Every good restaurant – particularly those with an AGFG Chef Hat – has a dedicated Sommelier 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? Cheers to our ‘Wine of the Week’ series, where we will highlight particular wines on the radar of restaurants around the country.
Located high above Terrigal with stunning panoramic ocean and bay views, The Cowrie Restaurant on Scenic Drive provides an iconic and memorable setting for any occasion. Whether private dining, a casual lunch, or romantic dinner, expect dishes created with locally-sourced and seasonally-driven produce from honey, citrus and native herbs to sustainable seafood.
Sommelier consultant for this 12-hatted dining destination, Stephane Pommier says if you’re looking for a wine to fill your glass for 2022 you can’t go past a Chablis.
"When we think of Chablis one that comes to mind is Domaine Raoul Gautherin Chablis AOC 2019 made from the field named ‘Les Pargues’,” he says.
Stephane, a winemaker from the village of Chablis, is making this wine himself in collaboration with the Winery Domaine Raoul Gautherin.
"We have selected this wine at The Cowrie restaurant, located in the coastal town of Terrigal, where seafood is abundant. What else can be married with seafood other than a Chardonnay from Chablis?” he says. "The minerality of the wine combined with the iodine from the seafood, perfectly harmonises; while you are enjoying the breathtaking view of the coast from the elevated terrace of the restaurant.”
The label on the bottle of this wine is a sketch from the map of the vineyard at Chablis. Stephane wanted to save people the 24-hour plane ride and take them on a trip to France via a bottle from the home of Chardonnay.
Stephane recommends pairing this drop with an entrée from the menu such as ocean trout tartare, green apple, crème fraiche, cucumber water and puffed wild rice; while for the main, try Aquna Murray cod, potato fondant, eggplant, peppers, almond cream, sea vegetables and foraged herbs.
