All it takes is a change of seasons for Chef Tony Zarlenga and sommelier Carolyn Joy to bring out their best! On the May Wine and Food Pairing, Chef Tony from Café Brazil brought in his Argentinian Spring Lamb with fresh herb chimichurri salsa. Paired with it, Carolyn Joy from Joy Wine and Spirits brought in a new Rosé, La Mascaronne “Quat ‘saisons.”
Check out the audio below for the secrets of Chef Tony’s “mint bath” in his marinade. And Carolyn Joy presents a deep dive into the renewed popularity of the rosé on restaurant menus.
Joy Wine and Spirits offers a free wine tasting on Wednesdays and Saturdays.
Mindi McNeil sits down with Chef Tony Zarlengo and Carolyn Joy to talk lamb marinade and the return of the rosé.
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