A Touraine Sauvignon Excels with French Pork PIe

A couple of days ago we ate Tourte de Porc (French Pork Pie) from Supercook, served hot.  It was good then paired with a white Rioja.  However, this time we finished the remainder of the pie cold and tried a bottle of Copa Real 2009, a medium-bodied Spanish Tempranillo/Garnacha blend from the Sunday Times Wine Club.  However, this pairing ruined the taste of the wine, so we set it aside in favour of a bottle of Seigneur de Chenonceau 2008, a Touraine Savignon Blanc.  

This French white, also from the Sunday Times Wine Club, was a lovely greeny gold in the glass.   It had a citrus aroma. and on the palate, there was some complexity, with lovely creamy, lemony, fresh melon flavours.  The pie and wine complemented one another well.

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