Wine Lesson

Sun Herald

Sunday August 19, 2007

Sally Gudgeon

133

A sommelier is not a circus act

Choosing a wine in an expensive restaurant can be confusing. Help is at hand, however, in the form of the sommelier (pronounced suh-mal-'yAy), who is a professional wine waiter. He or she offers advice and suggestions to help you choose the wine to suit your food and your budget. The sommelier should check that the wine served is the one you ordered and that it is the correct vintage. They should smell and taste it to ensure it's not faulty. They then pour a sample for the person who ordered it so they, too, can taste it. Behind the scenes, the sommelier compiles the wine list, orders and stores the wine, rotates the cellar and educates other staff about wine. A good sommelier imparts knowledge in a friendly way and knows the customer is always right.

Sally Gudgeon

Main Ridge Estate Half Acre Pinot Noir 2005, $55

On the Mornington Peninsula, 2005 was a great vintage and this single-vineyard pinot shines. It has concentrated fruit, delicate acid and poised palate. Match it with roast duck.

Toolangi Shiraz 2005, $25

This old-vine, cool-climate shiraz from the Yarra Valley has opulent spice and fleshy plum aromas on the nose. The palate is textured, with supple tannins and well-balanced oak. Serve it with braised lamb shanks. Richmond Grove Watervale

Riesling 2006, $16

This is a classic Clare Valley riesling from Watervale, with aromas of lemon blossom, spice and limes. The palate is alive with citrus flavours and a taut minerality. Try

it with scallops.

All wine prices are approximate

© 2007 Sun Herald

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