Two women have won the titles of 2017 Sommelier of the Year and Junior Sommelier of the Year in New Zealand.
Stephanie Guth, who works as the sommelier and runs the beverage programme at The French Café in Auckland was awarded Sommelier of the Year, while Amelia French, from the George Hotel in Christchurch won the Junior Sommelier of the Year competition.
The annual competition is held at the New Zealand School of Food & Wine in Auckland and run by school founder Celia Hay in collaboration with Master Sommelier Cameron Douglas.
The competition is open to entrants from throughout the country and has seen New Zealand Sommelier winners travel to visit Champagne Louis Roederer in France and for the Junior Sommelier winners to visit Central Otago hosted by Misha’s Vineyard.
“This award recognises the vital role played by the hospitality professional as part of the dining experience and serves to inspire others to look beyond the traditional roles of chef and server.
“At this level a sommelier must have developed an exceptional palate and comprehensive knowledge of beverages. While wine styles, grape varieties and regions are important, a sommelier must also be knowledgeable about cocktails, spirit brands, beer and Japanese sake as well as tea and coffee. A sommelier must also have excellent communication skills,” says Hay.
Guth, who trained first as a chef and five years ago made the transition to the front of house, said she was thrilled to win the top prize and praised the judging process, which included tasting six wines, all with their identities concealed, opening Champagne for the judges and an audience, pouring the Champagne in to eight glasses while answering questions about different beverages.
“Blind tasting is always a very humbling experience,” said Guth.
Pictured: Head Judge Cameron Douglas, Karen Fistonich, Stephanie Guth, Michael Darby and Celia Hay, chairman of New Zealand Sommeliers and Wine Professionals Association.
