Student Blend Final

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Team #3- Elizabeth Cruz

The wine blending experience was one of a kind. We were given base wines to choose our preferred blends and I chose to blend two white wines to pair with my assigned meal, the delicious Broiled Salmon with Béarnaise Sauce, Pommes Natures and Sautéed Zucchini.

We learned that the styles of these wines compare to wines of the ancient world, a style of white wine like Georgian Wines. The winemaker taught us about extended maceration and with white wines and how he lets them sit and take off naturally before any other elements go into the process.

The two wines I chose to use for my blend were the Spontaneous Chardonnay and the Skin fermented Sauvignon Blanc Chardonnay blend. The spontaneous Chardonnay was in neutral wood and naturally fermented. The skin fermented Sauvignon. Blanc Chard Blend was 60% Sauvignon. Blanc and 40% Chardonnay. This wine was new and left to sit in an old oak barrel with a different smell and expression. My blend was very close to what I had anticipated, although the Chardonnay certainly dominated over the blend. I went with a 3:1 ratio of Chardonnay/ blend and was pleasantly surprised with the outcome. It was fun to use the syringe to measure the amounts of each wine I wanted added to my blend and interesting to taste and see how I wanted to adjust the ratio. I wanted my wine to have the creamy, buttery feel and taste of the chardonnay, while using the Sauvignon Blanc to pull out the herbaceous flavors in the Béarnaise. I decided my wine would be called “Stem to Stern” and my Shelf Talker would read: “2022 Stem to Stern- Chardonnay/ Sauvignon Blanc; 80% Chardonnay, 20% Blend; A Fork, Hook and City Blend of a Creamy Chardonnay and floral notes of Sauvignon Blanc; Enjoy with Fish, Light Pasta and Friends!” then at the bottom it would give credit where the credit is due: North Fork Grape.

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Student Blend Final

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Team #7 Renata Saunders

On our second trip to The Red Hook Winery, we were finally able to blend our wines, which was an amazing experience. For my dish of roasted loin of pork charcutière with lentils, gaufrette potatoes and braised collard greens. I chose to blend white wine with the base wines that were provided to us. We had tasted the base wines on our previous visit and from then I had an idea of what I wanted to blend. In my mind, I wanted a light to medium-bodied wine, with medium acidity, lots of aromatics and not too much going on on the palate so it can pair with multiple dishes. The first blend I did was 2 parts of a blend of Sauvignon Blanc (60%) and Chardonnay (40%) and 1 part of a Chardonnay aged in new oak, I found this blend to have too much acidity and more fruit characters than I was hoping for. So I switched the part of the wine and did 2 parts (80%) of the Chardonnay aged in new oak and 1 part (20%) of the Sauvignon Blanc and Chardonnay blend, this turned out to be the blend I was looking for. The process of blending was quite fascinating and I felt like a scientist conducting experiments, I think what helped me was knowing what I was looking for in a wine beforehand this made the process a little easier.

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Shelf Talker

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Team #7 Renata Saunders

Wine name: Belle Île 

Shelf talker: An off-dry white wine with powerful aromatics and medium acidity. Great for dinner parties or a solo night. This wine goes great with a variety of dishes such as chicken, fish, seafood and pork or can be served with a cheese course. This wine pairs well with a nice creamy sauce. Tasting notes include lime peel, peach pit and green bell peppers that hit the palate.  

This wine was made with a blend of a Chardonnay aged in new oak and a blend of Sauvignon Blanc (60%) and Chardonnay (40%). I went with 2 parts (80%) of the Chardonnay aged in new oak and 1 part (20%) of the Sauvignon Blanc and Chardonnay blend.  

The grapes were picked from the North Fork of Long Island.  

My wine was chosen to be served in the Janet Lefler Dining Room.

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Cabernet Franc Verdot

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66% Cabernet Sauvignon and 34% petit Verdot. North folk Long Island grapes.

Cabernet franc 66% and Petit Verdot 34%. Cabernet franc is granite visual, high in acidity, heavy tearing, and floral aromas so, it will pair well with my chimichurri skirt steak cause it will cut the fattiness of the meat and Petit Verdot has floral and spice aromas which go well with chimichurri sauce because it has lots of herbs and spices.

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Blending wine cabernet franc and Petit Verdot

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My 2nd visit to Red Hook winery was amazing. That day we all blended different types of red and white wine based on our food. Wine blending is the art of mixing wines of different grape varieties, or wines released in different years. It seeks to produce a wine that has superior flavor and balance to its base ingredients. Wine blending began thousands of years ago. At that time, the purpose of mixed vineyards was for natural disasters and most significantly for a successful harvest. The blend has provided winemakers with more consistent yields and wines, with unpredictable weather patterns making the ripening of red grapes more difficult. At red hook winery, we tasted Cabernet Franc, Petit Verdot, and Merlot. For Petit Verdot and Merlot grapes, they use cultural yeast and oak. I blended cabernet franc 66% and Petit Verdot 34%. Cabernet franc is high in acidity, heavy tearing, and floral aromas so, it will pair well with my chimichurri skirt steak cause it will cut the fattiness of the meat and Petit Verdot has floral and spice aromas which go well with chimichurri sauce because it has lots of herbs and spices. My final blend of wine turned out the way I want and fulfilled my expectation. I keep more ratio of cabernet franc because of its high acidity which will mix well with petit Verdot cause of its floral aroma. I was expecting I have to make wine from scratch that was my expectation but when I reached there I see the wine is already made and I need to blend it together. I feel like if I made wine from scratch I could gather more knowledge which will help me lot in my future.

