Vanessa Da Silva: "New Zealand wines have this incredible tension about them"

When Star Wine List of the Year New York is celebrated on March 25, New Zealand Wine presents the category Best By the Glass List. We caught up with Vanessa Da Silva, one of many sommeliers who loves to work with the many faces of New Zealand styles and flavours.

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"New Zealand wines have lift and brightness that makes them extremely food-friendly," says Vanessa.

Wine has been Vanessa's profession for the last 12 years, but when she grew up in rural Maine, wine was not common on her dinner table.

"I studied Marketing and Business in college and had an opportunity to study abroad in Italy. I took a recreational class on the wines of Tuscany and was enamoured by the culture, history and complexity of wine. That was the start of a hobby, but it took me a few years to realize I could make a career out of it.  I quit a Marketing job to start bartending at night so I could study wine during the day! 

Right now she is working on a new project that she is very excited about; Byrd Restaurant.

"We will open this Spring in Hoboken." 

These wines can achieve beautiful ripeness while also maintaining fresh acidity

When did you first get your eyes on wines from New Zealand?
"I learned about New Zealand in formal wine studies, but it was a tasting in 2016 that really caught my attention. It was a panel of Pinot Noirs and I couldn't believe the scope of styles. One in particular was so vibrant, The Boneline Wai-iti Pinot Noir. I continued to look into them until they were finally imported into the US three years later."

Why do you like to work with New Zealand wine?
"New Zealand wines have this incredible tension about them. I attribute it to the large diurnal shift in many regions (change in day-time to night-time temperatures). As wine professionals we read about this, but until I was standing in a vineyard in Hawke's Bay where it was 95 degrees during the day, and 50 later in the evening it didn't click. These wines can achieve beautiful ripeness while also maintaining fresh acidity."

"And then the diversity! There is so much more than Sauvignon Blanc! From Riesling, Chenin, Pinot Noir, Chardonnay, Syrah, Cabernets and Sparkling, there is something for everyone!"

Many already know and are excited about New Zealand wine, they offer both value and quality that's hard to match

What about pairing New Zealand wine with food?
"New Zealand wines have lift and brightness that makes them extremely food-friendly. I also tend to find a common thread of savory undertones which makes them very appealing in food pairing. Sparkling I would suggest for any fresh seafood, the majority of Rieslings you'll see are dry and make great wines with cheese and charcuterie, or a spring salad. Cabernets, both Cabernet Sauvignon and Cabernet Franc, can be deep and rich, sometimes very ripe, but always savory with lift, they're natural pairings for anything on the grill whether it's veggies, lamb chops, or burgers."

What do your guests say when served New Zealand wine?
"Many already know and are excited about New Zealand wine, they offer both value and quality that's hard to match. One guest recently ordered a Gisborne Chenin Blanc and was excited about it, but couldn't believe how quickly they finished the bottle, it was mouthwatering and approachable."

In your opinion, what are the most exciting developments for wines from New Zealand recently?
"New Zealand has been leaning into sustainability for the last few decades and I think that's playing to their advantage now as more and more consumers are asking those questions. Simply seeing more quantity of producers and varieties available in our market means there is a lot for consumers to explore."

What do you think about the future of wine from New Zealand?
"It is so bright! I can't wait to taste it!"