Seña Wine Research Paper

The seña wine is a red bordeaux blend which originates from Chile, Aconcagua valley. The different types of wines that are formed together to make the red bordeaux blend is Cabernet Sauvigon, Carmenère, Merlot, Cabernet Franc and Petit Verdot. The flavours that are tasted in the wine are mainly dependant on the great climatic conditions that the grapes have been gown in. The picking of the grapes have to be done at different time periods in order to have all the necessary different grape varieties that are blended together to make the seña bordeaux blend. It contains a fruity taste of berries such as raspberries and blueberries while incorporating a hint of cocoa or black and white pepper. The smoky taste comes from the French oak barrels that are used in the process of producing this particular wine (has been laid there for 18 months). The wine has tannins that are produced by the grape

The dish is prepared by roasting (dry-heat cooking method which enhances all the juice in the meat) and steaming (moist-heat cooking method which is a healthier way of cooking as it avoids losing the nutrients). These different methods are chosen in order for the dish to produce the best flavour possible. The flavour of the meat is filled with rich aromas and has a juicy, meat flavour. The dish can be quite rich which allows the wine to cleanse the palate with the tannins that it contains. The tannins clear the palate from the fatty, rich juices that linger in the mouth. The wine does not need a dish with complex flavours as the wine already has many complex flavours to taste. This dish has simple flavours which allow both the wine and dish to complement each other. Many flavours will ruin the taste in this dish as the wine provides the complex flavours. However, the wine will only complement the dish if it is served at 18-20 degrees Celsius, which is the best time to serve this wine.