Monday 1 May 3.00pm
Learn about Japan’s most famous beverage, and clear up some of the many misunderstandings that swirl around this ancient art form. Through the course of the tasting we’ll cover grades, regionality, and the concepts around food matching.
Join Wayne Shennen sommelier and hospitality professional with over forty trips to Japan. Wayne has worked in three sakè breweries across Japan and is author of the ebook ‘Demystifying Sakè".
Join Wayne as he spreads the good word about Japan’s national drink.
NZSWP members - FOC
Non Members: $25
Register online through http://foodandwine.arlo.co/register?sgid=6f54ec5c13b54bc4a83fc6e02148e010 - discount code 'NZSWP Member'
Family of Twelve: Flagship & New Direction tasting Tuesday 23 February 2.30pm
Place ASB Waterfront Theatre, 138 Halsey Street, Wynyard Quarter
Please register your place via our website.
Entry is free to members of the New Zealand Sommeliers and Wine Professionals, please contact firstname.lastname@example.org for the website promotional code.
Villa Maria Comparative Chardonnay tasting with Chief Winemaker, Nick Picone Monday 31 October 3.30pm
Place ASB Waterfront Theatre, 138 Halsey Street, Wynyard Quarter
W&F Celebration on Saturday 10 - Monday 12 of September
NZ and Spanish Wine Room Tasting sessions
1. Sunday 11 September 12 - 5pm
2. Monday 12 September 4 - 8pm
Travel Scholarship for NZ Somm or Junior Somm competitions
Sake Masterclass with Dave Joll
Monday 1st August, starts at 6pm
The Spire Hotel, 3-5 Church Lane, Queenstown
To book ticket to this tasting, please email email@example.com directly.
Italian Wines with Michael Palij MW
Saturday 6th August, 2:30-4:30pm
Harlequin Public House, 32 Salisbury St, Christchurch
NZD$60.00 for non-members, NZD$50 for members.
NZSWP members, please use promotional code ‘10OFF’ to validate $10 discount.
To book ticket to this tasting, please click here.
NZSWP Training workshop - The art of wine service: building your career
Christchurch: training with Mike Bancks
Monday 1st August, 2:30-4:30pm
The George Hotel, 50 Park Terrace, Christchurch
Queenstown: training with Mike Bancks
Tuesday 2 August, 1:00-4pm
Sasso Restaurant, 16 Church St, Queenstown
Auckland: training with Andy Gladding
Wednesday 3 August, 2:30-4:30pm
NZSFW, Level 3, 104 Customs Street West, Auckland
Hawkes Bay: launch and training with Mike Bancks
Monday 25th July, 2:30-5pm
Masonic Hotel, 2 Tennyson St, Napier
Wellington: training with Maciej Zimny
Tuesday 26th July, 1:00-4pm
Noble Rot, 6 Swan Ln, Te Aro, Wellington
‘Playing With Aromatics’ Tasting and Launch of NZSWP Christchurch Satellite
371 St Asaph St, Central City, Christchurch
Monday 13-June-2016, 3:00 PM - 5:00 PM, NZD$40.00 for non-members, NZD$30 for members.
NZSWP members, please use promotional code '10OFF' to validate $10 discount.
New Zealand Sparkling Wine Symposium
Learn more about New Zealand's innovative sparkling wines.
Level 3, Customs Street West, Viaduct, Auckland
Monday 16-May-2016, 4:00 PM - 6:00 PM, NZD$25.00.
Orange Wine Tasting and Launch of NZSWP Queenstown Satellite
Sherwood Hotel, 554/558 Frankton Rd, Queenstown
Sunday 1-May-2016, 3:00 PM - 4:30 PM, NZD$30.00.
Stephen Wong MW has just recently been given the well deserved title of "Master of Wine" and will be in Queenstown to help launch the NZSWP - Queenstown Satellite. He will be conducting a tasting on Orange & Natural Wines and it should be a great tasting.
Orange Wine Tasting and Launch of NZSWP Wellington Satellite
Whitebait Private Room, 1 Clyde Quay Wharf, Wellington Waterfront
Thursday 7-Apr-2016, 2:30 PM - 4:00 PM, NZD$20.00.
Join Cameron Douglas MS and Stephen Wong MW for a flying visit through the world of orange wines (skin-fermented whites), covering the classic regions of Kakheti, Georgia and Friuli, Italy as well as Australia and four regions in New Zealand.
The tasting will span a range from friendly and fruit-driven to serious and challenging wines, all conducted in a forum discussion format. After the tasting, Cameron Douglas MS will be fielding questions about training as a sommelier, so if you have been wondering about getting certification, don't miss out on attending this event.
