Newsletter: August 2022

Hello everyone,

A busy weekend filled with full glasses of wine and tasks to challenge our growing community of wine professionals.

Congratulations to Andrea Martinisi who won the New Zealand Sommelier of the Year, for a second time and Kristen Tay who won the  New Zealand Junior Sommelier of the Year.

In my role as chair of the NZ Sommeliers and Wine Professionals and as both a participant and observer of our activities this past weekend, I feel an enormous pride in what we are achieving by passing on these refined hospitality skills and enhanced depth of knowledge.

The visual impact of this group of professional young people presenting, opening and decanting a bottle of wine; communicating with guests in an engaging and knowledgable way; the theatre of a bursting cork, restrained only by a well-positioned hand. Our culture of hospitality  - manaakitanga - respect, generosity and care for others is enhanced by this understanding. And it's possible to learn so much, just by watching and listening.

At a time when our hospitality world, has never been under such pressure, primarily due to staff shortages, it's inspiring to witness the dedication and craft of these candidates.

Please scroll down to read more. 

Ngā mihi,
Celia Hay

Andrea will now travel to the ASI Association of Sommeliers Asia-Oceania Competition in November and then to the 2023 ASI World Best Sommelier Competition in Paris.

Originally from Italy, Andrea is General Manager and Head Sommelier of Michael Dearth’s The Grove Restaurant in Auckland City. 

Following high school, Andrea trained in Italy as an electrician and ended up in UK working for Heston Blumenthal at The Fat Duck. Later, he worked for the legendary Gerard Basset MS, MW at Hotel TerraVina, near Southampton. In July 2022, Andrea gained permanent residency for New Zealand.

Kristen Tay came to New Zealand as an international student from Malaysia, to study at St Kentigern College. She has then gone on to graduate in law at Auckland University.

Kristen is new to hospitality but jumping in with great passion and working under Andrea at The Grove Restaurant. Kristen is currently studying the WSET Level 3 Certificate in Wine at NZ School of Food and Wine.

Joining us from Australia, to compete, but not win was Chris Ryan from Cumulus, Melbourne and Australia Sommelier of the Year 2021 and Max Gurtler from Rockpool, Sydney.

The final task of the Sommelier of the Year Competition was to pour a 750 ml bottle of Quartz Reef Methode Traditionnelle NV evenly into 9 glasses in 5 minutes with no option of going backward to top up.

Read the full story here.

National Blind Wine Tasting Finale

On Sunday 31 July, we hosted the Final of the National Wine Tasting Competition in Auckland, New Zealand. There were 8 teams who participated in the Finals and the team from Hawke's Bay who signed up for the OPEN category won the competition. 

First Place was won by the team BoJosalais: Clive Holland and Heather Bowmer from Hawke's Bay, Marty Pickering and Dayne Stagg, Vineyard manager at Stonyridge, Waiheke Island.

Team Hawke's Bay - Yvonne Max and Sue Fox Warren and ‘Pour choices’ - who took out the top prize on the last question defeating Team ‘Sip Happens’ from Craggy Range and 3rd place ‘Quattro Picante’ with our own Stefan and Nadine Loetcher now from Oak Estate Wines.

Read the full story here. 

NZ Sommelier of the Year Dinner 

Thanks also to Chef Finn and Stefan Loetcher and Diploma of Cookery students from New Zealand School of Food and Wine for preparing an outstanding dinner.

Menu

• Canapés
• Entreé -  Blue cod with seared paua and clam juices, Brussel sprouts and fennel. Served with Pegasus Bay Riesling 2018 or Loveblock Sauvignon Blanc 2021.
• Main - Rack of Lamb with prasley crust & braised crepinette of lamb shank 
  Jerusalem artichoke, pickled onion and pumpkin served with Villa Maria, The Attorney Pinot Noir 2017.
• Dessert - Mandarin textura with Bergamont Ice cream & muscovado caramel served with Chateau Villefranche Sauternes 2018.

Learn the art of coffee making

Barista Part One

This intensive training class will teach you to make delicious coffee every time. It is designed to give you the practical knowledge to prepare espresso coffees in a cafe environment. 

Sat & Sun: 9am - 2:30pm  
6, 7 Aug OR 3, 4 Sept 2022
Evening: 5pm - 8pm
15, 16, 17 Aug OR 5, 6, 7 Sept 2022
Sign up

Barista Part Two

Over two additional sessions, you will learn to work at speed as a barista, master additional practical techniques and introduction to Latte Art. 

Pre-requisite: Barista Part One
Wed & Thur: 5pm - 8pm
3, 4 Aug OR 31 Aug & 1 Sep 2022
Sign up

Urban Forage