Newsletter: August 2022
Andrea Martinisi has won the New Zealand Sommelier of the Year 2022 for the second time and will now travel to the ASI Association of Sommeliers Asia-Oceania Competition in November and then to the 2023 World Best Sommelier Competition in Paris.
Working through a full day of assessments to challenge and showcase sommelier skills, 11 candidates, including two guest sommeliers from Australia, tussled for the top rankings. Andrea Martinisi convincingly demonstrated, over the series of tasks, that he is the best sommelier in New Zealand.
Two Australian sommeliers came to compete and practice their sommelier skills knowing that they were not able to win the competition. Chris Ryan from Cumulus, Melbourne and Australia Sommelier of the Year 2021 and Max Gurtler from Rockpool, Sydney added to the competitive spirit of the day.
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, we were delighted to learn that Andrea gained permanent residency for New Zealand.
The New Zealand Junior Sommelier of the Year was won by Kristen Tay, who works as a junior sommelier under Andrea Martinisi at The Grove.
Looking forward to seeing you soon,
New Zealand Sommelier of the Year 2022
After a busy session of blind tastings, decantation, tests on Wine and Beverages knowledge, the Committee of the New Zealand Sommeliers & Wine Professionals are delighted to announce that Andrea Martinisi is again New Zealand Sommelier of the Year 2022.
The New Zealand Junior Sommelier of the Year has been won by Kristen Tay who is new to hospitality but jumping in with great passion. Kristen works under Andrea at The Grove Restaurant, Auckland.
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 backwards to top up.
Read the full details of how the day unfolded here.
Team from Hawke's Bay wins the Competition
On Sunday 31 July, we hosted the Final of 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.
White wines tasted:
Domaines Schlumberger Pinot Gris 2017
Mahi Sauvignon Blanc 2016
Anne Laure Gewurztraminer 2020
Greystone Chardonnay 2019
Red Wines Tasted -
Dog Point Pinot Noir 2019
Man O' War Ironclad 2018
Conde Valdemar Reserva 2012
The Laughing Magpie Shiraz Viognier 2017
Score Board - National Wine Tasting Competition.
Read full story here.
New Zealand Partner Wine POP UP Tasting
Nick Hewitt shared a selection of Pinot Noir wines from Wairarapa including Craggy Range Aroha, Butterworth, Big Sky, TK John Martin, Nga Waka Lease Block, The Huntress, Alexia, Kusuda, Dublin St and Stad ko.
Hans Herzog presented the Arneis 2018, Nebbiolo 2014 & Montepulciano 2018.
Cameron McPhee from Giesen presented The August Sauvignon Blanc 2019 and the Uncharted Series.
Loveblock shared the TEA, Riesling and Gewurztraminer wines.
Stefan Loetcher from Oak Estate multitasked in the kitchen with the Diploma students of NZ School of Food and Wine and also shared his bubbles and chardonnay.
Te Pa joined us from Marlborough to present their wine.
New Zealand Sommelier and Wine Professionals Award Dinner
Many thanks to Hospitality Tutor, Franck Laruelle and the Professional Wine students for event management of the Blind Wine Tasting Competition and Awards 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.
Canapé - Hummus on Sourdough bread
Dessert - Mandarin textura with Bergamont Ice cream & muscovado caramel served with Chateau Villefranche Sauternes 2018.