Post 2 Strategies for making wine

  • For our Entrée of Grilled Lamb “Steaks” Haché with Ratatouille we felt best that it would be paired wonderfully with a Red wine that has a medium body with smooth light tannins, which we could achieve by blending Cabernet Sauvignon( for structure) and Merlot (to soften the tannins and acidity). Lamb in particular is delicate in flavor and we would like a wine that enhances the taste of the lamb without overpowering it. We are aiming to create a wine that is medium body and fruit forward. The grapes with these qualities should be grown in a continental climate with great sun exposure to enable grapes to be fully ripe with a fruity taste. The wine that we prefer to blend will be young vintage. One, which is well balance with aromas of dark fruits with hints of vanilla and light oak.


  • In order to sell a wine, the servers would need to know the name of the wine (which we will choose later) and the vintage. They would also need to know the characteristics of the wine (low levels of acidity and smooth tannins, fruit forward with notes of red fruit and vanilla oak) and which grapes were used to blend and create the wine (which will be determined in our field trip to Red Hook Winery). Once we know what grape varieties we are blending, we could also describe the terroir in which the grapes were grown and how it influences the wine. We also believe that it is important that we mention that the wine was created by us students from Citytech in collaboration with Red Hook Winery and The Julia Child Foundation.
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