Wine expert Olly Smith pairs Wakefield Chardonnay 2024 from Australia with Jack Stein’s brill with glazed shallots, mushroom sauce and garlic kale. The central theme? This wine’s creamy texture and bright acidity perfectly match the dish’s rich mushroom sauce and delicate fish.
The Wine: Clare Valley’s Modern Gem
Wakefield Chardonnay hails from South Australia’s Clare Valley, where cool nights and warm days create ripe yet fresh fruit. Winemakers use partial barrel fermentation for subtle oak, giving smooth vanilla and toast notes alongside lemon, peach and melon. Medium-bodied with a creamy palate, it’s around £12 at major UK supermarkets.
Why It Complements the Dish
Handling the Main Protein/Texture
The wine’s rounded structure cradles the flaky brill fillets without overwhelming their subtle sweetness, while its weight matches the mushrooms’ earthiness for harmony.
Cutting Richness/Sauce
Lively acidity slices through the glossy butter-enriched mushroom sauce and sticky glazed shallots, refreshing each bite and preventing the dish from feeling heavy.
Complementing Secondary Flavours
Peach and citrus aromatics echo the garlic kale’s green notes, while gentle oak enhances the umami ham and thyme, tying the plate together seamlessly.Olly Smith nails it—this pairing elevates the brill to restaurant level.
Grab Wakefield Chardonnay 2024 from Tesco or Sainsbury’s and taste the science yourself!