Student Blend

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.