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March 8th, 2010
Pairing chocolate with wine can sometimes be as tricky as pairing cheese with wine; you don’t want one to overpower the other. The goal is to find wines and chocolates that compliment one another. Bittersweet Chocolate – Intense dark chocolate with a cacao content ranging from 70% and up works great with strong red wines such as Bordeaux or Ruby Port that include concentrated fruit flavors. Semisweet Chocolate – Cacao contents of 50% – 69% can be paired with an interesting array of wines, from Orange Muscat to Tawny Port to Zinfandel. They often bring out the nutty and spicy sides of the chocolate. Milk Chocolate – Sweeter wines are needed here in order to keep the wine from tasting tart due to the milk chocolate. Hungarian Tokaji, Muscat, and Tawny Ports are all good choices for their fruity or nutty overtones. White Chocolate – Because this is not a true chocolate (no chocolate liqueur involved), it is very creamy with vanillas, milks, and caramel tones. Champagne, Gewurztraminer, and Muscat are a few wines that bring out all the right flavors with no worry about tartness. Some wonderful chocolate to go with your wine can be found at http://www.barparts.com/Wine-Lovers-Gourmet-Chocolates-Individual-P372.aspx
Posted by: Matters2009 Leave a Reply |
