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Credit: @ Matthew Conway
A 2004 graduate of the American Sommelier Association in both viticulture and vinification and blind tasting. Conway started his sommelier career working for legendary Chef Gray Kunz at Café
Gray in the Time Warner Center. He worked with Chef Kunz for over three years working his way to beverage director and eventually opening his second restaurant Grayz in the Rockefeller Townhouse. Conway met Chef Marc Forgione in the winter of 2008 and was hired to collaborate on the opening of his first restaurant FORGE, now called Restaurant Marc Forgione. Over four years he has served as general manager and sommelier working alongside Chef Forgione. In the summer of 2010 Chef Forgione granted Conway a three month leave of absence to train at the world famous restaurant Taillevent in Paris. Conway is also a writer currently on the editorial advisory board for Boulder, Colorado based Sommelier Journal.
As a working sommelier, I am often asked what I drink during the holidays. Although it is hard for me to answer the question simply during Thanksgiving or Christmas, it’s easy for New Year’s Eve: champagne! I know you might be thinking,...
Traditionalists don’t like it, people from the old school won’t do it, and I once had a legendary chef scold me for attempting it. Pairing red wine with fish, is it that scary of a thought? If you don’t know me, I am not a chef, a...
Many of you know and love to drink Sancerre; it was something of a rage a decade ago. Sancerre is an appellation in the Centre region, on the eastern end of France’s Loire Valley wine country. Most of us are familiar with the whites that dominate...
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