After all the teams came up with their final wine blends, we blind tasted each other’s wine. Each team voted for one red and white wine, that we thought were balanced, pleasant to the palate, and deserved to be presented at the Janet Lefler Dining Room.
The winning white wine (D) was a blend of 60% skin fermented Chardonnay and 40% Sauvignon Blanc/ Chardonnay blend from team three. The wine blend had a pale yellow color, aromas of tropical fruits and ripe green apples, medium acidity, and a long finish. Compared to the other 2 white wine blends, we found this sample to be more well-balanced which is why we voted for it.
The red wine blends were very diverse and unique. Team six used mostly merlot in their blend. The wine had high acidity, it was dry and tannic, with cherry flavors, and had a long finish. Our team’s(5) blend was 60% Cabernet Sauvignon 30% Merlot and 10% Cabernet Franc. The wine had vibrant aromas of oak and flowers. It was also dry and tannic, with flavors of cherries, and had a long finish. Team four’s red wine blend(C) of 75% Cabernet Sauvignon and 25% Cabernet Franc won in votes. This wine was created to pair and compliment the lamb steaks “hache” with ratatouille. It was balanced, medium body and medium tannins with some red fruit flavors and spice aromas.
