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Friday, February 12, 2010
Wine and Chocolate with out Wine Broad Andrew Stover
Valentine’s Day is Sunday, so what better than to wind down the week with some wine and chocolate, right? Pairing wine with chocolate can be a little tricky and its important to remember a few tips, especially that the wine should be at least as sweet than the chocolate or else your pairing could end up bitter or sour.
White Chocolate is more mellow and buttery and works amazingly well with Moscato
d’ Asti from Italy, Orange Muscat dessert wines and most late harvest white dessert wines.
Wine Tasted: Flare Moscatel NV, Valencia, Spain
There are a few different directions you can go with milk chocolate. You could consider a lighter red, like Pinot Noir or a lighter-bodied Merlot or try semi-sweet Riesling, white late harvest wines and ice wines. A nice Ruby Port also complements well.
Wine Tasted: Sawtooth Riesling, Snake River Valley, Idaho
Yamhill Valley Pinot Noir, Willamette Valley, Oregon
Dark Chocolate with High Cacao Percentage
Dark Chocolate is generally slightly bitter because of its high percentage of cacao. These types of chocolate pair best with either a Tawny or Vintage Port or a robust red wine—even better when the wine has its own notes of chocolate. Cabernet and Zinfandels work well and even Merlot.
Wine Tasted: Angeles Crest ‘Sierra Rojo’ Cabernet/Syrah Blend, Los Angeles, California
SURPRISE WINE: M. Lawrence SEX Brut Rose, Leelanau Peninsula, Michigan