Our Sommelier of the Year Asia visits Schubert winery in Martinborough and takes in some beach life at Tora, Palliser Bay - The Wandering Palate

Our Sommelier of the Year Asia, Khun Cha, spends a few days with Kai Schubert in Martinborough and takes in a day at the beach. Just look at that pristine coastline, Palliser Bay, next stop is Antarctica! How good is the fresh paua and crayfish; Chef Diaz back on the Conrad Koh Samui will be drooling with envy. And obviously kiwi winemakers grasp there is more to learning about wine than just vineyards and wineries… “Life is filling in time between meals…”

Khun Cha - Schubert - Kai and Cha at Cellar Door

Kai Schubert and Khun Cha at the Cellar Door

Khun Cha - Schubert - Cha in Schubert barrel room

Khun Cha in Schubert barrel room tasting the 2011 Pinot Noir from barrel

Khun Cha - Schubert - Cha with winery team on tric

Khun Cha with Schubert winery team, actually that is at a farm and James, the guy in front is a horse trainer… and took Christine (our domestic sales and marketing manager) and Khun Cha for a quad-bike ride…

Khun Cha - Schubert - Palliser Bay Vista

Tora at East coast - Palliser Bay

Khun Cha - Schubert - at Palliser Bay

Khun Cha & Christine Calmus (our domestic sales and marketing manager) at Tora

Khun Cha - Schubert - Palliser Bay

Tora, Palliser Bay

Khun Cha - Schubert - Cha and Kai - roockpools

Khun Cha and Kai

Khun Cha - Schubert - Cha and Kai

Khun Cha and Kai

Khun Cha - Schubert - Antartica

Bounty of the sea - pristine waters of Tora, Palliser Bay, nothing between here and Chile than Antarctica

Khun Cha - Schubert - Snorkelling Palliser Bay

Catching lunch

Khun Cha - Schubert - Kai with crayfish

crayfish for lunch! Kai Moana

Khun Cha - Schubert - Cha with Crayfish

Khun Cha clearly happy with the menu and the venue

Khun Cha - Schubert - Crayfish closeup

Does not get any fresher than straight from the sea

BBQ New Zealand seaside style

BBQ New Zealand seaside style

Khun Cha - Schubert - Crayfish on the Grill

Crayfish on the Grill

Khun Cha - Schubert - Crayfish on the BBQ

Crayfish on the BBQ

Khun Cha - Schubert - Paua

More bounty - Fresh Paua - New Zealand Abalone

Khun Cha - Schubert - Cooking fresh Paua

Fresh Paua stir fried with a little red Chili, red Onion, garlic and Coriander

Khun Cha - Schubert - cooking paua on the BBQ

Cooks at work

Khun Cha - Schubert - feasting at table

Dinning alfresco New Zealand style

Khun Cha - Schubert - Kai enjoying a glass of his rose

Kai enjoying a glass of his rose

Khun Cha kiwi style roughing it at the beach

Khun Cha, kiwi style roughing it at the beach

Khun Cha - Schubert - Palliser Bay group shot

I do like to be beside the seaside - Christine Calmus, Kai Schubert, Kun Cha, Stuart & Caroline Campbell (the master seafood hunters)

Khun Cha - Schubert - Wairarapa farm

The Puruatanga farm overlooking the Martinborough terrace

Khun Cha - Schubert - Red sky at night, shepherds delight

Red sky at night, shepherds delight

Khun Cha - Schubert - Cha and Lamb

Down on the farm - little Otto is only a week old

Khun Cha - Schubert making pasta

Making fresh pasta with NZ organic eggs and four

Khun Cha - Schubert - pasta

Making pasta

Khun Cha - Schubert - pasta and prawns dish

Beetroot-Pest-Pasta with Chili-garlic prawns

Khun Cha - Schubert - Casserole

Gordon Ramsey recipe: Bœuf Bourguignon with NZ beef cheeks (and 2 bottles of our Pinot Noir in it)

Khun Cha - Schubert - crew at dinner

Khun Cha and the Schubert crew

Khun Cha - Schubert - dinning table

Dinner at Puruatanga Farm together with Khun Cha, Clive and Phyl from Ata Rangi and the Schubert crew

Khun Cha - Schubert - New Zealand classic lamb and peas

New Zealand classic lamb and peas

Khun Cha - Schubert and Ata Rangi dinner together

Clive Paton from Ata Rangi takes on the sommelier role for the evening

Khun Cha - Schubert - with Clive at Schubert

Ata Rangi - Schubert get together

Khun Cha - Schubert - bottles

Excellent form

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By Curtis Marsh | On the Wine Route | Related to: Conrad Koh Samui Sommelier, Khun Cha, New Zealand, Palliser Bay, Schubert |

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From a lost play by Eubulos, (c.405 BC - c.335 BC)
‘For sensible men I prepare only three kraters (large vase used to mix wine): one for health (which they drink first), the second for love and pleasure, and the third for sleep. After the third one is drained, wise men go home.

The fourth krater is not mine any more - it belongs to bad behaviour; the fifth is for shouting; the sixth is for rudeness and insults; the seventh is for fights; the eighth is for breaking the furniture; the ninth is for depression; the tenth is for madness and unconsciousness.’

"In many ways, the work of a critic is easy. We risk very little yet enjoy a position over those who offer up their work and their selves to our judgment. We thrive on negative criticism, which is fun to write and to read.

But the bitter truth we critics must face is that, in the grand scheme of things, the average piece of junk is more meaningful than our criticism designating it so. But there are times when a critic truly risks something, and that is in the discovery and defence of the new.”

As uttered by the vitriolic restaurant critic Anton Ego, in the film “Ratatouille”, after his epiphany.