Team #1 Hamilton & Alecia
The Menu Item in which my group was given is, Baked Fish Filet with Tomatoes and Mushrooms.
Menu Description:
The baked fish is baked to a tenderness and the end result is flaky. The tomatoes and the mushrooms are saut茅ed and create a light sauce. The tomato sauce would naturally add acidity and sweetness to the dish which cuts the fat of the fish.
Three wines which I feel would pair well with this fish are :
1. Mont Redon Cotes du Rh么ne,2017 聽(33% Viognier, 33% Grenache, 33%Roussane)
2. Grand Jardin Rose, 2017( 50% Grenache, 30% Syrah, 20% Cabernet Sauvignon)
3. Uivo Renegado ( Portuguese blend)
The wine I feel would best pair with the Baked Fish Filet with Tomatoes and Mushrooms is the Mont Redon Cotes du Rh么ne. The Cotes du Rhone, otherwise known as C.D.R. is a well know blend of the Rh么ne Varietals. This wine is from the southern Rh么ne Valley, France and the vintage is 2017. Typically, white wines are paired with fish, but many don鈥檛 know that we can pair grapes that make red wine in a white blend. For example, 1/3 of this blend is composed of Grenache grapes.
The climate of the Rh么ne Valley is typically considered to be continental with very harsh winters. This climate allows for comfortable conditions with thicker skinned grapes. The soil in the Rh么ne valley is dominated by small pebbles. As far as this wine is concerned, all fermentation and aging is done in steel. Therefore, there is no evidence of oak, which is not uncommon for a white C.D.R. This wine does about 6 months of aging in the bottle before it is put on the market.
This wine is a straight forward wine with aromas of fresh stone fruit (peach, pear
and quince) and ripe golden apples. This wine is a medium body wine with medium acidity. A medium body wine is perfect for this dish because anything with a fuller body would over power the dish.
Being that vintage is young, the wines acidity would best compliment the acidity of the sauce. Not only would it compliment acidity, but this wine would also coat the flakiness of the fish.
