Ask Mario Fernandez Alduenda what makes a good coffee and you'll get a fascinatingly informative reply that is perhaps not what you were expecting. Charmian Smith talks to the Mexican coffee expert who's living in Dunedin.
To get the best out of pinot noir, especially high-acid ones,
serve them at room temperature. Coax the aromas out by
warming the glass in your hands and they can turn from lean
and edgy to spicy and lively.