For our entrée, baked fish filet with tomatoes and mushrooms, we intend to create a white blended wine that is medium bodied, fruit forward and high in acidity. In order to create a wine with such qualities, these grapes should be grown in a cooler climate such as a maritime climate found on the North Fork of Long Island. The vintage should be relatively young such as 2014/2015 to give the wine clean flavors. Also, the blended grape varieties should have a well-balanced ratio in order to create a well-balanced profile. Our wine will pair well with fish, tomatoes and mushrooms. Our grapes will preferably be pressed for juices and in order to make our wine predominantly fruit forward and clean. In addition, we would like our wine to be fermented in stainless steel tanks. Finally, we will be filtering the wine utilizing bentonite clay that will naturally clarify the wine to produce clean and crisp final product.
The server for our wine should know that our wine is grown in a cool, maritime climate which gives the wine a beautiful acidity and a crisp texture. Also, the fact that our wine is blended contributes to a unique mix of flavors that can be easily detected in different areas of the mouth which will enhance the flavors of the baked fish filet dish. At Red Hook Winery, all grapes come from the North Fork of Long Island or the Finger Lakes in Upstate New York. Because of this, the grapes have an extended ripening season which creates unique and richer tasting wines.
