Now here’s a little obscure American holiday; American Chocolate Week. And while it’s not one of those holidays you’ll get off from work or school, you’ll certainly have a reason to eat chocolate and possibly pair it with some good red wine.
Parings: While some may think chocolate and wine are easy to pair. It’s not necessarily true. Chocolate can have very intense, overpowering flavors like wine. If you pair an intense chocolate with a rather light red or even white wine, the intensity of the chocolate will not shine through. Instead look to pair an intense Zinfandel or even a rich California Cabernet. Acclaimed sommelier and wine critic Natalie Maclean recommends pairing a dark chocolate with New World Cabernet Sauvignon, Merlot, Shiraz or even Zinfandel. As wine critics recommend, just remember this most basic of rules: always pair an intense chocolate with a heavier red and you’ll be on the right track.
Another great way to pair chocolate and wine is when its’ an ingredient in a recipe. An when it comes to intense chocolate desserts do not try to pair them with a wimpy table wine, try a rich Port.
Here are some classic pairings for dark, bittersweet chocolate:
- Tawny Port
- Cabernet Sauvignon
Here are some pairings for Milk Chocolate:
- Sauvignon Blanc
- Dessert wines
And here’s my wine to pair: St. Clement 2004 Cabernet Sauvignon. A definite New World Cab. Rich and ruby in the glass with flavors of cherry and hints of chocolate on the palate. Ripe fruit on the nose with a nice medium finish. St. Clement is a small boutique winery and never disappoints me when I open one of their bottles. Try St. Clement with a dark chocolate and enjoy a little piece of heaven in your mouth.
Would I buy this wine again? You bet, but at $35 a bottle it’s not your everyday drinking wine. Better shared with those that appreciate a nice bottle of wine. Cheers and Tweets ! Adrienne, PIWC