After a careful evaluation of the wine notes, our team has decided to make a blend between two red base wines: Cabernet Franc and Merlot. Blending these two wines will create a balance between acidity, fruitiness and tannins. Cabernet Franc has a very mellow grape flavor while the addition of Merlot will add depth to the final blend.
With a dense purple color, this Cabernet Franc is a full-bodied wine that creates flavor on the palate after each bite of the grilled skirt steak. It also possesses a long, silky finish with moderately high tannins, but they are ripe and well-integrated. The ultra fine tannins help cutting through the intense flavor of the chimichurri sauce, refreshing the palate after each bite.
Merlot is a grape variety that can be commonly used to make blends for its versatility. Expressive flavors of blackberries and cherries are joined by subtle nuances of black pepper and spice. While soft and approachable, this wine maintains a firm backbone of tannins, which will help complimenting our dish. In addition, this Merlot delivers aromas on the nose of light spices with a perfect balance of tropical fruits on the palate.
The blend can withstand the fattiness of the steak and the strong, garlicky chimichurri sauce but does not overpower it. We intend to blend these two wines together to achieve dark fruit flavors and enhance the tannic structure in the final product. Both wines are fairly young therefore they don’t have harsh characteristics of an old wine that may interfere with the entree. These characteristics may include smokiness and earthiness.
We intend to use mostly Cabernet Franc in our blend (about 75%) and 25% Merlot. Cabernet Franc will provide stability to the wine while Merlot will provide robust flavors. Our final product will be labeled as Cabernet Franc.
