The dish chosen for this project was Baked Fish Filet with Tomatoes and Mushrooms. Some of the ingredients were onions, shallots, mushrooms, tomatoes, dry white wine, olive oil, parsley sprigs and some spices such as salt, pepper, and dried thyme. Overall, depending on the fish (we will go with halibut) and accompanied by the aforementioned vegetables the flavor profiles for this dish could range anywhere from: fishy, sweet, savory, acidic, earthy, umami, and peppery. Three different wine styles I believe will pair well with this menu item are: two Chardonnays, one from Margaret River and the other from Yara Valley in Victoria which come from Australia. My third choice would be a Pinot Noir from Rio Negro in Patagonia, Argentina.

The Chardonnay from Margaret River is one of the newest vineyards with ancient soils. Dating back to Pre-Cambrian times, its location geographically places it to be on the sides of three oceans. Furthermore, this part of the region tends to have a Mediterranean climate with a maritime influence. Ideal for grape growing conditions which produces some world-class Chardonnay. For the production method, the grapes get harvested by hand. Production method varies from its fermentation process to storing the wine in new or old oak barrels. This Chardonnay in color ranges from pale to light gold and some subtle light green to it. The aromas lean towards some citrus, vanilla, clementines, and some minerals. Lastly, it had a medium-bodied to it, some mild acidity, and some green apples. It also had a silky texture and a medium, mineral-forward finish.