Zealand Winegrowers market manager for Asia.
“When you don’t grow up in a wine producing country, the mystery of how wine is made and the passion and level of contact with the actual vine and the soil that makes the product is sometimes lost. For (people) like John, who have spent their lives tending grapes, it’s not just about an agricultural product but a place where it starts — in the ground. The actual end product goes through many different processes and levels of care to make it the best it can possibly be.
“I think it’s so exciting that the best of New Zealand wine is still to be made because we are only just starting to realize where the best sites are. People will keep on improving what they are doing in the vineyards,” she added.
Forrest was eager to share his insights and knowledge regarding winemaking and future plans, and said that freedom was crucial in nurturing and developing such a wine nation.
“Twenty-five years ago I closed my medical laboratory and decided I was going to be a winemaker. No one can stop you. You can do what you like. It’s the same with winemaking,” he said with a smile.
sanghee@koreatimes.co.kr
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