| Coast’s
wine list draws on the style of Richard’s
cooking, with emphasis on both fresh fish, rich
game and red meats. In paring this with wine they
have been similarly influenced in the area where
the ‘land meets the sea’ ie Coast.
The whites are in the main unoaked and fresh with
clear varietal flavours and a certain pungency
that draws out the briny freshness and simplicity
of the fish dishes; Sauvignon Blancs are crisp
and aromatic, as are the Australian Riesling and
Pinot Grigio. A Grillo is offered to partner a
richer, more Mediterranean style of fish, whilst
classic wines such as Chablis come from good growers
such as Testut and Durup. For those with a hedonistic
streak the Cloudy Bay Chardonnay is offered for
those who like creamy, oak infused whites. |
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Reds
are where the action gets more varied. The richer game
birds and meats that Richard cooks demand reds that
are full but not cloyingly heavy. A first class Rioja
partners Beef well as does the rare Perequita from
Portugal. Heavy game shows well with a wonderfully
peppery Shiraz/Viognier from the cool Mornington Peninsula
in Australia, and for those with a Francophile liking
will head straight for the Fleurie from Gry Sablon,
reckoned to be one of the stars of the appellation.
Likewise the Chateauneuf du Pape is the classy 2nd
wine of Vieux Telegraphe. A great Pomerol from the
rare Beausejour de Bonalgue estate ( annual production
is less than 600 cases per year ) and a seamless and
sensuous Pinot Noir from the rising star of New Zealand,
Waipara Hills, completes a well balanced list.
To
view the full wine list. Click here.
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