Walking through summer flowers and an edible garden, whilst sipping a glass of Pelorus, isn’t what you would necessarily expect when high up on a rooftop at the J.W Marriott hotel in Seoul, transporting guests from cityscape to Cloudy Bay Wonderscape.
Above busy metropolitan streets, the joyful and delectable long lunch and botanical table, appointed with sustainable potted foliage and whimsical florals, was hosted by local epicurean Yoo Minjoo, and our wine expert Emilie, who took our guests through the notes and why the range of Cloudy Bay wines paired so beautifully with the expertly crafted dishes prepared by talented chef, Jeongho Kim.
For Wonderscape host Minjoo, the inspiration behind entertaining is “the opportunity to engage with others, share mindful knowledge, and create meaningful connections over a thoughtful conversation, laughter, arts, and food.” We couldn’t agree more.
Pairing our wines with the freshest seasonal produce such as local mint, peas, seafood from Korea’s east coast, acacia honey, and milk from the mystical Jeju Island, and creating and plating dishes flourished with equally beautiful and delicious accompaniments for guests on the day, chef Jeongho shared some of his tips and tricks with us. “When pairing wine with food, I first explore the wine’s key notes (predominant aromas and flavours). I assume the ingredients that these notes represent are included in the dishes that I am to create, and choose the main ingredients that go together well with them. Then I decide whether to grill the ingredients, keep them raw, or marinate them to complete the pairings.”
The pièce de resistance from the chef, the charcoal-grilled Iberico pork shoulder, draped in a veil of black raspberry sauce - a symphony of flavours that danced upon the palate. While we typically pair such meats with a fuller bodied wine, the acidity and dark, luscious berries entwined seamlessly with the Marlborough Pinot Noir, elevating the entire experience.
Our resident wine expert Emilie, found herself seated among an eclectic group of people — chefs, wine enthusiasts, perfume connoisseurs, and fashion editors. About the day, she said “I’m curious to learn more about each person's unique journey with wine. If we were to meet at a similar wine dinner, such as the Wonderscape event, I would start by asking a simple question to break the ice: "You must be quite the wine lover to be here - what are some of your favorite wines or wine experiences? From there, I would aim to uncover the deeper stories and fond memories connected to their love of wine. Perhaps it's a treasured trip to a New Zealand winery, or the memory of sharing a special bottle with friends.”