Tag Archives: food and wine matching

Matchmaker

Matchmaker

Scotsman sommelier, Rose Murray Brown, sheds light on the delicate task of food and wine matching. Not one to be bound by the traditional “white with fish, red with meat” mentality, Murray Brown recommends Kim Crawford Unoaked Marlborough…

Values Party – BYO

Values Party – BYO

Don’t miss Marlborough’s “tangy, medium-bodied, cranberry-dried” Saint Clair 2000 Doctor’s Creek Pinot Noir.  “Perfect with poultry or perhaps salmon, it epitomizes the remarkable values coming out of New Zealand”.

And to Wash it Down…

And to Wash it Down…

Serving salad? Drink New Zealand Sauvignon, also just the ticket with artichokes and asparagus. National Post features refreshing Fairhill Downs Sauvignon and classy Palliser Estate Pinot.

Sauvignon Assertion

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…

Raw Deal

Raw Deal

Choose New Zealand Sauvignon Blanc to match raw oysters – and everything else.  

Meat and a Green

Meat and a Green

Matthew Norman munches steak, savours Cloudy Bay Sauvignon and wonders if the man next to him has former Gov-Gen Lord Arthur Porritt’s edge vintage in his veins.