If you want to become a wine expert, passion is the most important thing to have, says NZ Junior Sommelier of the Year Kristen Tay.
"Having passion is 100 percent more important than being academic or smart. Dedicate as much time as you can to reading about wine and absorbing it," she tells Jesse Mulligan.
Photo: Kristen Tay
Studying to become a sommelier – wine specialist – takes a lot of diligence and passion, Kristen says.
If you work in the restaurant industry or have access to people who do that's a bonus.
Kristen was working part-time at upscale Auckland restaurant The Grove when she got "hooked" on learning about wine from their sommelier.
Now she encourages other young people to get into it.
"I'm always trying to get people my age and people who look like me to enter this wine world because we need more young people in wine, definitely."
Kristen's wine recommendations:
Photo: Corina Rainer / Unsplash
Best value for quality
- Sauvignon Blanc – from New Zealand or overseas
- A red 'Bordeaux blend' from New Zealand – "Not many people realise how amazing Auckland producers' Bordeaux blends are, especially on Waiheke."
- Australian and South African wines
- Rosé from Provence
With Fish and Chips
Kristen would go with a beer herself, but if you want wine, a Riesling could be good.
"Something with high acidity, a little bit of sweetness to bring out the fish… Fish and Chips can be very oily so having a little bit of acidity and punch can cleanse your palate."
Or sparkling wine – "Champagne goes with anything. Champagne is for any occasion."
With Roast Chicken
A New Zealand Chardonnay, especially from the Hawke's Bay region
"Something with fresh acidity, you have that stone-fruit, peachy, nectarine character. New Zealand chardonnays are oaky and buttery and if you find one that has a good balance between those two, with a roast chicken would be amazing."
Related:
How to Drink Wine - advice from a sommelier
Once a person gets the 'wine virus' there's no cure - sommelier Curtis Marsh
