The wine we have chosen that will pair well with the Baked Fish Filet with Tomatoes and Mushrooms is a clean full bodied wine, a wine with fruit and citrus aromas with some light oak nodes, medium acidity, and a well-balanced finish. The base wine will be the 50% sauvignon Blanc 50% Chardonnay. We have chosen this wine as the base wine because it’s a concentrated and dense wine, the wine has a medium/low acidity and a has moderate balance of tannin. The wine has a tropical and stone fruit aroma. On the pallet this wine was a medium balance with a medium finish. Citrus fruits witch will pair well with the Fish.
Our second blend choice will be the Chardonnay. We will experiment with the Chardonnay to balance out the acidity.