An Aussie Chardonnay is Good with Haddock in a Cheese and Cream Sauce

We tried Haddock with Cheesy Topping from Supercook.

The Haddock fillets were cooked in a sauce containing Parmesan, Cheddar, Cream, Mustard and Lemon Zest.  An excellent recipe that we will cook again.

We opened a bottle of Croftwood Chardonnay 2009, an Australian white from the Sunday Times Wine Club.  We have tried this previously with Chicken Paella (24th November 2011) and a Salmon and Prawn Chowder (1 September 2011).

We thought it had lovely creamy, lemony flavours with a grapefruit tang on the finish. A good match with the meal.

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