Tuesday, January 26, 2010

Saturday Night – Guess who’s coming to dinner? Part 1

Sheian was home from University, so along with Mick and Amy, we had her over for dinner. Kathy picked out the menu for the evening which caused me to put my New Year’s resolution of trying a new recipe each Saturday on hold. On the upside, I did have three new wines to try this evening.

"The savages got to this before it could be photographed!"

The first course was straight forward and simple; Gorgonzola dip and crackers paired with a 2008 Momo Sauvignon Blanc from New Zealand. The dip was a nice way to sit around and get caught up on what Sheian had been up to since we last saw her in August.

"Odd name, good wine"

Pouring out the Momo, I was surprised at the nose, aromas of peach, pear and floral notes weren’t what I was expecting. The nose caught Mick by surprise who commented that if he had seen the bottle, would have thought this was a Riesling. Tasting the wine you were rewarded by very crisp and refreshing acidity and a lime/citrus flavour running throughout. The finish lingered nicely and just made you want to come back for more.

The Momo with the dip was great as the acidity and lime cut through the heavy Gorgonzola flavour of the dip.

Here is the group rating for the wine – Mick - 88, Mark - 90, Kathy – 87, Amy - 89, Overall – 88.5

Here is the LCBO information on the wine –

MOMO SAUVIGNON BLANC 2008

VINTAGES 9167
750 mL bottle
Price: $ 18.95
Wine, White Wine,
13.5% Alcohol/Vol.
Sugar Content : XD
Made in: New Zealand, New Zealand
By: Seresin Estates Ltd
Release Date: Jul 18, 2009

Tasting Note - Light and citrusy, with grapefruit, tangerine and green melon flavors that linger on the bright, juicy finish. Drink now. Score - 90. (Harvey Steiman, www.winespectator.com, April 30, 2009)

The LCBO is listing no bottles left in inventory, which is a shame as I would have liked a couple more of these for the rack. I will have to keep an eye out in July of this year when the 2009 version comes out and pick up a bottle or two.

Click here for Part 2

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