Musket Room Cellar Tips for Future NZ Classics

23 October 2013 – The sommelier at New York’s first restaurant showcasing haute New Zealand cuisine, The Musket Room suggests we start cellaring future New Zealand classics before the rest of the world catches on.

Erin Scala talks to The Village Voice about New Zealand’s vinous state of affairs from the Michelin-star restaurant, which has been open since May this year.

“Our talented chef Matt Lambert is from Auckland, and his food is ‘Modern New Zealand.’” Scala says. “The wine list revolves around high-quality New Zealand selections but has plenty of interesting wines from around the world. We have help on the ground in New Zealand from Cameron Douglas, master sommelier.

“We are doing something completely different by offering the best of New Zealand wine with inventive and inspiring New Zealand cuisine. When you drink these great wines with such great food, it presents what is happening in the New Zealand wine realm in a completely different light.

The Voice asks Scala: “What capable and thoughtful producers are working with alternative varieties in New Zealand?”

“I can definitely name a few. Nick Mills (Central Otago) at Rippon [Vineyard & Winery] is making amazing gewürztraminer, riesling, and osteiner. For ethereal pinot gris, take a trip to Ponui Island and see what Man O’ War winery (Waiheke Island) is making. There is so much more – I could write a book.”