An Introduction, Over a Glass
I have not properly introduced myself yet.
My name is Ofa Helotu Faingaanuku, but people call me Ofa for short. Haha.
I am God fearing man, a father of three lovely daughters and a husband to a wonderful woman who does not accept my excuses to enjoy a few too many bevvies with my friends as if they are going away for good. Haha.
My background is rugby and travel, working in both as a coach and in the wonderful wide world of travel, organising groups to head overseas.
I am based in Sydney, Australia, so I tend to share things from the sunny side of life, as opposed to Semisi, The Wine Chief, who regularly tells me it is raining in Auckland once again. Haha.
A Familiar Voice
I have been talking to some of you every week now via our newsletter, The Premier Pour.
If you are not aware, Premier Ligne has a newsletter where we share wine experiences and The Wine Chief’s most recent contribution. We are also hoping to add other people’s stories and future wine experiences that you could be a part of.
Anyways, back to me.
I come into Premier Ligne as that curious participant in the wine world. I come with enthusiasm and genuine curiosity.
Why Wine Feels Familiar
What fascinates me about wine is that, like the sport I come from, rugby, wine is everywhere in the world. Different styles. Different stories. Like-minded people. So much more to discover.
Whether it is the destination, the people who tell the story of the wine, the craft, the business, or my favourite part, the people you share it with.
Early Days
My earliest experience with wine as something to share with others was at rugby lunches.
These lunches are often big fundraising events for rugby clubs. The setting is very much like a wedding reception. Many tables in a large room, with ten to twelve people around a table, and you get served either fish or beef.
They are often very boozy affairs, with beers and wine on the table. Because some of these events can have anywhere from 100 to as many as 800 people, there is often space and time between beers. Reaching over to the resident red or white wine becomes the easier choice to keep things moving, as they say.
Reflecting back, I have definitely grown from mixing Coke and wine at those lunches. I recently found out this is actually a common concoction in the Basque region called Kalimotxo. I assure you that was not my intention to showcase a well-travelled or cultured person to my table.
More simply, my palate was not ready for wine. That says nothing about the wine itself. I was just very green to wine and to the world of wine.
When It Started to Click
I still remember when I started to appreciate wine properly.
It was about two years before leaving for Europe for work, rugby. I remember saying to people when a glass of wine was poured for me, “I have only really started drinking wine in the last two years.”
Looking back, those early moments of curiosity were mostly with red wine. In Australia, a good Shiraz is pretty easy to find. Thinking about it now, it was probably the familiar berry notes and almost sweet finish that attracted a less mature palate to that drop.
Europe and the Table
Like The Wine Chief, this morning we attempted to record some content to share Semisi’s story. He spoke about sharing wine with French families in their homes when he was invited in while playing in Dijon, Agen, and Carcassonne.
I had similar experiences.
Meeting new friends in new environments across Europe created many opportunities to socialise and celebrate. Often this meant many drinks at bars, but at seated lunches and dinners, it was always wine.
Life took me to France for work, rugby, and it sparked a new level of curiosity. From Bayonne, where I played, Bordeaux is only two hours away. One of the most famous wine regions in the world.
Merlots, Cabernet Sauvignons, Sauvignon Blancs grown and made in this region take the name of the place itself.
San Sebastián’s gastronomic excellence is just forty-five minutes south, across the border into Spain. It would be a shame not to pair your pintxos with a glass of Irouléguy or local cider. Further south again is La Rioja, where Spanish Tempranillo is brilliant and reminds me of those early moments with Australian Shiraz.
Culture on the Plate and in the Glass
Geographically, the people directly show you how to eat, drink, and enjoy life in this part of the world.
Locals assume pride and protect their culture by showing you the way of life.
Bien sûr.
C’est nécessaire.
Naturally, it sparks curiosity. Why is this so important to the people here, and to people outside these regions? Then you look into history, to the Romans taking these vines, and these regions adopting them, identifying with the fruit and the juice of the vine.
Like I said earlier, it is a fascinating world.
Looking Ahead
I drifted a little there, but these are pivotal moments in my wine experience, and I am sure I will have many more opportunities to share this journey.
I hope this gives some clarity about who I am and my passion for learning about people, through wine, with Premier Ligne and my good friend Semisi.
I am looking forward to connecting, and hopefully in the near future, sharing a bottle of wine together to create more great wine moments.
Cheers, until the next glass.
ofahelotu