When I’m not working, I like to relax by cooking. I have been collecting wine for decades. I learned and experimented to combine food and wine so that the gastronomical experience was a ‘marriage.’ Most recently I became somewhat of a chocolatier. The process is demanding, finicky and rewarding. Chocolate and wine can be a wonderful combination. So I ‘married’ my love of wine, entertaining, and chocolate.
Here are some wine and chocolate combinations I can personally recommend:
- Extra Dark Chocolate (70% Cacao) with Cabernet Sauvignon, Bordeaux, Malbac, Barolo. Any big red wine. Lots of tannins.
- Medium Dark Chocolate (60% Cacao) with Zinfandel, Merlot, Shiraz, Chianti, Rhone. Any red wine with spice, bit, ping, in the back of your throat.
- Light Dark Chocolate (54% Cacao) with Vintage port, Riesling, Pinot, Champagne. Any wine that is a palate cleaner.
- Milk Chocolate (46% Cacao) with Non-Vintage Port, Dessert wines, Rose, Burgundy, Madeira.
This year commit to trying new combinations of food and wine. Port with Stilton cheese and walnuts is amazing. Chocolate with wine totally unexpected.
While you are trying these recommended combinations, go off course and try the Extra Dark Chocolate with the Rose. If for no other reason, then to see the difference. It will reinforce how good the right combination is in food and wine pairing. The more combinations you try the more you will learn about how to enjoy these new marriages.