The Somm Series Edition 9: Jacqueline Turner
01\11\2025
Welcome back to The Somm Series, a celebration of food pairings with Idée Fixe from iconic restaurants, as selected by leading sommeliers around Australia. In our 9th edition, we catch up with Jacqueline Turner of The International's, The Wine Bar.
The Wine Bar flung open its doors in the latter part of 2024, led by Head Sommelier Jacqueline Turner. With a truly global focus on wine trends, causal drinking and dining, this engaging social bar and restaurant challenges what a traditional wine bar should be. A true wine bar for the big city, it offers much needed social and cultural hub to drink, eat, share, relax and enjoy any time of day or night.
“Listen to the guest. Think about where the wine comes from, who makes it, and what you’d eat with that producer at their kitchen bench. Then, you can be as cheeky and adventurous as you like.“
– Jacqueline Turner, The Wine Bar
– Jacqueline Turner, The Wine Bar
Jacqueline joined The Point Group as Sommelier in mid 2024, joining Eduardo and the team at Shellhouse before moving to the The International as Head Sommelier. Prior to this, Jacqueline had been working in wine for over a decade, starting her illustrious career at St Jude’s on Brunswick Street in Fitzroy, Melbourne. With her refined palate and extensive wine experience, Jacqueline has quickly made her mark as a trusted name in the Australian wine community. At The Wine Bar, her wine list is producer-focused and inclusive, with the aim to make wine accessible to a wide audience.
“We are in the golden age of Australian wine. I’m in constant awe of how it is evolving with new voices and the historical backbone of Australian wine also honoured by young voices in the industry, this I believe gives us a holistic approach to service I’ve not seen in many parts of the world.“
– Jacqueline Turner, The Wine Bar
– Jacqueline Turner, The Wine Bar
Read on as Jacqueline talks us through his pairing with Idée Fixe Premier Brut, tips for newcomers and of course, a couple of highlights from The Wine Bar's offering.
Discover our full interview with Jacqueline Turner.
Discover our full interview with Jacqueline Turner.
Talk us through the process of writing a wine list for a new venue? Are there things you have changed or pivoted since opening?
The aim of the game was to make wine inclusive, producer-focused, and accessible to a wide audience. We have a 200 seat wine bar in the middle of the city, it’s anything but conventional. The space allows us to host events of all sizes, from mid-week winemaker takeovers to full scale wine festivals over a weekend. This, in turn, means our wine list changes weekly. We’ve actually stuck to the brief quite firmly to ensure we maintain a consistent voice.
Sips & Snacks is a fun menu feature at The International – does this offer some exciting options when it comes to choosing feature wines?
The Sips & Snacks program is our invitation to an audience who might not otherwise step into a wine bar in Martin Place of their own accord. It’s a menu full of small, moreish treats designed to entice guests to explore a wine list featuring 60+ wines by the glass, 250 bottles listed, special feature pages showcasing winemakers who have hosted events with us, and wines we've acquired that deserve a spot in the sun.
The aim of the game was to make wine inclusive, producer-focused, and accessible to a wide audience. We have a 200 seat wine bar in the middle of the city, it’s anything but conventional. The space allows us to host events of all sizes, from mid-week winemaker takeovers to full scale wine festivals over a weekend. This, in turn, means our wine list changes weekly. We’ve actually stuck to the brief quite firmly to ensure we maintain a consistent voice.
Sips & Snacks is a fun menu feature at The International – does this offer some exciting options when it comes to choosing feature wines?
The Sips & Snacks program is our invitation to an audience who might not otherwise step into a wine bar in Martin Place of their own accord. It’s a menu full of small, moreish treats designed to entice guests to explore a wine list featuring 60+ wines by the glass, 250 bottles listed, special feature pages showcasing winemakers who have hosted events with us, and wines we've acquired that deserve a spot in the sun.
What have you chosen to pair with Idée Fixe Premier Brut and why?
We’re a wine bar, so I’d pair it with a selection of my favourite snacks: Pan con Tomate & anchovy, scallop crudo dressed with pink grapefruit and chilli, and a plate of grilled octopus, ardoria, and pimento.
