Every good restaurant – particularly those with an AGFG Chef Hat – has a dedicated Sommelier or Bar Manager taking care of a carefully curated wine list to accompany the menu.
Who better to ask what’s trending in the vino world right now than these knowledgeable wine buffs? Welcome to our ‘Wine of the Week’ series, where we highlight particular wines on the radar of restaurants around the country.
Looking for somewhere 'social'? Social Eating House & Bar by Executive Chef, Matt Jefferson and his team is just the place you're looking for! Located at the base of Broadbeach's Oracle building, this intimately rustic venue delivers another wonderfully reliable dining destination on the Gold Coast.
Exposed brick, contemporary furnishings, blue velvet lounges and low lighting set the mood and the award-winning share plate menu follows suit at this 14-hatted dining destination.
Bar Manager and Sommelier, Jordan Melling recommends pairing the 2018 Bodega Badiola Cabezadas Viura with a plate of pan-seared scallops, seaweed butter, crisp potato and miso.
From a producer out of Rioja Spain, this white wine is made from Viura - a widely planted white grape varietal in the Rioja region. Cabezadas means ‘head’ in Spanish, describing the head or high-altitude vineyards that the grapes are grown from.
"A fresh and youthful vino with notes of white peach, flowers and apple; the crisp acidity balances the umami flavours of the seaweed butter, while the slight green vegetal notes of the Viura complement the peppery savoury edge of red shiso,” Jordan explains.
Clear pale yellow in colour, this elegant wine has a fresh and subtle nose, with pure aromas of stone fruit and a touch of white flowers and lanolin. Light and crisp on the palate, with good fruit concentration and a dry, mineral, salty finish, pair this drop with shellfish, appetisers and snacks, lean fish and cured meats.
