Initially wanted a medium to full body wine high in acidity but fruity and fresh in the palate with floral aromas as its base so we decided to use the 2015 Chardonnay because of its fresh characteristics. During the fermentation the juice had little skin contact in making the wine, its low in tannins but high in acidity which would cut through the fattiness of the fish and the sauce. The floral notes of the Chardonnay will help balance the dish because it will not overpower the entrée but instead complement it.
We will use the blended Sauvignon Blanc/Chardonnay in less quantity because the sauvignon was fermented with the skin which gives it a little more tannins. We will use this wine to elevate the fruitiness and freshness of the first wine without making it to fruity that guests wouldn’t be able to interpret it as “sweet”. Out major hurdle would be to find that perfect balance between both wines in our blending to create the experience we desire, without making the wine to complex and distracting.
