KEY POINTS:
Name: Belinda Jackson
Occupation: Wine consultant
Age: 40ish
Working hours: About 40 a week, on average.
Pay scale: Moving target.
Qualifications: My highest formal qualification is an A Level in ceramics, so what does that tell you?
Describe your job.
I oversee the industry aspects for the Liquorland Top 100 International Wine
Competition. That starts with encouraging entries from wine producers, importers and distributors. I then co-ordinate the entries, organise the judging process, taste the wines and write up the notes.
When I'm not doing that, I'm assisting wine producers with their branding, or I'm presenting at the food shows, writing, or creating brand concepts. And when I'm not doing those things, I work with Riding for the Disabled.
Your background?
My journey began from my childhood home in Hampshire, England. For my 19th birthday my father gave me a set of luggage, £100 and a one-way ticket to Bordeaux.
We had had a conversation along the lines of, "What are you going to do with your life?" (from Dad) and, "Dad, I don't know yet" (from me).
However, I was interested in wine so Dad announced that he had found me a career starting point in France, with a contact who had a chicken farm near Bordeaux.
Dad's reasoning was that at least if I was in the right country it would be easier to find work with a wine producer; and the chicken man was going to plant a vineyard.
So, with some trepidation and a heavy suitcase, I flew to Bordeaux in July 1986.
During my time in France I helped the chicken man plant his vineyard. I dug the holes, planted and watered the vines. The experience was incredibly positive.
On my return from France I worked as a part-time telesales operator for a wine wholesaler, then as a sales rep.
I was soon promoted to assistant marketing manager, then marketing manager, then category manager - sourcing, buying and marketing over 750,000 cases of wine from all over the world. My market was the UK on-premise, including managed, tenanted and free trade outlets.
During this time I spotted an opportunity to improve the quality of pub house wines, so I launched wines that tasted great while providing full margin to the publican.
I moved to New Zealand in September 1995 to the role of national wine manager for NZ Liquor where I was responsible for the wine business in the Liquorland and Robbie Burns chains.
I was then poached by Glengarry, buying fine wines, running the corporate business and managing premium brands.
The arrival of twin boys in 2001 put the brakes on my career; and then six months later I started consulting, working from my home.
Why is your job important?
My job as director of the Liquorland Top 100 International Wine Competition ensures an independent focus for Liquorland, the industry and the consumer.
For my other work, it's about bridging the gap between the producer and the consumer - either through branding or through tastings, writing, presentations and even blending wine.
What's hot in the wine industry?
Matching food and wine, viognier, German-style Marlborough rieslings, Hawke's Bay syrah, well-priced European reds, top-quality methode traditionelle.
And are you a red or a white person?
I enjoy them all. Two wines that I am enjoying drinking (open in my home at the moment) are Trinity Hill Shiraz '06 and Forest Estate Riesling '07.
The best part of your job?
Great people, great wines, the constant need to keep learning and no two days the same.
And the worst part?
Sore teeth after lots of tasting. (I once did 155 Aussie shiraz in one day ... ouch!)
The acid in wine strips the enamel from your teeth. You can't touch them, let alone brush them after tasting. You have to wait for the saliva, which is alkali, to help counteract the acid. You usually need to eat a meal to get the saliva going again. Chewing special gum after a tasting and using a special tooth mousse at night also helps.
What is the most challenging part of your job?
Convincing producers to become market-led rather than production-driven.
What challenges face the New Zealand wine industry?
The immediate challenge is emptying the tanks in time for the '09 vintage, seven months away and counting. The New Zealand wine industry needs to keep working towards long-term strategies, rather than focusing on the short term.
We need to stick to the "quality" mantra and have enough courage to declassify, not bottle and not market wine that is not good enough.
Advice to those interested in a similar role?
Roll your sleeves up and get stuck in to all aspects of the industry - experience is what counts. And taste, taste, taste!
Where would you like to be in five years?
I'd like to do some more study, perhaps a wine MBA. I'd also like some clients in Europe by then and to keep adding value to the industry and the consumer.
