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.
Denne historien er fra September 2024-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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Denne historien er fra September 2024-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
Allerede abonnent? Logg på
From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
Best in class
The top drops to keep an eye out for on wine lists (and why they're worth the splurge)
A taste of refuge
Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
BE OUR GUEST
Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
Barcelona BUZZ
A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.
HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
The art of...relishing restaurants
Does working in hospitality make someone a better or worse diner
HEART AND SOUL
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.
