On James’ visit to Sevva, one of the best located restaurants in Hong Kong, he takes a closer look at its wine list to discover two brilliant New World wines.
Ever since Sevva opened its doors on the 25th floor of Prince’s Building, it quickly became one of the most popular Central spots to catch a drink among locals and visitors alike. While their cocktails (matched with their decadent cakes) are a natural pairing from the menu, attention should also be given to the wine list, as seen in the Wine Challenge. The good quality wines chosen by the Joseph Chan, the food and beverage manager of Sevva, can really bring out the flavors in the dish to enhance the culinary experience.
The Asia Tatler/Hong Kong Wine Challenge hosted by James asks the sommelier of the restaurant to pick two bottles of wine that fulfill the following criteria:
– The sommelier feels it’s 90 points or above
– Under HK$1,000 a bottle
– And pairs well with signature dishes from the restaurant
In this edition of the Wine Challenge, Joseph Chan picks a Sauvignon Blanc, Te Koko, Cloudy Bay, Marlborough 2008 (HK$850, read note) and a Shiraz, Torbreck The Struie, Barossa Valley 2009 (HK$980, read note) to pair with the Sichuan duck salad which includes crispy fried duck, fricassée of foie gras, nashi pear, mixed organic leaves, pink peppercorns and Fuji apple vinaigrette; and the wagyu beef cheek and ox tongue pot pie and porcini fries.
To see the scores and notes given by James for this challenge, watch the video above.
