On International Women’s Day every year, the voices and stories of women across the world are celebrated, as we address the issues that cause gender inequality and diversity. But despite these issues remaining, such voices and stories take a backseat once the day is done.
We think it’s worth doing the opposite and actively challenging the issues that create these gaps in our industry. So, we’ve launched this weekly series, Wednesday Women, where we’ll profile the stories of the inspiring women in this great and wide industry.
Today we speak with Cyndal Petty, a chef-turned-sommelier and accomplished wine consultant, event host and wine judge.
Despite not yet being 30 years old, Petty has an impressive 15-year career in hospitality. Reflecting on the evolution of her culinary career into a focus on wine, Petty says her interest was sparked during the first year of her chef’s apprenticeship at age 15.
She told The Shout: “It was a hormonally-charged-angry-teen moment – watching a sommelier taste a lineup of wines before service, while I was in the kitchen scrubbing a dishwasher, getting ready for service myself. I knew what I wanted to become in that moment.”
Since that moment, she feels every role in her long-spanning hospitality career has impacted her journey and led her to the work she does today as a freelancer.
“Every person who has mentored me, every narcissistic boss breeding bad culture, and every beautiful table I’ve had the pleasure to serve – from dishy to group sommelier – they all shaped me.
“I’m wearing a lot of hats at the moment. The joy of saying yes and no to projects that excite me, alongside having time and location freedom, is integral to my happiness, work-life integration, and ultimate health. From event hosting, wine list coaching, and wine writing to some things I can’t yet talk about, life’s pretty exciting.”
Evolving tastes and trends
Through the course of her career, Petty has observed some interesting movements and evolutions in the wine industry.
“Trends spark memories of pet-nats exploding at tables, and, though I enjoy the style, it was not a fun time for the guests covered in yeasty-sticky goodness,” she recalls.
“My favourite shift in drinking culture that has evolved – and is still evolving – is that consumers, buyers, soms, restaurant owners, and chefs want to know where the wine has come from. We want a personal connection to the land, people, and moral ethics; people want to know and connect to the story of the wine. This creates a beautiful space for both small-scale newer producers and rooted icons to share a place on a list.”
Sharing what’s hot right now, Petty stated: “Fancy rosé, mineral whites, and Chenin – specifically WA Chenin, all hail. With the price of international wines skyrocketing post you-know-when, there’s been a positive shift toward drinking local. Can’t afford Champagne? Try Tasmanian sparkling.
“In short, the current trend is clear: drink local, drink ethically, and drink quality over quantity.”
Having overseen countless wine lists and taken on various wine-buying roles, Petty’s advice for curating a wine selection is simple.
“Can your staff sell the list? Bigger is not always better. Wines do not last long once opened. Who is your clientele? Make sure your glassware is appropriate… Enjoy the process, and don’t put anything on your list that you wouldn’t drink,” she explains.
Uncovering New Zealand’s wine regions
Alongside Liinaa Berry, Petty was a successful recipient of the 2025 New Zealand Wine Sommelier Scholarship – an opportunity for her to enhance her knowledge and understanding of New Zealand wine and the country’s winemaking regions.
At the time of speaking to The Shout, Petty was preparing for her trip, and shared her excitement about exploring New Zealand wines in more depth.
“Understanding a region by breathing its air, talking to its people, and licking its rocks is a privilege I don’t take lightly. The magic of wine is that it has the ability to transport you to a region. Even better if you can reverse-engineer and understand the region’s soul and energy first.
“Snapshotting wine regions as a whole, rather than just singular examples of wines, makes me drool. To see the whole picture in a second – how truly epic. And how often – unless you’re judging – do you get to taste the number of wines we will be tasting? Plus chatting to producers, plus attending several high-intensity masterclasses… talk about exposure! I’m a fiend for knowledge and conversation. Plenty of that on this trip, I’d guess.”
Petty sees New Zealand wine playing a much bigger role in the Australian market in the years to come and looks forward to using her new knowledge in her work moving forward.
“With logistics fees rising and huge increases on European wines in Australia, I can see a space for New Zealand more than ever,” she stated.
“We also see a lot of the same producers and wines across Australian lists. The idea of exploration in list curation is important to me on this trip, and sharing that newfound knowledge is what the industry is all about – fuck keeping it close to our chests like the old days. I’ll also be weaving my newfound knowledge into some Perth-based Sommelier Australia events – keep an eye out for them.
“I love sharing knowledge just as much as I appreciate knowledge shared with me. Through that, I found myself hosting a lot of wine events and masterclasses.”