For the latest in our series of wine columns with Inverarity Morton, SLTN spoke to Kostas Simos, general manager of The Atlantic Bar & Brasserie in Glasgow about the importance of a great wine list and the right food pairings.
Situated on Glasgow’s St Vincent Street, The Atlantic Bar & Brasserie is a French-inspired brasserie combining classic European dining with an elegant yet relaxed atmosphere. It is part of Scottish hospitality group DRG, which owns and operates 21 restaurants across Scotland and Newcastle.
How would you describe the food and drink offer at the venue?
Kostas Simos, general manager: “The menu focuses on classic French and European brasserie dishes prepared with high-quality seasonal ingredients. Signature dishes include steak frites, rotisserie chicken, seafood, oysters, French onion soup and fresh fish, alongside vegetarian options and desserts.
“The drinks offer complements the menu with classic cocktails, Champagne, a carefully selected wine list, premium spirits and local beers, providing options for both casual drinks and full dining experiences.”
What is the thinking behind the wine list? How many wines are on the list and how many are offered by the glass?
Kostas: “The wine list is designed to complement the restaurant’s French-inspired cuisine while offering guests a broad choice of styles, regions and price points. It includes both well-known producers and interesting discoveries, allowing customers to choose confidently whether they are wine enthusiasts or occasional drinkers.
“The exact number of wines and wines available by the glass changes over time. Currently you can enjoy at Atlantic more than 20 different wines by the glass from different styles grapes and ages. The current list offers a broad selection with a substantial range available by the glass to encourage guests to enjoy wine with individual courses rather than committing to a full bottle.”
What wines and dishes will you be pairing and why?
Kostas: “A good pairing would be a Sancerre Sauvignon Blanc with the restaurant’s seafood dishes, such as oysters or Limande Sole Entière, our whole baked lemon sole. The wine’s crisp acidity, citrus flavours and mineral character complement the freshness of the seafood, while cleansing the palate between bites. The bright, refreshing style enhances the delicate flavours rather than overpowering them.
Alternatively, a Pinot Noir from Burgundy pairs beautifully with Croupe d’Agneu Rôtie, our roast lamb rump, or the La Spécialité de la Maison, the house specialty, our rotisserie chicken, as its soft tannins, red fruit flavours and balanced acidity complement the richness of the meat while allowing the subtle flavours to shine.
Chef recommends our Gnocchis à la Parisienne Parisian herb gnocchi with the incredible La Mecanique Du Vin Orange – clear amber‑hued with aromas of dried apricot, orange peel and chamomile and a textured palate of quince, tea tannins and gentle spice. Distinctively vibrant, layered and dry.”
How important is the relationship with DRG to Inverarity Morton?
Stephen Russell, managing director: “We are delighted to have enjoyed a long, close relationship with DRG since it was created by Mario Gizzi and Joe Conetta over 40 years ago. Over the decades, we have watched their growth and admired their drive and ambition. The diversity of their restaurants showcases the breadth and depth of our wine portfolio, which, itself, constantly evolves.”
To find out more about how the Inverarity Morton team can work with you on your wine range visit inveraritymorton.com or email sales@inveraritymorton.com
