Wine match recco needed

Pork tenderloin crusted with roasted, crushed black and yellow peppercorns and panko. Seared in olive oil and finished off in the oven. Medallions are served with Mostarda - a variant of the traditional condiment from Cremona, Italy [ Lombardy ].
The mostarda is a combo of shallots, hot pepper, apple, pear, dried cherry, white raisins, lemon juice, sugar,bay leaf , cooked with white wine and dijon mustard. Your thoughts on wine options greatly appreciated. I am thinking a farotto or gnocchi al la Romana as the starch [ the baked, semolina gnocchi that is heavy on the Parm ]. Have not yet decided on a veg but thinking a roasted cruciferous.

Despite all the mustard -- I am thinking Supertuscan. Something with lots of Sangiovese.

There is a violet element in the bouquet that always just brings out the best in a pork dish.

Maybe a Brunello, same logic.

I think that Frank's idea has a lot of merit, but I also think that a Riesling of the more powerful sort could be outstanding with this dish. Could be dry or off-dry. I'd look to something like a Spätlese from a riper year.

Mark Lipton

I'm with Mark on this one: riesling. In any case, a wine with enough acidity to stand up to all the heavy/strong food elements. In that vein, I could also see using Chianti.

Hard to argue with either of the recommendations above, but when I saw pork tenderloin and mustard I immediately thought of a red Burgundy. Probably a fuller one like a Pommard to stand up to all the flavors in the dish.

Depends a lot on how sweet the mostarda is, and how much of if is used. I'm thinking it will pretty much kill any red table wine.

So Riesling looks good, I agree. Or a young ripasso or an old amarone. Maybe a young Cornas if not too much sweetness.

Would go with a slightly off dry Reisling, but the Sangiovese would be a second choice. There are Italian Rieslings that might be a better choice than those from elsewhere.

If the predominant taste is pork, red will work. If there are heaps of mostarda, which I rather doubt, you need a white.

The best match was a 2007 Quilceda Creek cab but still not totally right. I will rework the mostarda with less mustard so that the porkiness predominates. As it was, a riesling would have been better. Also will make the mostarda several days ahead to let it mellow.
This is work in progress for a large party in May. Thanks for your help !

[Jenise]

Wow, just experimentin' around with Quilceda Creek cabs, eh? That's pretty spendy stuff!