Discover the Flavors of New Zealand

During Week 6, Griffins transforms into a celebration of New Zealand’s unique wine traditions. With an updated wine list featuring three white and three red New Zealand favorites, we invite you on a tasting journey that captures the essence of this fascinating wine country. At the heart of the celebration is our wine expert, Adam, who spent nine years living in New Zealand, deepening his passion for the country’s innovative winemaking. Read more about Adam and his time abroad below!

Hi Adam! Tell us a bit about yourself.

I’ve been working full-time at Griffins for almost 1.5 years now, serving as the wine expert. I’ve always worked in the restaurant industry, taking on various roles at different establishments. I also have a history with SPG, having worked at the former Escalier, and occasionally at Griffins, of course.

You lived in New Zealand for nine years. What made you move there, and how did that time shape your passion for wine?

Ah, the crazy little things we do for love…
I was already a passionate and well-educated sommelier when I moved there, but I didn’t know much about New Zealand wines beyond Sauvignon Blanc from Marlborough. I’m incredibly grateful for the opportunity to learn about different regions, grape varieties, and styles. Having world-class vineyards so close made it easier to understand how climate, soil, and grape varieties interact and influence the final product. And New Zealand hospitality makes it hard not to spend weekends exploring and tasting new wines.

What are the biggest differences between New Zealand wines and those from other parts of the world?

What’s unique is the long hours of sunlight, warm and extremely intense daytime light due to the angle of the sun and lack of ozone protection, paired with relatively cool nights. This creates wines with ripe, developed fruit flavors while retaining freshness and high acidity. New Zealand is also a very young wine country, so not many have explored its aging potential yet, but I believe there’s great promise due to these characteristics. Another standout feature is the variety of excellent soil types in such a small area—volcanic soils and lots of limestone, which winemakers adore.

Are there any specific regions in New Zealand that are particularly close to your heart?
Yes, several! If I had to pick one, I’d choose an underrated region, even within New Zealand itself—North Canterbury on the northeast part of the South Island. The area has active limestone soils that give the wines wonderful acidity. The combination of soil and climate creates ideal conditions for producing world-class wines. Burgundy better watch out! Fantastic Pinot Noir and Chardonnay come from this region, as well as aromatic wines like Riesling and Gewürztraminer.

What’s your personal favorite New Zealand wine, and why?

Ooh, there are many, but if I have to narrow it down, I’d pick two:
‘Earth Smoke’ Pinot Noir from Pyramid Valley in North Canterbury—a single-block wine that feels alive and almost electric in the mouth, with both depth and freshness and a touch of smokiness. ‘Burn Cottage Vineyard’ Pinot Noir from Burn Cottage in Central Otago—it’s powerful and almost meaty, yet remains elegant. Both wines strike the perfect balance between fruitiness and savory tones and are great for aging. I’ve only tasted them after about ten years in the bottle, and they’re magical with more to give!

Which dishes pair best with New Zealand wines, and what do you recommend at Griffins this week?

So many! The white wines generally have acidity and minerality that pair perfectly with a variety of seafood, a staple in New Zealand cuisine. But there are also plenty of bold red wines that go great with grilled meats. Grilling is a big part of New Zealand culture, and their grilling season is much longer than ours in Sweden! I’d recommend trying a Syrah or Malbec with one of our grilled cuts this week. We’ll be serving beef, venison, and lamb as part of the themed menu. These might be less familiar grape varieties in the New Zealand context, but they’re incredibly delicious. And don’t forget to end your meal with a Pavlova dessert paired with a glass of late-harvest Gewürztraminer—it’s the perfect finish!