ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pairing Food and Wine › Chocolate and Wine pairing
New Posts  All Forums:Forum Nav:

Chocolate and Wine pairing - Page 2

post #31 of 40
We are serving a Valhrona chocolate souffle with a 1974 sweet Roussillon we found a case of hiding in some corner of the cellar. It is like a mellow version of port, just as sweet but not as alcoholic. It goes well with the souffle because the chocolate is lightened by the egg whites so most ports tend to overpower it(except our 1960 Dow).
Keep those fires burnin'
 
Reply
Keep those fires burnin'
 
Reply

Gear mentioned in this thread:

post #32 of 40

When matching wine to chocolate the key essence in successful pairing is ensuring the sweet tastes complement each other...The darker the chocolate, the heavier the wine should be.

Similarly the lighter the wine the more elegant the chocolate should be.

 

I love pairing white chocolate with sweet dessert wines (a glass of Elysium from the Quady Winery in California for example or any select bottle from the Dolce Winery who specialize in dessert wines).

 

Milk chocolate goes well with the lighter bodied reds such as merlot or pinot noir.

 

When pairing dark chocolate Shiraz, Zinfandels and Cabernet Sauvignon are  excellent choices.If you want to pair the bittersweet dark chocolate - Grenache, Cabernet Sauvignon, Merlot and Ruby Ports.

post #33 of 40

Hello everyone, This is Apron,

 

       I am not really a wine drinker but do like white wine or champagne.  I do like chocolate and tend to go for the dark type of chocolate.  I believe dark chocolate is the best health wise whereas white is rather like a fat, milk chocolate is not really chocolate.  There was I believe a war over chocolate with foreign countries as to the fact that British chocolate was not being given to the public properly as it was not proper chocolate but that France and Germany were giving their public proper chocolate and they told the British to stop cheating the British public.  I love German chocolate, and Austrian is my favourite.  Red wine is very good for people I believe.  I believe it has to be a certain number to be a good one.  My step father used to tell me this.  May I ask which countries chocolate would you consume and why?  Also which countries wine would you consume and why? 

post #34 of 40

Try to do opposites, for example if you have a high cocao content South American chocolate, pair it with a sweeter wine, or where if you have a sweeter Belgian chocolate pair it with a dryer wine.

 

Sparkling wines go really well, as well as old world wines.

post #35 of 40
>>"Red wine is very good for people I believe. I believe it has to be a certain number to be a good one."<<

Apron - By "certain number" do you mean a 'score' given by a wine reviewer (such as '92 points') or is this something completely different?
post #36 of 40

Ugh this would be my favorite thread! :laser:

post #37 of 40

Typically you match with Dark chocolate, milk chocolate doesn't compliment the wine too well.
Dark chcolate and ginger is a perfect blend to match with the likes of a bold Merlot or Rioja. The fruity taste compliments the sharp bitterness of the dark chocolate

post #38 of 40

Pairing red wines with chocolate is like pairing a novice rider with a skiddish horse.  The two almost never work well together and there is a reason for that.  The tannins and sugar of the chocolate wage a war with the tannins and alcohol of the wine.  The only casualties are your taste buds, your wallet and in some cases, your reputation. 

 

We all have different tastes and preferences.  In recognition of that fact, it is not my intent to malign those who like red wine and chocolate.  Some actually like the dissonance created by red wine and chocolate.  However, in my experience, there are far more who do not like the pairing of red wine and chocolate than there are those who like it.  The two together are most definitely an acquired taste. Like one commenter said, red wine and chocolate creates the "toothpaste orange juice syndrome."  

 

Here is the inherent problem with red wine and chocolate. 

 

Fantastic chocolates and fantastic red wines are fantastic for the same reason:  their tannins.  In the world of food and wine pairing, tannin + tannin = bad.  Tannin + fat = good (hence, the sublime glory of fatty foods, such as whipped cream, with chocolate or a big red wine with an excellent steak).  But, when the tannins that make each of these culinary delights so wonderful clash, the result is almost always a negative experience.  Throw in the chaos created by alcohol, who owes no debt of loyalty to either the wine or the chocolate, and the experience will almost certainly go sideways.  The true tragedy here is the taster will almost certainly miss out on the true beauty of the red wine or the decadent seduction of the chocolate.  Rarely, if ever, will they have both. 

 

The general rule is pair chocolate with dessert wines that are just as sweet or sweeter than the chocolate.  Dessert wines typically have "soft" tannins accompanied by moderate to high acidity and high sugar content.  The acidity (and alcohol) prevents the wine from tasting like syrup.  Meanwhile, the sugar tends to disarm the higher alcohol content of the dessert wine. 

 

The marriage of dessert wines and chocolate can be a truly bewitching experience, when done right.  The choice of dessert wines and chocolates is a matter of preference, as is 99% of the art of wine pairing.  If you do not have the experience, there are many people and resources out there that can point you in the right direction given the dynamics at play such as budget, experience of the tasters, vintage availability, types of chocolates and so on.   

In the immortal words of Socrates....."I drank what?" 
Reply
In the immortal words of Socrates....."I drank what?" 
Reply
post #39 of 40

Oh wow... I never knew this!  I also thought the two were the perfect pair. :(  Goodness.  Now I know that I should use a dessert wine instead of just any bottle of red wine.  This makes me happy.  Now that I have the time to cook and to read, I expect I will learn a lot more useful information like this.  thanks so much! 

post #40 of 40

I actually love quality chocolate with a fruit-forward jubilant red wine. If I was wealthy, the wine would be a Pommard. As far as chocolate, I adore See's.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pairing Food and Wine

Gear mentioned in this thread:

ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Pairing Food and Wine › Chocolate and Wine pairing