Category Archives: Team 6, Nicholas K. and Gehang Z.

Velvet The 2018 Velvet is a blend of 80% Cabernet Franc, 10% Merlot and 10% Syrah. This blend on the palate is medium-bodied with fine tannin, crisp acidity with just the right amount of silky lingering finish. With expressive flavors … Continue reading →

Our expectation of the wine blending process is to end with a final product that would be well fit to pair with Grilled skirt steak with Chimichurri sauce. Considering that this entree has intense flavors such as garlic and lemon, … Continue reading →

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 … Continue reading →

Chimichurri sauce is a green, herby, oily, tangy Argentinean sauce. It is most commonly served with red meat, but also tasty on white meat or shellfishes. It is a mixture of parsley, basil, cilantro, olive oil, lemon juice, garlic and … Continue reading →