South Korea opens the wines of Madiran

Well established in a country where the bottles were devoted best wines, Alain Brumont signed a unique partnership with the Kyunghee University in Seoul. 18 of their best students, sommeliers and future managers were training in Madiran.

Laughter going back along the furrows. Nothing unusual, at this time, in Madiran hills where the clatter of secateurs and rustic laughter Spanish needy commune. Except chips Cervantes are covered by this time an unfamiliar jargon.

Photo Laurent Dard.

Since Sunday, 18 South Koreans from Kyunghee University, Seoul, one of the most important schools of sommeliers and food in Asia, are training in the vineyards of Alain Bru, during harvest . This first result exotic partnership signed between Alain Brumont and prestigious Korean school. An already fertile for the creator as Madiran wines were elected "Wine South Korea" in 2013 by the Association of Korean sommelier countries. "I'm back in the country this year, during a tour in Russia and Asia, explains Alain Bru. It is one of the best nations sommelier and an advanced civilization who loves food and wine. I am the first to introduce Korea in the 43 names of the Southwest, but I hope that many growers follow me. "

While students happily bend the spine to relieve each foot Funjoo Baik, their teacher, who is also secretary general of the Association of Korean sommeliers, welcomes this discovery: "In Asia, we know well the burgundy or burgundy. It is very interesting to see new wine and a new region. At the Madiran, Alain Bru is a symbol. His thought, both on the wine business, corresponds to the Korean philosophy. If Montus is present in the Asian market, through the efforts of Alain, for Madiran, this is only the beginning.That is why we are pleased to be at the start of this adventure. "

TOURISM COMPONENT

Besides the vintage, the Korean delegation was studying winemaking cellars, taste and enjoy the quality of the grape juice that will make a great wine, not to mention the discovery of local gastronomic products (caviar Riscle) and tourism component. "As they have little wine at home, it was essential that they see the grape and wine growing dread, they can recognize a quality local, says Alain Bru. This is also an opportunity to show them that our region is open to any and all. In fact, it destroys the image that sticks in Madiran hardiness, more than 80% of the wines are excellent. "

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"A difficult vintage"

In the vineyards of Alain Bru is still the excitement. The harvest continues, based on the Spanish labor."For forty years, we had not seen so many Spaniards. at the time they came by the trainload. Since there is no work at home, they come back. "Of the 200 pickers, only thirty are local. "It is regrettable that we find so few people here," said Alain Brumont who abandoned his bus pick up free due to lack of participants.As for the harvest, it remains affected by six months of rain early in the year. "Since my first harvest, there are sixty years, I've never seen it. The year will be extremely difficult because the constant rain did spoil the flower. Of the 200 acres, there are 40 where it is not even past. It will be a small crop, with a third less and variable quality of the rest, with the average as very good. "