On our trip to the Red Hook Winery, we tried and tasted several types of wines. For the white wines, we tasted Sauvignon Blanc and several Chardonnays. The reds we tried were Cabernet Franc, Cabernet Sauvignon, Merlot, and Pinot Noir. We also tried an orange wine but cannot recall much other than it was crisp and savory. The Sauvignon Blanc we tried smelled like green apples, faint hints of oak, and subtle vanilla notes. It was a light-bodied wine, with bright, tart green apples, a slight mineral taste to it, and a low finish. Furthermore, the Chardonnays we tried had similar aromas and taste profiles. The aromas were: green apple, pears, honeydew, hints of wet stone, vanilla, oak, some funky notes, and some stone fruit. Due to the malolactic fermentation some of the wines had more of a silky mouthfeel to them, a buttery taste, green apples, Meyer lemons, medium-bodied, medium finishes, hints of oak, wood, and some salted caramel.

However, the red wines were more complex in their aromas and flavor profiles. The Pinot Noir was the red with the lightest body, hints of red fruit and spices were at the forefront thus having a low tannic profile. Raspberries, hibiscus, and cloves were some of the notes I tasted. In this respective order Merlot, Cabernet Franc, and Cabernet Sauvignon were how I found them to be about their body complexity from medium to full. The Cabernet Sauvignon gave aromas of red and black fruit, baking spices, licorice, and oak. As for the taste, the fruit, both red and black dominated the tongue with spices such as cardamom and nutmeg following afterwards. A light-to-medium body with a light finish to it.

In addition, the Merlot smelled like a combination of equal parts black and red fruit. Hints of chocolate, Subtle smells of anise, figs, clay pot soil, and oak. This Merlot was pleasantly well-balanced, I enjoyed the blackberry, raspberry, and tart cherry combination I got from this wine. It had a medium tannic profile, was medium-bodied, and a medium finish. Lastly, the Cabernet Sauvignon had aromas of black fruit, nutmeg, and subtle hints of figs. This wine I found to be a full-bodied wine with the taste of black currants, blackberries, and some notes of nutmeg. It was very tannic as it dried up my mouth quickly.

With consideration to the menu item, Baked Fish with Tomatoes and Mushrooms, the dominant flavors would be due to the fish filet, halibut was the chosen fish as it is a popular white fish with a firm body and a mild taste to it. The halibut would allow the other ingredients to shine and work well with each other by not having a strong fish smell or taste. Dried thyme and parsley are stuffed into the cavity of the halibut while it gets seasoned with salt and pepper, inside and out. In addition, the vegetables (onions, shallots, and mushrooms) get a quick sauté in extra virgin olive oil with some salt and pepper for seasoning. All ingredients are put into an oven pan with the addition of the white wine. Overall, the dominant flavors would be savory, slightly tangy, and mildly sweet flavor profile, with the wine’s acidity brightening up the baked fish, onions, mushrooms, and tomatoes.

For the blend what I have in mind is to pair Cabernet Franc and Merlot grapes together to make it into a rosé. A rosé would pair well with all the components of this menu item. The blend of Cabernet Franc and Merlot would work well as a rosé due to their characteristics as a single blend. They are similarly alike but where one lacks the other makes up for it. Merlots tend to be more fruit-forward than Cabernet Francs. But Cabernet Francs lean savorier and more tannic-heavy. By working with each other, they can produce a rosé that will work with the sweetness of the tomato’s concassé and give it a nice balance in part of the merlot grapes. Therefore, elevating it while also complimenting the earthiness of the mushrooms, shallots, and onions from the Cabernet Franc grapes. The acidity from the tomatoes and white wine should mellowed out by this blend and give the fish a more profound flavor profile. In conclusion, this should work well.

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.