Expert decodes the world of fine wine
Stepping into the world of wine can seem a little intimidating.
It’s something Noble Rot co-founder Josh Pointon understands well.
One of the only wine bars in Wellington, it has nearly 500 wines on the bar’s list.
‘‘There’s so much out there in a world of wine,’’ he said.
Pointon has been living in that world for more than a decade.
In the early 2000s, he moved to Sydney and started working at a fine dining restaurant where his passion for wine began.
He has racked up wine-related diplomas and, when he can, passes on his knowledge to people wanting to learn more.
‘‘I wanted to give someone a place where they could explore, and where they don’t feel intimidated or scared,’’ he said.
In late June, Pointon will be leading a masterclass as part of public wine-tasting event, Winetopia, where experts and winery representatives come together to discuss and show off new wines.
Pointon will be helping to teach people how to match different red and white wines with food to enhance the flavours of both – a skill he said was actually quite simple to master.
‘‘There’s some basic flavour rules you want to follow. Bold with bold and delicate with delicate.’’
For example you probably shouldn’t put a hefty BBQ steak with a lighter white wine like a sauvignon blanc.
‘‘Think about the major flavour component of the wine and the major flavour component of the food,’’ he said.
But for those considered wine novices, Pointon has some words of advice. ‘‘Don’t be scared to try something new.’’ Even if people were more fond of beer, Pointon said he could still find similar flavours among wines.
‘‘The same goes for non-alcoholic drinks,’’ he said.
The main thing was pinpointing a person’s favourite flavours and tastes, and seeing if there was something he could match them with.
The world of wine was large and varied but all it took was a few questions to get started.
‘‘There’s always a wine for everyone,’’ he said.
‘‘Just keep an open mind.’’