By AML Publisher
Photos courtesy of Kevin E. McPherson

“Wine is all about weather. There are so many influences in regards to the climate that play an integral, fascinating part in the creation of wine. It’s a gift of mother nature and infinitely interesting,” explained Monosoff.

Savona sommelier Melissa Monosoff knows her wine—and then some. The former Maia beverage director and graduate of The Culinary Institute of America is considered one of the Philadelphia region’s most distinguished sommeliers. Monosoff started her prestigious career at the Striped Bass in Philadelphia fresh out of culinary school, parlaying her original stint working in the back of the kitchen into a role as the Bass’ sommelier. Monosoff’s experience also includes a three-and-a-half year reign as the beverage director and sommelier at the Fountain Restaurant at the Four Seasons downtown. In 2004, Wine & Spirits Magazine named Monosoff one of America’s “Best Young Sommeliers.” After a sabbatical in which Monosoff taught at The French Culinary Institute, she returned to the Main Line a year and a half ago and now presides over one of the area’s most prestigious fine dining experiences, Savona Restaurant in Gulph Mills. Read the full story