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  

Analiese Gregory Opening Tasmanian Anti-Restaurant

Analiese Gregory Opening Tasmanian Anti-Restaurant

New Zealand-born Tasmania-based chef Analiese Gregory, who lists high-profile restaurants such as London’s The Ledbury and Spain’s Mugaritz on her resume, as well as Sydney’s three-hatted Quay and Hobart’s two-hatted Franklin,…