Wolf Blass Chardonnay Great with Creamy Pork Medallions

We had some medallions of pork to cook and found a superb recipe from Brian Turner on the UKTV Food website.  The medallions were done in a rich creamy mushroom sauce that also contained white wine and sherry.  We thought Chardonnay would be good and we opened a bottle of Wolf Blass Yellow Label 2009 from Tesco.  We were not disappointed.  Peach and melon-fruit flavours with a subtle butterscotch finish.  The rich creaminess of the wine complimented the dish beautifully.  A very good wine and a very good match.

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