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Today we make a good selection make a high quality a quality of Shiraz and I want only the best grape in my tank. So that's why we choose the grapes. So this one is a very nice grape because you don't have something rich how do you say free pay like that. Shriveled. I want something beautiful like that. You know you can see and you can have a taste. So is that very important the taste? That's why that's how I start my harvest with a taste with my mouth. Yeah. I that's why I taste all my grapes. It's a bit like cooking like you the shop is open and I have to choose the best ingredient to do my best wine. It's very important. So your family the wine making was a bit of a hobby wasn't it to start with?
Yeah. I'm the fifth generation of wine maker but my grandfather was doctor in the village and it was usual in Korea to have two jobs. Usually the man in Korea was fisherman and wine maker. Everybody in Korea has a place of vineyard. It's interesting you say that because it's the first time I've been to Korea and I was just amazed how much tourism there is here. Yes it's touristy and we live with the tourism but the fish is finished but the wine is not finished and I want to show everybody that our terroir is wonderful and we can make wonderful wines. As the grapes make their way to
town, I get to enjoy a Catalan inspired lunch. Sausage, black pudding, and snails. And yes, all served with that aioli or garlic mayonnaise I've been so looking forward to. And not for the first time on this trip, it's through the food and the wine that I get a real sense of the history and culture of a region. Fantastic. [snorts] You like Do you like that? I do. Yeah. So, would you say this Is this like a Catalan feast? Yeah, it's really typical. So, we start by the snails. And we call that cargolade. And here you have pure sausages of pork.
What I really like is this aioli, too. It's just so lovely. Yeah, it's lovely. Yeah. But it's not lovely after to have a kiss with a I know. As long as you only kiss Catalans, you're okay. Yeah.
