How did it all come about? “During lockdown, the restaurant I was working at was doing takeaways, and I was getting bored at home, so I decided to ask the restaurant sommeliers to teach me more about what we were serving on our wine list,” says Kristen. Little did she know this decision would send her down a whole new path. Small articles and pop quizzes slowly turned into huge booklets and a full exam about winemaking and wine regions. “It was then that I realised the depth of knowledge required to be a sommelier was a very appealing challenge – it combined my love of history, geography, and storytelling but also pushed me to learn more about science and viticulture.”
“I realised the depth of knowledge required to be a sommelier was a very appealing challenge – it combined my love of history, geography, and storytelling but also pushed me to learn more about science and viticulture.”
Kristen has spent six years in the hospitality industry to date, beginning with part-time work while studying at uni and culminating in full-time, full emersion in the wine industry.
So what does it take to compete in the Junior Sommelier of the Year competition, let alone win?
“It was tough,” says Kristen. “It was my first ever wine-related competition and I dove right in the deep end, competing with some of New Zealand’s best sommeliers. It was also eye-opening to see that there is a community of people that are just as passionate about wine as I am.” And the most challenging part? “Trying to stay cool, calm and collected was a real challenge. Some of the competitors have been in the industry for far longer than I have and watching them compete with their calibre of knowledge was a little intimidating at first. Though, I am very grateful for that experience. If anything, it pushed me even harder to be a better sommelier.”
To train for the competition Kristen drew on her WSET qualification – she was enrolled in the WSET Level 3 exams when she joined the competition. “I was already studying a lot for my exams, but I made sure to put extra focus on New Zealand wines and the New Zealand wine industry – I was competing in the New Zealand Junior Sommelier Competition after all. I was studying for around seven, eight hours every day and practised blind tasting twice a week. I knew nothing about wine before choosing this career path, so I had a lot of catching up to do!” But Kristen says her research has reaped rewards. “It’s allowed me to understand why certain styles or grapes taste the way they do and made me appreciate the people making them even more.”
I knew nothing about wine before choosing this career path, so I had a lot of catching up to do!”
On the New Zealand wine industry Kristen says she loves how tightly knit it is. “Everyone seems to know each other, from sommeliers to suppliers and even winemakers themselves. Going to a wine event or tasting often feels like you’re catching up with an old friend that you’ve known for ages. I haven’t been in the industry for very long, but I remember feeling extremely welcomed at my very first wine event. It feels like we are pushing to achieve a common goal, which I believe is to educate each other and share the passion that we have for wine.”
The best advice Kristen has for someone wanting to become a sommelier is to be patient and passionate. “I was very eager to learn everything little thing that was related to wine, and I learnt the hard way that knowledge and experience do not come overnight,” she says.
So, how to pair the perfect wine with your meal? “The first step is to figure out if you want to hero the wine or the meal itself. The best way that works for me is to taste the meal elements or pick out notes on the wine that you want to highlight and choose accordingly.” Kristen says a good match is made when the pairing brings out the best parts of both the wine and the food. “For example, a Cabernet Sauvignon and a steak bring out the best in each other – the tannins in the wine are able to mellow down with the introduction of protein, and the herbaceous notes and luscious fruit character will marry well with the food.”
Her number one wine pairing? “Definitely Riesling and Malaysian curry. I cook a lot of Malaysian food at home, and I’ve been trying to match wines to the foods I love from my hometown. The best one I’ve found so far has been an off-dry Riesling with spicy Malaysian curry. The slight sweetness from the wine takes a little bit of the heat off, and the citrusy and fruity aromas complement the spices so well. Malaysian curry also has so many ingredients in itself, that with every bite you get to taste something new to pair with the wine.”
When asked what she thinks is the biggest misconception people have about wine, Kristen says it’s that good wines are old and expensive. “Good wines can be found youthful and at a reasonable price. There’s a wine out there for every occasion and every palate, at different vintages at different price points, it is just about finding the right one for you.”
On being a young person in the wine industry, Kristen says there are some challenges, but also positives.
“Good wines can be found youthful and at a reasonable price. There’s a wine out there for every occasion and every palate, at different vintages at different price points, it is just about finding the right one for you.”
“There is so much experience and knowledge to catch up on and this can be very daunting, plus it can be lonely at times, seeing how small our sommelier community is in New Zealand and knowing that there are not many people my age choosing this career path.” Kristen is apt at looking on the bright side, however. “Being a young person allows me to connect to my friends and peers about my career as a wine professional or even just wines in general. I have an opportunity to allow other young people to see that they can lead a successful career in the wine profession at this age. It’s also amazing to see experienced and veteran sommeliers happy to support and educate young people like me.”
