- For the entrée, Baked Fish Fillet with Tomatoes and Mushrooms, I believe that the white wine with a light body, high in acidity, along with a crisp and refreshing flavor would pair wonderfully with this menu item. In order to create a wine with such qualities, it is important to consider that such wine needs to have less residual sugar content, lower alcohol and higher acidity level, like Riesling. To achieve this goal, it is also important to consider that climate and growing conditions of the grape variety will help to create a delicious wine. In this case, all the grapes must be grown in cool to cold climates, and must be young aged wine, so that it could have its fresh and crisp flavors to it. Since, the alcohol content is the primary contributor to the body of wine, it is also important to consider the amounts of residual sugar in a wine. More sugar would mean that there is more sugar to transform into more alcohol, while less sugar means that there is a less sugar to transform into alcohol. Lastly, to mention, white wines must be fermented in temperature-controlled tanks at 50°F to 65°F. “Temperature-controlled stainless-steel tanks are usually double-skinned, wrapped on the outside with a cooling jacket through which glycol runs, … and will preserve a white wine’s freshness and delicacy.” (pg. 44-48). (MacNeil, 2015).
- To sell this wine, a restaurant server would need to know about the basic characteristics of this wine, which is going to be described as light bodied white wine, with a crisp and refreshing flavor that has enough acidity to pair wonderfully with oily, lighter meats, like duck, fish and some fresh oysters. I believe, it is also equally important to mention that this wine was created by the students from CityTech who were enrolled in an advanced wine course, with the support of the Red Hook Winery and The Julia Child Foundation.
References
MacNeil, K. (2015). The Wine Bible (2nd Edition ed.). New York, New York, United States: Workman. Retrieved October 2017
