Pinot Noir reigns in high-end NZ hospitality
Pinot Noir might be dwarfed by Sauvignon Blanc in New Zealand sales data, but in high end hospitality it's king, says Master of Wine Stephen Wong.
These days the wine marketing expert has WSET and Court of Master Somms credentials, and is a committee member for Pinot Noir New Zealand 2025, to be held in Ōtautahi Christchurch from 11-13 February. She looks at what’s in store in the upcoming event.
I'm looking forward to... the focus on regenerative farming and climate solutions for the next generation. The programme has many highlights, but as a parent with young kids, this topic is particularly compelling. I look forward to Damon Gameau’s insights – it’s bound to be an inspiring and hopeful perspective for what lies ahead.
Our programme includes... something for everyone, no matter how deep your wine knowledge runs. We’ve teamed up with some fantastic people to craft a diverse experience that will educate, inspire and entertain all our attendees.
A perfect Pinot description is... “Rhianna’s hand sliding down the velvet rope of a speak-easy.” A while back, when we launched a new collection at Craggy Range, Rhys Darby did some tasting notes for us; they were so left-field and always stuck in my mind. I think his image of Rhianna and the velvet rope summed the Pinot Noir up perfectly!
New Zealand Pinot Noir is... exciting. So many incredible examples are available now, but we have so much ahead of us. With innovation driving sustainable and organic practices, producers are finding ways to elevate quality without sacrificing the environment.
One thing you should know about me is... that my firstever red wine was a 1982 Château Margaux… and I absolutely hated it. I was working for a very generous family on their superyacht, and after that experience, they quickly realised my palate needed some fine-tuning. Thanks to them, my wine journey began, and while there’s no first-growth Bordeaux in my cellar, I’ll take New Zealand Pinot any day!
