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.
Now in its 17th year, the Monteith's Wild Food Challenge
brings wild dishes to the tables of restaurants and bars
around the country during July. Chefs create dishes using
local wild ingredients and pair them with a Monteith's beer
I enjoy sauvignon blanc at this time of year, just before the
new vintage is released. A year's bottle age softens and
integrates the flavours so they are less assertive, although
still fresh and crisp as sauvignon should be.
Pinot noir often needs some bottle age to mellow and
harmonise; no more than two to three years for some, while
the best will continue to develop interest and complexity for
five to 10 years or even longer.