As an entree we have selected Broiled salmon with Bearnaise sauce, pommes natures, and sauteed zucchini. A wine that will pair well with this item will have to be a white wine medium to full body wine. Such wine needs to be high in acidity but fruity and fresh in the palate. It should present floral aromas. Some minerality in the palate needs to be present with low amounts of sweetness and tannins, and a short finish.
Examples:
Wine#1: Lugny Les Charmes 2014
Origin: Burgundy, France
Apellation: Macon-Lury
Varietal: Chardonnay
Wine maker notes: aromas of citrus,peach, apricot, with a wonderful balance between acidity and sweetness with a marked freshness.
Wine#2: The White Knight Sauvignon Blanc 2014
Origin: Lodi, California
Apellation: Lodi County AVA
Wine maker notes: aromas of sweet chive, grapefruit and melon. Flavors of white peach gooseberry, and a hint of lime. Crisp and dry with hints of passion fruit before a mineral-laced finish.
Wine#3: Ziobaffa Organic Pinot Grigio 2013
Origin: Tuscany, Italy
Apellation: Puglia AGP
Aspects that affect taste of wines:
Climate: maritime climates such as those if Oregon (USA) and the Medoc (Bordeaux), Continental climates such as Columbia Valley (Washington) and rhone Valley in France.
Soil: the composition of the soil where vines are planted have a great impact on flavor profile. Gravely soils are preferred since they provide more drainage capabilities.
Water: high amounts of water are not ideal since this will yield berries big in size, high in water content, and low in sugar.
Sunlight: amount of fruit exposure to sun is important. High heat/sunlight= high sugar levels. Low heat/sunlight= fruit high in acidity.
Fermentation and clarification processes: during fermentation the amount of time the skin of the grape is in contact with the fermenting juices. The types of yeast used during fermentation. Natural wild yeast vs. added yeast
Aging time and material for aging containers: wood imparts more aromas, tannins, and makes the wine more complex especially if new oak is used. Aroma profile depends in the type of oak used French vs. American, New vs. Old
References:
Exploring Wine Third Edition Chp. 1-3
Wine maker notes taken from www.wine.com
