Jacob’s Creek launches Wagyu wineBy Gabriel Stone
Jacob’s Creek is expanding its range of wines specifically designed to match Japanese cuisine with the launch of WAH Red.
Positioned as an ideal match for yakitori and Wagyu beef, WAH Red has been developed in partnership with Japanese chef Toru Hashimoto and follows last year’s launch of the sushi-friendly WAH White. Together, the wines aim to tap into a growing demand for wine among Japanese consumers when dining.
According to Wine Intelligence data from August 2012, 90% of wine consumed in Japan is drunk in restaurants, with the drink becoming more and more popular among younger Japanese adults. Meanwhile Euromonitor figures from 2011 suggest that red wine accounts for 58% of the Japanese wine market
“Wine is an increasingly important part of dining in Japan,” said Paul Summers, marketing manager for Jacob’s Creek in Japan. “Wine consumption has risen to around 3 litres per head, and Japan is now the 15th largest wine consumption market in the world. Yet, until now, there were no wines created specifically with a Japanese master chef to match Japanese cuisine.”
Introducing WAH Red, Jacob’s Creek chief winemaker Bernard Hickin highlighted the “blend of vibrant fruit, savoury aromas and soft tannins that perfectly balances the subtle flavours and succulent texture found in Japanese cuisine.”
Available exclusively in Japan from 3 March 2014, WAH Red will carry an RRP of ¥1,680 (just under £10) and is expected to sell for around ¥3,500 (about £20) in restaurants.