Mixing cocktails

The Glasshouse: The Sommelier's Dilemma

2 May - By Sean Menezes

What makes a good beverage list, especially at a pop-up restaurant? 

Duncan Vent has carefully curated the list for dinners at The Glasshouse Kitchen during Tasting Australia, focusing on a cohesive celebration of food and drink. 

His daunting task was to compile a beverage list for six dinners, featuring more than 15 renowned chefs working on more than 20 courses, therefore showcasing more than 50 wines to compliment the style and food story of each course.

“For these dinners, we have focused on wines from small producers and specifically selected wines made in and around the regions from where the food is sourced,” said Duncan. “We have ensured that the wine list reflects the subtle balance of flavours, and enhances the experience of the guests.”Cocktails featured at The Glasshouse are all made using South

 Australian spirits. “The theme for the cocktails is Garnish, so we incorporate a garnish that links the cocktail to the food served," said David Danby, one of The Glasshouse bar staff, who is excited about using malt from the Barossa and Adelaide Hills gin.

The list also has themed wines to match each course at each dinner, sourced from a specific region and selected to compliment specific dishes. 

The list also includes seven wines available by the glass, from Adelaide Hills sauvignon blanc and pinot grigio to Clare Valley riesling; Mclaren Vale shiraz to a Mount Lofty multi-grape red blend. Duncan has achieved this feature by approaching producers directly to supply the wines. 

For hardcore wine enthusiasts, Duncan has also stocked back vintages of certain wines, which can be purchased by the bottle, along with natural and biodynamic wines that offer an interesting edge to food pairing. 

It all stands as evidence that wines from small producers across South Australia can be paired with the best regional produce that Tasting Australia has to offer.

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