As a team we decided to either create a Nero d’Avola/ Malbec wine blend, because both wines taste similar on the palate as cherry and pepper seem to be the main characteristics of the wines. Since our menu item is Braised Beef Jardiniere and Duchess Potatoes a hint of spice from the wine would counterbalance the richness of the dish. If such grapes were not available, being that Nero d’Avola mainly grows in Sicily only and may be difficult to import, we considered a blend of Cabernet Franc and Cabernet Sauvignon from Shinn Estate Vineyards. The lightness and freshness of Cabernet Franc would go well with the bold structure and firmness of a Sauvignon, which are grapes commonly found in the states. Again being that the meal is hearty and heavy a nice full-bodied wine would help wash down the flavors of the meal. We would like if both the Franc and Sauvignon were fermented in stainless steel tanks and only used biodynamic production techniques.
The information a restaurant server should know about our wine selections is that the wine blenders took a lot into consideration when selecting the proper blend for their meal. If server is serving the Nero d’ Avola and Malbec blend we would like he/she to emphasize the blend came from grapes both indegenious to Argentina and Sicily, Italy. Both grapes compliment each other nicely giving of flavors of dark cherry, spices, and bod finish. If server were is serving the Franc and Sauvignon blend describe the wines as hinting cherry fruit, aromas of exotic spices, mint, and rich minerals with a full body The wine has been aged for 18 months in small French oak barrels and pairs lovely with meat and potatoes dishes.
