Hailing from Nepal where there’s “not a lot of wine”, Suraj came to New Zealand as an international student to study computer engineering and admits it was hard adjusting to Hawke’s Bay’s wine culture. He found his feet though, working at Elephant Hill’s winery restaurant alongside his studies, and it’s here that Suraj learnt about hospitality. “I definitely had to try harder than the rest of my colleagues, most of whom were locals and already had a good grasp of the food and wine culture,” says Suraj. But the budding sommelier didn’t let that hold him back. “This sparked my interest in wines; every bottle I opened to serve, I had the urge to know more about the story behind the label.”
Suraj was lucky enough to be mentored by the likes of Robert Ferbar, Elephant Hill’s Restaurant Manager and Ashley Jones, Head Chef. He notes that the late Roger Weiss, the then owner of Elephant Hill was also very supportive during his tenure at the winery.
“We [in New Zealand] make some fabulous wines which stand out in their category, but the wines are still very approachable and affordable. And I believe we are just getting started!”
Despite starting as a busser, before long Suraj was running Elephant Hill’s restaurant, which was crowned Best Winery in New Zealand in 2018 along with being awarded the prestigious Two Hats as part of the Cuisine Magazine Good Food Awards.
So, what does it take to become New Zealand’s Sommelier of the Year? Suraj says he’s grateful to have won the competition after coming 1st runner-up in 2023. While his everyday work as a sommelier provided a solid training ground, Suraj says the competition is “intense”. “The most challenging part of the competition was possibly the spirit tastings. Unfortunately, none of the candidates got them correct. Everyone was possibly overthinking!”
When asked what advice he would give to those who want to learn more about wine, the bright young sommelier says, “don’t overcomplicate it”. “Everyone is at a different point in life and at a different stage in their wine journey,” he says. Willingness to learn and being humble are also important – “You can always learn something from everyone you meet,” he says, a nod to the congeniality New Zealand’s wine industry is known for.
Speaking to the New Zealand wine industry more broadly, Suraj says his favourite thing is how humble the industry is, compared to some of its larger counterparts. “We make some fabulous wines which stand out in their category, but the wines are still very approachable and affordable. And I believe we are just getting started!”
"The biggest misconceptions in wine are that the most expensive wines will taste good, and all Rieslings are sweet!"
Suraj’s excitement for what’s to come is mirrored in his attitude towards his craft. When asked for his advice for those wanting to pair wines with a meal but not knowing where to start, he says “the more you indulge in experimenting, the more hidden gems you’ll find.” He also emphasises that you shouldn’t abide by stereotypes. “The biggest misconceptions in wine are that the most expensive wines will taste good, and all Rieslings are sweet! Both statements are untrue, he says. “I have been lucky to taste some very expensive drops and trust me, no not every one of them was WOW! On the other hand, some great dry Rieslings you can get below $30.”
Can anyone be a sommelier? “Absolutely” Suraj says. “With passion, knowledge and training, why not.”
