Monday, February 05, 2007
Wine is from Mars, Chocolate is from Venus
With all due respect to the candy company that makes M&Ms, this is what I have determined when it comes to matching the two. A lot of pros say wine and chocolate don't go well together, but that is just not the case. The trick is that you need a big, assertive (dare I say manly?) wine to dance artfully with the dusky sensuality of chocolate. And when you get the select the suitors right, this does make a cozy couple. Over the next few days leading up to Valentine's Day, we'll explore a few winners that I've discovered. The first I'll tell you about remains one of my favorites - it is an Andrea's A-List wine club selection and I recently got a bit more that I can make available if you're in a legal ship-to state (send us an email to admin@andreawine.com for help with ordering, or call 707-535-6742 and ask for Doug). The wine is Yalumba Museum Muscat, an Aussie "sticky" (their term for dessert wines) that is like liquid Fig Newtons with Christmas spices on top. It is huge and strapping, and practically purpose-built for chocolate, even milk chocolate that is typically difficult to pair because of its higher sugar content (break out the M&Ms! - aren't the green ones supposed to be aphrodisiacs?!). Or put it with a chocolate dessert such as warm flourless chocolate cake. Click here for my easy and delicious recipe that includes mascarpone cheese.
# posted by Andrea @ 4:09 PM 
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I'm a Virginia wine lover and I love the pairing of wine and chocolate, wine and cheese, wine with chocolate and cheese. Sometimes for dessert we'll do a glass of Snort (port style wine produced by Virginia's Winery at La Grange) with some sharp and tangy cheeses, like Maytag bleu, dark chocolate squares and some nuts drizzled with honey.
One of the best recent pairings I've had is Potomac Point's cabernet franc, which was paired by the winemaker with a chocolate disk that comes in a barrel at Wegman's grocery store, but she found it had just the right mix of dark to milk chocolate to really compliment the wine. I tasted them together and the cherry just popped out of the wine! I looked at her and said "I've always loved chocolate covered cherries and that's what I've got going on in my mouth right now!" It was just awesome!
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One of the best recent pairings I've had is Potomac Point's cabernet franc, which was paired by the winemaker with a chocolate disk that comes in a barrel at Wegman's grocery store, but she found it had just the right mix of dark to milk chocolate to really compliment the wine. I tasted them together and the cherry just popped out of the wine! I looked at her and said "I've always loved chocolate covered cherries and that's what I've got going on in my mouth right now!" It was just awesome!
# posted by 
: 4:52 AM
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