As a team we came up with ways our wine would pair well with our dish. The dish we chose is broiled salmon in a béarnaise sauce, pommes natures and sautéed zucchini. This dish will pair well with a nice dry, full body white wine. Salmon is a very fatty, oily fish therefore it will need a wine that would cut through the fat of the fish. Along with the fish being fatty it is topped with a béarnaise sauce, which means our wine must be acidic enough to cleanse the palate but not too much that it’ll overpower the fish. The acidity in the wine will help reduce the heaviness and starch from the potatoes and oil from the zucchini. The flavors in the white wine will contrast with the richness of the salmon. The wine will have a sweet and acidic finish which will give the palate a freshness after every bite.
The restaurant server should first be able to give the location of where the wine “City Chardonnay” was made. He or she should know that it is a 2016 full body white wine that was aged in old oak for a few months. They can say that the wine has flavors of kiwi, peach and passion fruit that isn’t too sweet. There is a crisp finish with a balanced of acidity and sweetness at the end. The wine has a clean, flowery, minty herb aroma that opens up the senses. The server should tell guests that the company uses biodynamic farming tactics when it comes to making the wine. They can say that it is a holistic approach to farming and gardening and that it is similar to organic farming.
References
Puckett, M. (2015, September 28). Pairing Wine with Salmon. Retrieved september 14, 2016, from Wine Folly: http://winefolly.com/tutorial/pairing-wine-with-salmon/
