As a group we went in thinking that fifty-fifty of each white wine would be a good idea. We would have a balance of acidity, sweetness and dryness that would go great with the salmon. Once we were ready to mix the wines we came up with four different combinations to make with the wines. We took into consideration that wine one which is the one hundred percent chardonnay was fermented with some berries in the tank.
While wine two the fifty percent sauvignon Blanc was fermented with the skin on and the fifty percent chardonnay was skin fermented and juiced. With that in mind we started our first combination: which was fifty percent of the one hundred percent chardonnay and fifty percent of the fifty-fifty. This combination gave us a light fruity, tropical scent; it gave us a little dryness but gave us very little acidity and a short finish.
Next we tried combination number two which was sixty percent of the one hundred percent chardonnay and forty percent of the fifty-fifty blend. This wine combination seemed perfect, it had a strong tropical smell, a longer finish, medium acidity and a hint of tannin. From there we decided to try two more combinations before deciding on the final one.
Combination three was seventy percent chardonnay and thirty percent of the blend. That gave us a wine with too much acidity with a strong alcohol smell. Our last combination was a flip of our second combination. We did forty percent of the chardonnay and sixty percent of the blend; this gave us a lot of fruit and a citrus finish. In the end we tried combination two again and decided it would pair well with the salmon with béarnaise sauce.