Tickets are only $20, as they are partly subsidised by the New Zealand Sommeliers & Wine Professionals Association (NZSWP) to celebrate the Wellington launch.
NZSWP Launch & Orange Wine Tasting
The New Zealand Sommeliers and Wine Professionals Association (NZSWP) was officially launched on March 7, 2016 in Auckland. NZSWP is registered an incorporated society and is not for profit. Its primary goal is to create a community of people from around New Zealand working with wine, beverages (alcoholic and non alcoholic), wine and beverage sales, wine and beverage marketing within the sectors of hospitality, wine, wine tourism, wine education, wine marketing and sales; to create a community of wine and beverage enthusiasts and people who share the values of the Association.
Founding committee members of the New Zealand Sommeliers and Wine Professionals Association (NZSWP) - Cameron Douglas MS (patron), Celia Hay (chair), Karen Fistonich, Stephen Wong MW (Wellington) and Claudio Heye (Central Otago).
The launch of NZSFW was celebrated with a fascinating tasting of ‘orange’ wines – white grapes transformed by using traditional red wine-making techniques such as fermenting on skins, often for considerable time; aged in clay amphora vessels with minimal sulphur.
Mount Edward Clockwork Orange 2014 - equal blend of Pinot Gris, Riesling and Chardonnay
Pyramid Valley Vineyards Growers Series Pinot Blanc/Pinot Gris/Gewurztraminer - Fermented on Skins Orange 2014
The Hermit Ram Skin Fermented Muller Thurgau 2015
Muddy Water Growers Series Skin Fermented Pinot Gris 2015
From Friuli in North-east Italy, we tried the indigenous grapes of Ribolla and Vitovska source via Framingham Vineyard winemaker Andrew Hedley:
Princic Ribolla Gialla 2011
Zidarich Vitovska 2011
From Georgia, Pheasant’s Tears Rkatsiteli 2011 one of the oldest known grapes, made in the traditional method using clay amphora (vessels) dug into the ground, covered and left to nature.
NZ Sommelier & Wine Professionals launch with flavours of 'orange' wine
On March 7, Master Sommelier Cameron Douglas and Celia Hay proudly established the New Zealand Sommelier and Wine Professionals Association (NZSWP) . Our goal is to create a not for profit organisation to build a community of people from around New Zealand working with wine, beverages, wine and beverage marketing within the sectors of hospitality, wine, wine tourism, wine education, wine marketing and sales.
We are joined on our foundation committee with Karen Fistonich, chair of Villa Maria, Stephen Wong MW, NZ's newest Master of Wine, who will carry the torch in Wellington, Angela Clifford in Canterbury and Claudio Heye in Central Otago. Cameron, who is now travelling regularly to USA since his appointment to the Board of the Court of Master Sommeliers USA, will be patron and I will chair the association. Going forward, we will be able to join ASI, the world Association of Sommeliers International and be actively part of this community. In April, Mike Bancks from Craggy Range and I will travel to Mendoza, Argentina where Mike will represent New Zealand in the ASI Best Sommelier of the World competition.
We celebrated the launch of NZSWP with a tasting for the curious. There has been lots of talk about the merits (or lack of them) with the current fashion of ‘orange’ wines. And, these wines are not made from oranges, but white grapes transformed by using traditional red wine-making techniques such as fermenting on skins, often for considerable time; aged in clay amphora vessels with minimal sulphur. These methods are not commonly associated white wine making and now, around the world, we are seeing considerable experimentation with a host of different techniques.
Winemaker Lynnette Hudson, who has earned her dynamic reputation as a part of the original Pegasus Bay team, took on the challenge of leading us through this tasting of local and international orange wines.
From Central Otago, Mount Edward Clockwork Orange 2014, a blend of Riesling, Chardonnay and Pinot Gris. Pyramid Valley Vineyards Growers Series Pinot Blanc/Pinot Gris/Gewurztraminer - fermented on skins 2014, The Hermit Ram skin fermented Muller Thurgau 2015 and Muddy Water Growers Series skin fermented Pinot Gris 2015.
From Friuli in North-East Italy, we tried the indigenous grapes of Ribolla and Vitovska: Princic Ribolla Gialla 2011, Zidarich Vitovska 2011. From Georgia, we tasted Pheasant’s Tears Rkatsiteli 2011, one of the oldest known grapes. This wine was made in the traditional method using clay amphora dug into the ground, covered and left to nature.