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Shelf Talker

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Name of the Wine: Berries

% of Varieties: 80% Cabernet Franc, 20% Merlot

Location of Vineyards: North Folk of Long Island

Tasting notes: Medium granite visual, low tearing. Medium tannin, low in complexity, Medium length, creamy, and smooth on the tongue. Taste of cherry with a bit of blackberry in the undertone. The smell of oak, fresh grass, blackberry, and red berries.

Food Pairing Suggestion: lamb, beef, baked chicken, baked pork, vegetable stews, and molten chocolate cake, can be a dessert wine because of the many berry characteristics of the wine.

Posted in Shelf Talkers, Team 5, Dayneanda Kendall | Leave a comment

Blending wines and made Cabernet Franc Verdot

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My 2nd visit to Red Hook winery was amazing. That day we all blended different types of red and white wine based on our food. Wine blending is the art of mixing wines of different grape varieties, or wines released in different years. It seeks to produce a wine that has superior flavor and balance to its base ingredients. Wine blending began thousands of years ago. At that time, the purpose of mixed vineyards was for natural disasters and most significantly for a successful harvest. The blend has provided winemakers with more consistent yields and wines, with unpredictable weather patterns making the ripening of red grapes more difficult. At red hook winery, we tasted Cabernet Franc, Petit Verdot, and Merlot. For Petit Verdot and Merlot grapes, they use cultural yeast and oak. I blended cabernet franc 66% and Petit Verdot 34%. Cabernet franc is high in acidity, heavy tearing, and floral aromas so, it will pair well with my chimichuri skirt steak cause it will cut the fattiness of the meat and Petit Verdot has floral and spice aromas which go well with chimichuri sauce because it has lots of herbs and spices. My final blend of wine turned out the way I want and fulfilled my expectation. I keep more ratio of cabernet franc because of its high acidity which will mix well with petit Verdot cause of its floral aroma. I was expecting I have to make wine from scratch that was my expectation but when I reached there I see the wine is already made and I need to blend it. I feel like if I made wine from scratch I could gather more knowledge which will help me a lot in the future.

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Student Blend

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During my second visit to Red Hook Winery in Brooklyn with Professor Struck and my classmates, I had the opportunity to do a blending exercise this time. I found it very interesting and fun to do. The activity sought the perfect measures to create an original and elegant wine to pair with the designated dish. In this case, my dish is the Braised Beef Jardinière and Duchess Potatoes. The manager, Christopher Nicolson, gave us six wines, three whites and three reds. The red were Cabernet Franc, Petit Verdot, and Merlot. From the last homework, I learned that Cabernet Franc and Petit Verdot were a perfect blend for my dish, and during the practical, I checked it. My measures were two parts of Cabernet Franc and one of Petit Verdot. As a result, I kept the aromas of the spices and tanning from the petit Verdot, a pinch of sweetness but an intensive blackberry taste, good acid, and dry wine from Cabernet Franc.

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Shelf Talkers

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Wine name: Lakes Lakes

Variety Percentage: 80% Cabernet Franc and 20% of petit Verdot. 

Vineyard location: North Fork of Long Island, USA.

Tasting Notes: elegant full-body wine blend of Cabernet Franc and Petit Verdot. Spices and fruit aromas, with a pinch of sweetness but an intensive blackberry taste. Deep purple color, medium acid, and dry wine. 

Food Pairing: this full body wine will pair perfectly with beef tender, beef stew, and roast pork.

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Team #5 Student Blend

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Paired with Grilled Lamb “Steaks” Hache and Ratatouille

In blending wines, I thought it would be simple, we taste the wines we have and think about what other wine it will go with. However, it was harder than I expected with the bold beautiful wines I received for blending red wines and each wine has its own unique character. In the process of blending wines, I have learned that you must have something in mind you like to pair it with, whether meat, fish, dessert, brunch, etc. If not you will be stuck and don’t know what you will be aiming for. Another is if you want it to be complex or not, or if you want it to be sweet, dry, and/or acidic.

As for my dish, I wanted to pair it with a subtle red wine that would wash down smoothly with the lamb steak and ratatouille without being too bold in taste and overpowering the dish. I blended 80% of the Cabernet Franc and 20% of the Merlot. The Cabernet franc had less oak, nice sweetness, and just the right amount of acidity that is creamy on your tongue and wasn’t overpowering at all. The Merlot was a bit too bold but it had a hint of cherry and much of an oak taste and aroma. I added the merlot to the cabernet franc because I just wanted it to have a bit more oak for the aroma with the taste of cherry. Overall, my final blend came out how I wanted it to be subtle, creamy, oaky aroma, sweet cherry taste and not overpowering.

Posted in Team 5, Dayneanda Kendall, Uncategorized | Leave a comment