Friday, September 3, 2010

Chocolate and Wine pairing

Everybody loves the idea of pairing chocolate and wine, and with good reason. It's a dynamic duo which evokes romance. What's not to like? But the flavors of chocolate and wine aren’t always that compatible. Here are some tips for a blissful union.

Chocolate and Wine Sip Tip #1: Pair lighter chocolates with lighter wines; darker chocolates with full-bodied wines. Go from light to dark in your tasting session, starting with milk or lower percentage cacao chocolates and their corresponding wines.

Chocolate and Wine Sip Tip #2:
Suggestive pairings for Milk Chocolate: Merlot,  Riesling (debatable), Sauvignon Blanc and Dessert wines.
Local match ups:
2006 Liberty Lake Cellars Merlot
2009 Barrister Winery *Riesling
2010 Nodland Bebop *Riesling
2008 Robert Karl *Sauvignon Blanc
NV Latah Creek Wine Cellars Natalie's Nectar
2005 Grande Rhone Merlot
NV Mountain Dome Brut

Chocolate and wine Sip Tip #3
Pairings for Dark, Bittersweet and Semisweet chocolate: Zinfandel, Syrah, Tawny Port. Armagnac, and Cognac. If you're looking to pair up Cabernet Sauvignon, Pinot Noir, or Sangiovese reds, they need to be well-aged to suitably pair with darker chocolates.

Local match ups:
2007 Arbor Crest Syrah
NV Townshend Vortex
2008 Barrister Sangiovese
2006 Nodland "Reserve" Cabernet Sauvignon
2007 Overbluff Cellars "Latour" Cabernet Sauvignon
2007 Whitestone Cabernet Sauvignon.
2006 Robert Karl Inspiritation
2008 Barili Cabernet Sauvignon

* Post note: I received an email from an unknown sender who strongly disagrees with pairing Riesling and  Sauvignon Blanc with Milk Chocolate. I am bringing it up as something to consider. But remember you are entitled to your opinion, as we don't all don't have the same palates. As always, I encourage you to discover your own. Thank you to all those sippers who helped research this post and if you like it together then by all means pair it. Cheers and Nibble, SIP

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