Student Blend Requistion

After visiting Red Hook Winery, our team has decided to blend the Merlot with the Cabernet Franc to pair with our menu which consists of Braised Beef Jardiniere and Duchess Potatoes. We believe that with the heartiness of the meal, it would be fitting to combine these two wines.
We want to create a wine that is smooth on the palate, not too tannic, or much acidity, but have the combination of the fruitiness and the herbs which would enhance the menu. The Merlot with its rich burgundy color, carries an herbal aroma yet on the palate the fruitiness emerged. This wine with its medium body and soft tannins, is part of the characteristic that our team is looking for. The Cabernet Franc has a strong fruit flavor, and the aroma of fruit, flowers and graphite but low in acidity and tannins as well. I believe it will bring out the different flavor of the braised beef. Although young, this wine is well balanced. Both wines can be medium- dry yet strong in their own right, with this said,  these are the characteristics which we are looking for when blending.
Zenas and I are still undecided on how much percentage we wanted to use from each wine, I would like to try the 75 % Cabernet Franc to the 25 % Merlot and see what result that will give us. However, we will try different percentages to see which suit our palate. One thing is certain after tasting these two wines last Monday we agreed that in using this combination of wine would make our menu a very enjoyable meal.