First and foremost, I want to apologize to the folks at Solis
Winery. I accidentally omitted their name last week from the list
of wineries who are pouring their product at the Gilroy Garlic
Festival this weekend
– Solis will be present and the Wine Pavilion is happy to have
them!
First and foremost, I want to apologize to the folks at Solis Winery. I accidentally omitted their name last week from the list of wineries who are pouring their product at the Gilroy Garlic Festival this weekend – Solis will be present and the Wine Pavilion is happy to have them!
When I have a nice meal, whether at home or at a restaurant, I have a tendency to do two things: eat way too fast and way too much. I have been able to tone down my zest for all things to eat lately, but I still go on benders now and again.
One of these benders happened last Saturday when I dined out with friends. We started with appetizers, which were followed by our salad and main courses. We naturally had some wine too! We then ordered some French-press coffee and listened to the server delectably describe the dessert menu. I feigned that I was full, but proceeded to order not one, but two desserts.
Both desserts had some degree of chocolate in them, to which one of my companions asked “What wine goes with chocolate?” Well, it really depends on what type of chocolate you are going to consume. Chocoholics know that this ambrosia can take on many different flavors and aromas, often influenced by the manufacturer and the quality of ingredients used. There are even tasting wheels for all those nuances found in chocolate – just like wine.
A good rule of thumb is to keep the wine slightly sweeter than the chocolate being served. You can also think about how other foods are paired with wine. You can look for similar flavors or look for contrasting flavors between the chocolate and wine. Chocolate can be infused with fruit, nuts, cream, caramel, coffee, mint and spice. The dessert possibilities are endless, but let’s start with the basics by looking at the four types of chocolate and some possible wine combinations:
White chocolate – Since there is no cacao in white chocolate, it technically is not chocolate, but rather a sweet blending of milk solids, sugar and cocoa butter. Some good options would be a Riesling, Moscato d’Asti or a Gewürztraminer. These wines pick up the subtle notes of honey and vanilla. You could even serve a nice, demi-sec Champagne. Contrary to popular belief, the high acidic qualities of sparkling wines can be tart and offensive when paired with “real” chocolate.
Milk chocolate – A chocolate that has less than 50 percent cacao, known for its sweetness and high sugar content. Wines that go good with milk chocolate include tawny ports, ice wines, oloroso sherry and late harvest viogniers. These wines match the softness and sweetness of the chocolate.
Semisweet chocolate – This chocolate contains 50-69 percent cacao and is considered dark chocolate. This is where chocolate starts getting a bit more complex! Less sugar brings out more bold flavors and aromas like spice, fruit, nuts and earth. You cannot go wrong by selecting a nice fortified wine like a ruby port or a classic Banyuls from France.
Bittersweet chocolate – An intense dark chocolate that has 70-100 percent cacao. Like the semisweet, as the percentage of cacao goes up, the sweetness level goes down. You can be a bit more adventurous here with choosing wine, because many wines will be sweeter than the chocolate. Red wines like cabernet sauvignon may not work here, especially if the wine is on the dry side or is really oaky. Try to match a fruity zinfandel, merlot or Grenache or petite syrah. Ruby and tawny ports work well too.
Wine with chocolate and desserts can be fun. When doing these pairings, try smelling the aromas of the wine first, then sip the wine. Allow the wine to move about your palate gracefully – then take a bite of chocolate. Follow that with another sip (or two) of wine. This is when nirvana should start to set in!
Cheers!
