I’ve been tasting a lot of New Zealand Sauvignon Blanc this week but was also reminded how well it goes with Asian food at Peter Gordon’s new restaurant Kopapa.
I ordered a glass of the Momo Sauvignon Blanc on their wine list and found it sailed effortlessly through the tapas-style dishes, especially a bite-sized, Thai-ish Pork chilli coconut and gapi salad with roasted shallots. (Gapi is the pungent Thai shrimp paste so this was quite a challenging dish.) It also survived the surprisingly delicious chickpea battered lambs brains with tomato masala my companion bravely ordered and - more to be expected - some grilled chermoula marinated tiger prawns with watermelon pickle
Momo, I discover, is made by Seresin which is now an organic and biodynamic producer though they only claim organic status for this range. It’s also fermented with wild yeasts which gives the wine a much less aggressively herbaceous character than some cheaper Sauvignon Blancs (though, as I’ve learnt this week, that is exactly what draws so many of its fans to it).
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