Pinot Noir NZ
Venita Simcox has come a long way since she tried her first red wine – a 1982 Château Margaux – and hated it.
In the final Q&A before the event, she looks at what's in store for international visitors.
I began noticing Pinot Noir... when I was a student at Otago University, but it wasn't until I got my first job that I could start to sustain what's become a lifelong love of Pinot. I was living and working in Southeast Asia and Pinot Noir was a perfect wine to share with local colleagues, who preferred red wine. In the hot climate its lighter bodied style, and ability to be enjoyed on the cooler side, was so welcome, and its floral aromatics and lifted fruit character was so versatile for matching with a dizzying array of local cuisine.
The power of the Pinot Noir conference is... its abilit to attract such a high calibre trade and media audience from around the world.
I am looking forward to... rekindling my global industry connections and welcoming those who are making the journey to experience our wine industry for the first time. One highlight will be hearing what New York Times Chief Wine Critic Eric Asimov has to say on his first ever visit to New Zealand. With decades of experience critiquing food and wine, his perspective provides valuable insights to how 'place' shapes the identity of New Zealand Pinot Noir on the global stage. Oh and I am looking forward to pairing a hangi with Pinot Noir - that will be a first!
International visitors will... not want to leave after experiencing the manaakitanga of the New Zealand wine industry. I expect they'll take advantage of the Kiwi summer and explore some of our wine regions, connecting with the places and people that make our famous wines.
New Zealand Pinot is... such a gorgeous surprise that overdelivers every time. I love how it shows its regional typicity so clearly, perhaps more than any other grape that thrives in New Zealand. With a bit of practise, I reckon any attendee will be able to pick our regional characteristics, whether it be the earthy savoury notes of the Wairarapa, the floral and lifted red fruit notes of Marlborough, or the more brooding dark fruited styles of Central Otago, and everything in between.
My favourite quote about Pinot is... Pinot Noir will get you through times of no money, better than money will get you through times of no Pinot Noir.
