THE TASK OF A SOMMELIER IS NEVER EASY - FROM short and snappy bar wine lists to epic tomes filled with pages of back vintage wines. The most talented of sommeliers will balance a diverse list of classic wines with wines that are more modern in style, a mix of price points and flavours. Among these acts of curation, an artful sommelier will also sprinkle in a few gems for customers who are in the mood to go all out. They might be rare wines, cult favourites or the wines they fought tooth and nail to list (or sneak into each other's restaurants to drink them on days off if we missed out on an allocation). And for wine-lovers, this is one of the reasons why dining out is so instrumental; it's the only way to try these hard-won wines that you won't be able to get your hands on elsewhere.
In the mood to explore? Leanne Altmann, beverage director for Trader House (Cutler & Co., Supernormal, Gimlet, Marion, et al) says the secret to uncovering a hidden gem on a wine list is to engage with the sommelier, "They're the ones who know the list best." Come armed with examples of grape varieties and regions you enjoy, such as Yarra Valley chardonnay or pinot noir from Gevrey-Chambertin. This conversation gives the somm a starting point to guide you to something special.
Diese Geschichte stammt aus der September 2024-Ausgabe von Gourmet Traveller.
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Diese Geschichte stammt aus der September 2024-Ausgabe von Gourmet Traveller.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
