A Match Made in Heaven: Chocolate & Wine

There are times when my job just seems so, so hard.

Like that time I had to visually admire and then subsequently taste through an exquisite box of chocolates, then pair them with some even more exquisite wine.

But I do it, just for you, and for the class I’m teaching at the Aspen Food and Wine Classic this weekend.

You’re welcome.

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It’s easy to feel spoiled when you start off with beautiful chocolates. Each of these chocolates from Delysia Chocolatiers was a work of art and almost too beautiful to eat.

Almost.

You may notice a missing chocolate in the corner… whoops.

 

The Pairings

Wine:

2009 Rotari “Flavio” Riserva, Trentodoc, Italy ($50)

Chocolate:

White peach balsamic chocolate truffle : White chocolate infused with sage, white peach balsamic vinegar, and bits of dried Texas peaches.

Gianduja:  Rare Italian confection. Layers of white, milk, and dark chocolate blended with hazelnut and almond marzipan.

*****

 

Wine:

2016 Patz & Hall Zio Tony, Green Valley, Russian River Valley, Sonoma County ($70) 

Chocolate:

Lemon cream chocolate truffle: Bittersweet  chocolate enrobed around a lemon cream white chocolate center infused with orange zest and candied ginger.

*****

Wine:

2017 Mt. Beautiful Rosé, North Canterbury, New Zealand ($16)

Chocolate:

Candied butterscotch chocolate truffle: White chocolate blended with butterscotch, then studded with bits of candied ginger, hazelnuts, and orange in a dark chocolate shell.

*****

Wine:

2015 Stemmari ‘Hedonis’ Riserva, Sicilia DOC, Italy ($40) 

Chocolate:

Raspberry hibiscus rose chocolate truffle: Milk chocolate infused with rosehips, hibiscus, and raspberries, infused with a piece of hibiscus petal in its center.

*****

Wine:

2014 Chateau de Pibarnon Bandol, Provence, France ($35)

Chocolate:

Pecan cayenne dark chocolate bark: Dark chocolate blended with Texas grown pecans and spicy cayenne peppers.

*****

Wine:

2015 Quinta do Vale Meão Porto, Douro, Portugal ($100)

Chocolate:

Spiced wine berries chocolate truffle: Featuring the Vintage Porto used for this pairing, bittersweet chocolate spiked with Quinta do Vale Meao Vintage Porto, spices of cinnamon, cloves, nutmeg, ginger, and bits dried blueberries, cherries, and cranberries.

Coffee dark chocolate bark: Bittersweet chocolate blended with coarsely ground arabica coffee.

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