The wine we are looking for to pair with our selected entrée- Grilled Lamb Steak Haché and Ratatouille- is a red wine that has a medium body with soft tannins, red fruit forward flavors and aromas.
We tasted three red wines at Red Hook Winery:
1) Cabernet Franc, 2015 from the North Fork, Long Island:
Sight: Ruby with a pink rim variation, clear, bright
Smell: Dark berries, cherries.
Taste: Short finish, high acidity, low to medium body, soft in tannins.
2) Cabernet Sauvignon, 2015 from North Fork, Long Island:
Sight: Deep purple
Smell: Cherries, cinnamon, fruit forward, floral notes, vanilla oak.
Taste: Dry, high tannins, high acidity, long finish.
3) Merlot, 2015 from North Fork, Long Island.
Sight: Ruby
Smell: Blackberries, blueberries, vanilla
Taste: High acidity, medium tannins, dry.
Based on the aroma and flavor profile of the wines we tasted, we decided that the blend of wine that we want is:
95 % Cabernet Franc as a base because it had a low to medium body and it had low tannins.
3% Merlot to add body/structure and fruit notes.
2% Cabernet Sauvignon to add floral aromas.
