The
chocolate bean and wine grape varieties produce exciting sensations
for those willing to uncork what might sound to some like an unlikely
combination. We’re not talking about pairing a Clark Bar with a
glass of Manischewitz. Some basic rules of good taste define what does
and doesn’t go down well.
The palate responds to the sweetness or bittersweet quality of a
dark chocolate, and the correctly balanced wine refreshes after that
surge of sweet. Following the sensation of the chocolate with a wash
of full-bodied wine turns the tasting experience into something
special.
Three experts share their suggestions for pairings that promise a
refreshing flavor experience.
Carrie Igielski
Amy Lyn’s Chocolates, Waukesha
Pairing No. 1
Chocolate: Amy Lyn’s Dessert Truffles
Wine: Graham’s Six Grape Port ($19.99), California
Comments: "Dark-chocolate desserts go well with a port,
including mousse. The idea in matching chocolate and wine is to create
a harmony that elevates both food and drink to the next level of taste
experience."
Pairing No. 2
Chocolate: Perugina Dark Chocolate Bar ($1.75), Italy
Wine: Stags Leap Winery Petite Syrah 2003 ($30.99), Napa Valley
Comments: "Dark chocolate goes well with a late harvest chenin
blanc, a late harvest Riesling and a late harvest syrah. In France,
they will have a Bordeaux cabernet with a chocolate that has a high
cocoa content, such as Lindt."
Ann
Jacobs
New World Wine Co, Milwaukee
Pairing No. 1
Chocolate: Chocolate Berry Divine from Dreamcake ($40), Milwaukee.
Wine: Earthquake Cabernet Sauvignon 2003, Michael & David
Winery, California ($30)
Comments: "We had to pair this over-the-top cake with the WOW
wine from Michael & David winery. Big alcohol and explosive fruit
mingled with lots of cocoa and mocha. This wine is not for the weak
and really does well with the richness of this chocolate cake —
absolute yumminess."
Pairing No. 2
Chocolate: Dark melting chocolate for fountain (typically chocolate
with higher fat content), with ripe strawberries
Wine: Deviation Essensia, Orange Muscat Dessert Wine with Rose
Geranium and Damiana, Quady Winery ($30), California
Comments: "Something a little different, almost a love potion
of sorts. Grab a bottle of this wine, buy a chocolate fountain and
some melting chocolate and then go home with a bag of strawberries.
Sip this delicious wine and wait for the magic."
Matt
Naumann
Grapes & Grain,
Mequon
Pairing No. 1
Chocolate: edel & gut Bittersweet Chocolate Bar ($6.99), filled
with Traminer Berry selection wine jelly by Kracher
Wine: 2003 Kracher Zweigelt Beerenauslese ($28.99), Alois Kracher,
Austria
Comments: "This is a late-harvested red wine that is made by
Alois Kracher, one of the world’s greatest dessert wine producers.
The red fruit flavors and sappy textures of the wine mesh well with
the bittersweet chocolate and wine filling."
Pairing No. 2
Chocolate: edel & gut Nougat Chocolate, filled with Traminer
Berry selection wine jelly by Kracher ($5.99)
Wine: 2002 Nouvelle Vague Kracher Trockenbeerenauslese ($22.99),
Alois Kracher, Austria
Comments: "This (wine) should match perfectly with the richer,
creamier nougat chocolate, providing a nice contrast with its fresher
and more tropical flavors."
