Kieran of Amphora
A Hamilton local with a global palate, Kieran has spent over two decades immersed in the world of wine. An exhibition that has led him through retail floors, tasting rooms, wine tours, and into high-end dining, where he curated pairings and led beverage programmes with precision and heart.
“We’ve been trained to talk about grape varieties, which can be really narrowing. I think if we talk about style like light, full-bodied; dry, sweet; fruity, earthy, it’s easier to communicate what kind of drink someone wants.”
Where are you from and how did you first get into wine and what was your background prior to opening Amphora? What inspired you to open Amphora?
I’m a Hamiltonian who moved to Wellington then Melbourne and worked in various wine-related jobs over 20 years. I’ve done retail, tasting events, wine clubs, wine tours, even tele-sales (yuck) and studied. Eventually I was in beverage director roles and managing service and pairing for high end chef’s tables and similar. Over that time I got to meet a lot of wonderful vignerons, wine industry people and also visited a good number of wine regions around the world.
I wanted to offer really great quality wines in a casual setting, much like some of my favourite wine bars around the world. I had accumulated some really top-tier wines over the years and felt like it would be something different to offer Hamilton.
How would you describe the vibe and philosophy behind Amphora’s wine list?
Our focus is quality and people. Wine is different from say beer and spirits (which I also love) in that it is always the product of a single place on the planet. So we represent the people making wines of place and often in small quantities, with thoughtful methods.
What’s been your most memorable moment since opening Amphora?
To pick one I really loved our Halcyon Days Tasting with winemaker Amy where she suggested our mutual friend Conor (head chef Elephant Hill) prepare some dishes. It was such a fun night, but we’ve had other great winemakers visit us and I think that really gets to the heart of what we’re doing.
Do you have a favourite wine (or style) on your current menu, and what makes it special to you?
I don’t - I really love all the wines we choose for the menu, and it’s tough to balance our 20 or so by the glass offering with all the amazing wines available.
What’s one thing about wine that you wish more people understood?
We’ve been trained to talk about grape varieties, which can be really narrowing. I think if we talk about style (light, full-bodied; dry, sweet; fruity, earthy) it’s easier to communicate what kind of drink someone wants. Otherwise you get the ‘Chardonnay situation’ where someone wants a specific style of Chardonnay but it’s made in dozens of different ways.
Can you tell us about the Pasta Bar and Cellar Club tastings you run — when are they, what can guests expect when they come along?
The Pasta Bar each Monday has been a lot of fun for us - we serve a small but varied menu where a couple could conceivably have some starters, share a pasta and a dessert and have a great wine with each course. That’s my preferred mode of dining. So even though it’s still quite casual we step up our service for the night and pretend we’re a little trattoria over the river.
If someone is new to wine, how do you like to guide them through choosing their first glass at Amphora?
I’ll ask a few questions but really I just get straight to tasting - try this and tell me what you think. It’s much easier to get direct feedback from my guest than it is for me to try and convince them why they should like something.
Favourite thing to eat at Made?
Margarita Pizza from Reggies it's so good
On your Made wishlist at the moment?
I recently aqcuired a beautiful bomber jacket from Found so I'm set for winter but there's always something I’ve got my eye on in their shop.
Pull up a pew and have a drink with Kieran on your next visit to Made, located in the Mess Hall.
