There can be some challenges pairing wine with chocolate, but if you have the right wine to complement the right chocolate, it can be a match made in heaven!
Chocolate is bitter and sweet, bitter from the cacao beans base and sweet from the additions of milk, cream and sugar. Dark chocolate is fairly high in tannins (astringent, bitter taste) and has varying degrees of sweetness. With that in mind think bold, full body wines. Port and similar wines are also bitter and sweet. They are bitter from the grape skins and tannins of the red grape and sweet from the residual sugar in the wine. Chocolate and Port, or even Port style wines like an older bold Zinfandel, are a memorable combination.
Chocolate and mocha flavors are best with fortified wines, especially port and the French Grenache based Banyulus. Late harvest Muscat, especially those based on black or orange Muscat can be a wonderful option for your chocolate and wine pairings. Brachetto d’ Acqui, a red Italian sparkling wine, is fabulous with strawberries dipped in chocolate.
BITTERSWEET CHOCOLATE
The most intense, richly-flavored dark chocolate is 70% to 100% cacao. Because of the intensity of flavors, bittersweet and dark chocolates need to be paired with stronger red wines. Look to Merlots, Zinfandels, Cabernet Sauvignon as well as ports and fortified wines.
MILK CHOCOLATE
Milk chocolate has a higher percentage of sugar and smaller percentage of cacao, usually less than 10 percent. Milk chocolate is the sweetest of all chocolates. Mike Chocolate is not bitter so red wines with soft tannins like a Pinot Noir and sweeter Sherries are always a delicious combination. Sweeter chocolate needs sweeter wine, or the wine may taste tart. A Hungarian Tokaji or a Tawny Port can also work well with milk chocolate.
WHITE CHOCOLATE
Not a true chocolate, white chocolate is a rich product made with cocoa butter, sugar and milk solids. It has sweet flavor notes including cream, milk, honey, vanilla, caramel, and/or fruit. There is no cacao in white chocolate, so certain white wines can make a nice choice. Try a Gewürztraminer, Muscat or a Riesling. Another option would be Mas Amiel Vintage Blanc.
Any combinations to avoid? If you combine a high acid white wine with low tannins (like Champagne or Sauvignon Blanc) with bittersweet food like chocolate, the sweetness of the chocolate will make the wine even drier in your mouth and unpalatable.
The only way to figure out which wine and which chocolate is for you is to try a few different combinations. Indulge, and experiment!
Until next time cheers!
Friday, November 18, 2011
Rhône Wine Region
Rhône Wine Region
The Rhône wine region is located in southern France, and stretches 125 miles between Vienne in the north, to Avignon in the south. The Rhône is divided into two sub-regions, the Northern and Southern Rhône. The Northern Rhône produces red wines from the Syrah grape, and is often blended with the white wine grape Viognier. The Viognier produced in the Northern Rhône with one hundred percent Viognier will have intense aromas of honey, apricots and peaches. Syrah is the only grape that can be used to produce the red wines from the Northern region. Blending of Marsanne and Roussanne white grapes are also permitted. Marsanne produces wines that are rich and nutty with hints of spice and pear. Rousanne is characterized by their intense aromatics of herbal tea.
The Southern Rhône produces reds, whites and rose wines. The Southern Rhône’s most famous red wine is Chateauneuf-du-Pape (shah-too-NUHF due Pahp). Chateaunef-du-Pape is noted for its papal history. In 1308, Pope Clement V located the papacy in the city of Avignon, and the popes resided in Avignon instead of Rome. The wines of the area came to be known as “Vin du Pape”, and this term later became known as Chateauneuf-du-Pape. This wine is produced with a blend of up to 13 varieties of grapes - eight red and five whites. The finest reds from Chateauneuf-du-Pape are made from Grenache. You might also find wines made with Grenache, Syrah and Mourvedre labeld as GSM, which are the indicators of the above grapes outside of France. The mistral, a powerful wind that is prevalent in the southern part of the valley, can blow hard enough to strip the vines of their leaves and fruit. Most of the best vineyard sites plant wind breaks of cypress as a windbreak.
Now let’s get the fun part drinking wines from this region. The reds wines from the Rhône both the North and South regions are medium to full bodied. These reds will pair well with lamb, duck, beef stews, steaks and roasted meats. The whites of Viognier, Marsaane and Rousane will pair well with roasted chicken and or with cream sauce, pork, scallops, cheese, veal and lobster.
Until next time, cheers!
The Rhône wine region is located in southern France, and stretches 125 miles between Vienne in the north, to Avignon in the south. The Rhône is divided into two sub-regions, the Northern and Southern Rhône. The Northern Rhône produces red wines from the Syrah grape, and is often blended with the white wine grape Viognier. The Viognier produced in the Northern Rhône with one hundred percent Viognier will have intense aromas of honey, apricots and peaches. Syrah is the only grape that can be used to produce the red wines from the Northern region. Blending of Marsanne and Roussanne white grapes are also permitted. Marsanne produces wines that are rich and nutty with hints of spice and pear. Rousanne is characterized by their intense aromatics of herbal tea.
The Southern Rhône produces reds, whites and rose wines. The Southern Rhône’s most famous red wine is Chateauneuf-du-Pape (shah-too-NUHF due Pahp). Chateaunef-du-Pape is noted for its papal history. In 1308, Pope Clement V located the papacy in the city of Avignon, and the popes resided in Avignon instead of Rome. The wines of the area came to be known as “Vin du Pape”, and this term later became known as Chateauneuf-du-Pape. This wine is produced with a blend of up to 13 varieties of grapes - eight red and five whites. The finest reds from Chateauneuf-du-Pape are made from Grenache. You might also find wines made with Grenache, Syrah and Mourvedre labeld as GSM, which are the indicators of the above grapes outside of France. The mistral, a powerful wind that is prevalent in the southern part of the valley, can blow hard enough to strip the vines of their leaves and fruit. Most of the best vineyard sites plant wind breaks of cypress as a windbreak.
Now let’s get the fun part drinking wines from this region. The reds wines from the Rhône both the North and South regions are medium to full bodied. These reds will pair well with lamb, duck, beef stews, steaks and roasted meats. The whites of Viognier, Marsaane and Rousane will pair well with roasted chicken and or with cream sauce, pork, scallops, cheese, veal and lobster.
Until next time, cheers!
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