Decanted
Wine competitions - their advantages and disadvantages, and even the relevance of entering, will usually ignite a good discussion amongst wine folk.
These wines will be scrutinised by experts and critics with a more than a keen eye for detail, knowing what the vintage delivered - from Powdery to Pam. When these wines hit the market they leave your hands – and pass into those of the wine service personnel around the country, who you hope will deliver a high level of service and represent the fruits of your labour well.
Herein lies one of the key challenges this country faces when it comes to wine service (actually service in general, but that’s a story for a different day) - a marked lack of trained and qualified staff. Those establishments who actively train and support training for their staff are notable, and we are grateful for their efforts – as we are for the wine servers and somms who adopt a professional approach.
Sadly, it will not matter if you produce an outstanding example of a particular wine, you will be poorly represented if the server is not familiar with the background story, some technical details around how the wine is made and the correct temperature range for service, as well as having the correct glassware and being able to provide appropriate wine food harmony hints (“this wine is good with chicken” – yikes!).
While there are a few (very few) local dedicated Sommelier training, wine service, and examination systems, overall, they are not of sufficient scope, or reaching sufficient numbers of our wine servers. For those with an interest (professional and personal) in Sommelier or Wine Service credentials the opportunities to up-skill and get qualified are not prolific.
As part of my particular passion for the local industry, for a number of years now I have been involved in bringing the rigorous international Court of Master Sommeliers programme to New Zealand. In July, with Masters from the UK and USA Chapters, we will offer the Level 1 (Introductory) Sommelier course and exams; and Level 2 Certified Sommelier examinations. Three Master Sommeliers (myself included) will conduct a series of lectures, instruct on blind wine tasting skills, and demonstrate service at a level appropriate for a qualified Sommelier.
To be successful, we need your support - if you know someone who is interested in working towards Sommelier or beverage service credentials – please ask them to contact me. If you wish to further your Industry by encouraging professionalism and professional qualifications for those who are presenting your wine to the public, please talk with me.
The dates are July 4th through 6th with the venue being The Lakeside Room at Villa Maria HQ in Mangere Auckland.
New Zealand wine deserves to be served by appropriately trained and qualified staff here in New Zealand – not just overseas.
