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New Wine Guide - 2nd Edition wins the Gourmand World Cookbook Awards

“The evolution of New Zealand as a vine-growing, wine producing country is also a story of the New Zealand Dream; of inspired entrepreneurs, captivated by the aromas, flavours and sociability of wine’, says Celia Hay, author of the New Zealand Wine Guide (2nd Ed).

2014 NZ Wine Guide

First published in 2014, the completely updated second edition will provide a useful and accessible resource for people wishing to extend their knowledge of New Zealand wines.

Celia Hay, Director of the New Zealand School of Food and Wine and well-respected wine educator, explains in detail about New Zealand’s wine regions, significant grape varieties, and wines produced. A selection of local maps, explanations of vine growing, and winemaking processes, illustrated with helpful photographs and diagrams, makes this book an invaluable resource.

Also included are extensive recommendations of wines to taste that express the different styles of winemaking and their regional character.

Kevin Judd’s breathtaking photographs dramatically illustrate vineyard life in these beautiful winegrowing regions of New Zealand.

“Looking back to the 1990s, we can observe the remarkable transformation of our fledgling wine and hospitality communities into professional, well-run businesses”, says Hay. “The stories behind the regions and the wineries; winemakers, grape-growers and visionaries give a real depth to New Zealand’s wine identity and this knowledge needs to be shared broadly and celebrated widely”.

 Gourmand New Zealand Wine Guide2

The New Zealand Wine Guide 2nd edition is the Winner of the Gourmand Awards national competition for New Zealand, in category W1´8 Wine Tourism and category W3-3 Wine Photography.

More about Celia Hay

Celia is a qualified chef and holds the WSET (London) Diploma of Wine. She has a Bachelor of Arts in History, Master of Education (Distinction) and MBA Master of Business Administration. Celia also holds the French Wine Scholar credential and is certified by the Society of Wine Educators.

Celia is founding president of the New Zealand Sommeliers and Wine Professionals Association and sits on the ASI Association of Sommeliers International Education Committee. Celia is on the board of Heart of the City, Auckland City's Business Association and is involved in the development of Auckland's Food and Beverage Strategy with Auckland Tourism, Events and Economic Development (ATEED) and Study Auckland, ATEED’s education advisory group. Celia is a member the New Zealand Chefs Association and Foodwriters New Zealand.

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Celia Hay

Celia Hay's fascination of flavoursome food, international cuisines,  fine wine and the art of hospitality led her to establish *Hay's Restaurant* in 1994 and the *New Zealand School of Food and Wine* in 1995 in Christchurch, New Zealand.

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The School

Founded by Celia Hay, the New Zealand School of Food and Wine opened its first campus in Christchurch in 1995.

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