In my experience, pairing leans on mood and historical context. A superb sparkling wine like Idée Fixe Premier Brut is a perfect aperitif, but it’s also a serious food wine. It has the depth and length to complement fresh, seasonal, bright flavours. It’s not limited to just a celebratory glass on arrival!
What would be your ideal occasion for popping a bottle of Idée Fixe?
Coming back from a rinse in the ocean, peeling fresh prawns from the mighty Clarence River, and sitting in my garden with a silly group of friends on a lazy summer afternoon.
What makes sparkling wine an exciting category for you as a sommelier?
There’s a vast array of sparkling wines to work with right now. I’d say that some of the great producers outside of Champagne are offering complex, complete wines at excellent value.
Do you have a “house rule” when it comes to pairing food and wine?
Listen to the guest. Think about where the wine comes from, who makes it, and what you’d eat with that producer at their kitchen bench. Then, you can be as cheeky and adventurous as you like.
We’re a wine bar, so I’d pair it with a selection of my favourite snacks: Pan con Tomate & anchovy, scallop crudo dressed with pink grapefruit and chilli, and a plate of grilled octopus, ardoria, and pimento.
In my experience, pairing leans on mood and historical context. A superb sparkling wine like Idée Fixe Premier Brut is a perfect aperitif, but it’s also a serious food wine. It has the depth and length to complement fresh, seasonal, bright flavours. It’s not limited to just a celebratory glass on arrival!
What would be your ideal occasion for popping a bottle of Idée Fixe?
Coming back from a rinse in the ocean, peeling fresh prawns from the mighty Clarence River, and sitting in my garden with a silly group of friends on a lazy summer afternoon.
What makes sparkling wine an exciting category for you as a sommelier?
There’s a vast array of sparkling wines to work with right now. I’d say that some of the great producers outside of Champagne are offering complex, complete wines at excellent value.
Do you have a “house rule” when it comes to pairing food and wine?
Listen to the guest. Think about where the wine comes from, who makes it, and what you’d eat with that producer at their kitchen bench. Then, you can be as cheeky and adventurous as you like.
If you could sum up your approach to wine in three words, what would they be?
Thoughtful, playful and inquisitive.
How do you think Australian wine culture is evolving, and where do you see it heading next?
We are in the golden age of Australian wine. I’m in constant awe of how it is evolving with new voices and the historical backbone of Australian wine also honoured by young voices in the industry, this I believe gives us a holistic approach to service I’ve not seen in many parts of the world.
For those of us who enjoy wine but might not have a deep knowledge, what would be your tips for learning and expanding knowledge?
Find your independent wine store and Wine Bar, lean on their knowledge. Never drink the same bottle twice. Ask as many questions as you like. Follow producers each year to acknowledge vintage and craft.
You’re hosting a dinner party — you can invite anyone - who would be on your guest list, what’s in your glass, what's on the menu and what’s playing on the speakers?
My sisters and Mama, we drink Prum, I’ve made fresh pasta with seafood and we’re playing Bach or Kylie cause we are those dorks.
Thoughtful, playful and inquisitive.
How do you think Australian wine culture is evolving, and where do you see it heading next?
We are in the golden age of Australian wine. I’m in constant awe of how it is evolving with new voices and the historical backbone of Australian wine also honoured by young voices in the industry, this I believe gives us a holistic approach to service I’ve not seen in many parts of the world.
For those of us who enjoy wine but might not have a deep knowledge, what would be your tips for learning and expanding knowledge?
Find your independent wine store and Wine Bar, lean on their knowledge. Never drink the same bottle twice. Ask as many questions as you like. Follow producers each year to acknowledge vintage and craft.
You’re hosting a dinner party — you can invite anyone - who would be on your guest list, what’s in your glass, what's on the menu and what’s playing on the speakers?
My sisters and Mama, we drink Prum, I’ve made fresh pasta with seafood and we’re playing Bach or Kylie cause we are those dorks.
The Wine Bar is located at 25 Martin Place, Sydney, NSW. For bookings and more, visit internationalsydney.com or @theinternationalsydney
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