Why this restaurant in Singapore is championing Australian wine

The one-Michelin-starred BBQ joint, Burnt Ends in Dempsey Hill, probably has Singapore’s only Australia-focused wine list. The main question head of beverage Neil Simon Claudio gets asked is, “why?” He shares the answer with db.

Located in Singapore’s Dempsey Hill area, the one-Michelin-starred Burnt Ends serves up modern Australian barbecue, with its open-kitchen manned by chef Dave Pynt. And it has the bottles to match – with what Star Wine List reckons is “probably the only Australia-focused wine list in Singapore”.

It makes sense that one of the first questions people ask head of beverage Neil Simon Claudio is, “why only Australian wines?” His answer is straightforward: “Because the chef’s Australian, and he’s like, ‘why not?’”

But, he admits, singlehandedly waving the flag for Aussie wine in Singapore comes with responsibility: “It’s definitely a lot of pressure,” he tells the drinks business, “but it’s pressure we like. The reason we’re doing it is because we can do it.”

Opportunity to educate

And while he can’t promise to have every region covered (Australia’s a big place), the list is “pretty extensive”, with the classic regions such as Margaret River and Yarra Valley represented alongside more niche areas like Queensland, with Champagne and sake also spotlighted, and 20 wines available by the glass. This gives guests a chance to “educate” and “immerse” themselves through the dining experience.

“When people come in, they are not really familiar, or haven’t drank Australian wines, and are like ‘I only drink Burgundy, but I don’t see Burgundy in this list,” says Claudio, alumnus of restaurants including the American Club, JIA, Maximal Concepts and Blacksheep. But this leads to a great opportunity: “You pour wine and they say, ‘I didn’t know Australia could do such amazing wine,’ and that’s pretty rewarding for us.”

Being known as the go-to destination for Australian wines also creates a sense of excitement. It also gives Claudio a chance to rebut misconceptions people may have about the country, such as it’s only good for Shiraz: “Australia is pretty big, so diverse that as you go from left to right, you’re gonna get a lot of styles,” he explains.

Producers in the spotlight

He particularly flags Tasmania as an underrated region. “When it comes to Tasmania, people only know it as Tasmania. They don’t even know about the sub regions. But when you look at the map, it’s big, and then you go to every single sub region, and they do so many styles,” says Claudio, who is a Certified Sommelier from the Court of Master Sommeliers.

Take Coal River Valley producer Domaine A’s Cabernet Sauvignon for instance: “It tastes like Bordeaux but it’s not Bordeaux,” adds Claudio. Tasmanian wines are not too acidic nor too fresh, he goes on to say, with a diverse variety of styles and varietals thriving outside the classic cool climate sparklings.

Sami-Odi in Barossa Valley, headed up by winemaker Fraser McKinley, is also pushing the boundaries of what Australian wine can be: “He has a very unique style of making wine,” explains Claudio. “Imagine Champagne, but he makes it in still wines, He’s doing multi-blends of red wines, and that’s something you don’t see every day.” For the consumer, this multi-vintage package “creates a unique experience of discovering something new”.

Discover something different

This element of discovery aligns with the shifting tastes of the Singaporean consumer.

“The crowd right now has more knowledge about producers, and it’s no longer about buying the big chateaus and big producers,” says Claudio, comparing today’s wine scene to a decade ago. “Now? They’re more keen to discover something new.”

Related news

Book made from beer mats now sold in Aussie pubs

Treasury Wine Estates shares slide as US doubts deepen

Vinarchy taps into 'storytelling that fits local culture' in Asia