Korean Wine
Going Global

The history of grapes in Korea dates back to the Three Kingdoms period. The first records of Korean winemaking appear in the 18th-century text Yangjubang, which describes a unique process of fermenting a mixture of nuruk rice and grape juice, distinct from the European winemaking methods of Georgia. Modern Korean wine production began in earnest in December 1964, when former President Chung-hee Park, inspired by a visit to Germany, initiated the development of the domestic wine industry. Early Korean wines like Olympia (1969), Noble (1974), and Majuang (1977) dominated the local market, with Majuang even serving as the official wine for President Jimmy Carter’s state dinner during his 1978 visit to Korea. However, the opening of the import wine market in 1987 led to a decline in the competitiveness of Korean wines, plunging the industry into a prolonged slump.
The revival began in 1996 with the launch of Grand Coteau Wine in Daebudo, Ansan. Farmers in regions like Yeongdong-gun in Chungbuk, Yeongcheon-si in Gyeongbuk, and Muju-gun in Jeonbuk began producing local wines, though quality remained a challenge. Through relentless passion and perseverance, the quality of Korean wine has improved dramatically over the last 20 years. We Red Wine earned Korea’s first recognition at the Berliner Wine Trophy in 2018, and white wines made from the locally bred Cheongsu grape variety have become national symbols, winning awards at both the Berliner Wine Trophy and the Asia Wine Trophy every year since 2019. Today, approximately 150 wineries across Korea produce over 700 varieties of Korean wine, which are now proudly served on dining tables in countries like the United States, Singapore, and Hong Kong.