Category Archives: Team Six, Viviana, Antonio, Derrick, Matt W.

When we began the process of determining which wine would be best suited for our dish and for use in the Janet Lefler Dining Room, we started at the simplest point of breaking down the basic flavors of the dish. … Continue reading →

Although we thought we had already decided our blend the week before, a conversation on the way to Red Hook Winery with Professor Goodlad and Professor Dagorn made us question our choice. Our original blend was going to be 50% … Continue reading →

Team 6: Base Wine Requisition 1. Cabernet Franc 2015, North-folk Long Island 2. Cabernet Sauvignon 2015, North-folk Long Island Our experience at Red Hook Winery was wonderful. All three red wines we tasted were unique and stood out as individuals … Continue reading →

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 … Continue reading →

Entree selected  – Braised Beef Jardiniere and Duchess Potatoes   Braised Beef Jardiniere and Duchess Potatoes is a very hearty and rich dish, that if paired with a blend of Red wines, will symphonize and balance well, with the meatiness … Continue reading →