Category Archives: Team One, Asia, Jose, Matt P.

During the blending process the first step we took in order to create a well-balanced wine was to use a 50/50 ratio of the wines in order to have a baseline to work from. This first blend created a wine … Continue reading →

  Our main goal, while preparing our wine was to achieve a well- balanced, medium to high acidic level. Our entrée we selected, that we served to pair with the wine we created was a perfect choice for the baked … Continue reading →

The Red Hook Winery 2015 White Blend Color: Rose Gold A.V.A: North Fork of Long Island 84%: Chardonnay 16%: Sauvignon Blanc Aged in: American oak Aromas: Peach, Gooseberry, with a Hint of Vanilla and White Flowers. Flavor: Pear, Peach, Green … Continue reading →

The wine we described that will pair well with the Baked Fish Filet with Tomatoes and Mushrooms was a medium bodied, clean, and fruit forward white wine. After visiting Red Hook Winery, our 2015 white blended vintage will be a medium bodied, … Continue reading →

For our entrée, baked fish filet with tomatoes and mushrooms, we intend to create a white blended wine that is medium bodied, fruit forward and high in acidity. In order to create a wine with such qualities, these grapes should … Continue reading →

Entrée: Baked Fish Filet with Tomatoes and Mushrooms   Optimal characteristics of our wine pairing: A medium bodied, dry white wine that is fruit forward as well as floral. Preferably a white blend to pair well with the different flavors … Continue reading →