Sauvignon Assertion

“The fish was marinating in a spicy Mexican sauce. And the chef wanted the perfect wine for his meal. Max Pendolari, grape guru, provided the doctor’s answer, as he has done nearly every day for four years. This time it was a New Zealand sauvignon blanc. ‘He needed a white that was going to balance off the spices and stand up with enough flavor to the salmon’.”  


Tags: Boston Globe  food and wine matching  Max Pendolari  NZ Sauvignon Blanc  

Monica Galetti Has Always Loved the Kitchen

Monica Galetti Has Always Loved the Kitchen

Samoan-born New Zealand chef and Masterchef: The Professionals judge Monica Galetti talks about the making of an umu and how to use Marmite with The Guardian’s Tim Lewis, and discusses her move…