During our winery visit on Monday, we tasted various wines, including white, red, and orange wines, most of which were sampled straight from the barrel. Some of the white wines were aged in neutral barrels, yet they still had subtle hints of oak in both aroma and flavor. The last white wine we tried had very prominent oak notes, as it was still aging. The oak flavor overshadowed the other flavors, but the aging process would lessen the oak and allow the other flavors to shine through. All the white wines had a crisp tartness similar to green apples, likely due to their bright acidity. Additionally, we also tasted a couple of red wines, including Cabernet Sauvignon, Merlot, and Cabernet Franc. The Cabernet Sauvignon had the aroma and flavors of dark fruits like black cherry. Alongside the Merlot within the wine, it reduced the acidity, making the wine lighter than the usual robustness of a cabernet sauvignon. The Cabernet Franc had vegetal notes in the aroma and flavor that reminded me of green peppers. 

The braised beef jardiniere and dutchess potatoes assigned to my team have prominent flavors of beef, vegetables, and herbs from the braised beef. In contrast, the duchess potatoes have prominent flavors of potatoes and butter. 

Taking this dish into consideration, I may blend cabernet sauvignon, merlot, and cabernet franc, with most of the blend being cabernet sauvignon. Making Cabernet Sauvignon the dominant grape in the blend will allow the wine to hold up well against the hearty meal while still providing a balanced structure. The green pepper and vegetal tones from the Cabernet Franc would provide a contrast to the dish, while the Merlot would lighten the acidity from the cabernet sauvignon.