In Team 2: Georgecel Reynoso and Matthew Valencia
Menu of the day: Basque Style Chicken and Creamy Polenta
Description: Pan seared on a skillet pan, until chicken is golden brown on all sides. Separately saute pepper,onions, and tomatoes. Serve sauted vegetables with creamy polenta.
Selection of wines: Craggy Range Sauvignon Blanc Martinborough 2018
Rombauer Chardonnay Carneros 2018
The Four Graces Willamette Valley Pinot Gris 2018
I choose 2018 Carneros Chardonnay made in Rombauer Vineyards . This Chardonnay has a clear, bright, strong yellow color with aromas of grapefruit, peaches, lemons, and mango with a slight citrus spice taste. It also has a scent of flowers. Palate is clean, rich and full, with earthy touch of oak. The balanced acidity along the level of sweetness creates a balanced finish.
The Rombauer family made their first Chardonnay from the Carneros region in 1990. In Carneros where San Pablo Bay meets the southern end of Napa and Sonoma valleys in California. The cool fog and breeze from the bay makes the climate cooler and more moderate compare to the wine regions farther north.The soils of the Carneros region are predominantly very thin and shallow providing poor drainage and fertility. Which is ideal for growing Chardonnay. The persistent winds coming off the bay encourages the grapevines to retain moisture. Which makes the wine high in acidity. This wine was harvested in the beginning of September until the end of October in 2018.
The grapes are tank pressed while the fruit is still cool. The tank applies gentle pressure to the grapes while reducing tearing and scouring of the seeds and skins. The process of malolactic fermentation in winemaking turns grape juice into wine which contains alcohol. By putting grape juice into a container at cold-settle temperature overnight and adding yeast which turns the sugar in the juice into alcohol and carbon dioxide the grape juice will ferment. Then put into a barrel for months until it is ready to be served or sent for purchased.
