FoodReference.com Logo

 

FoodReference.com (since 1999)
Beverage Articles, News & Features Section

 

 

Chef working

  You are here > Home > Food Articles

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

CHOCOLATE AND WINE

 

Wine enthusiasts and experts have long maintained that chocolate and wine are incompatible. Lately, this notion has been challenged successfully. The argument was that chocolate’s intense flavour overwhelms wine’s. Since wine’s role is to enhance food, the match was considered impossible. It is now two decades since changing wine technology helped produce intensely flavoured wines that stand up to chocolate and other highly flavoured foods.

     When matching chocolate and wine, the latter must refresh the palate after the sweetness of the former. The idea in matching chocolate and wine is to cerate a harmony that elevates both food and drink to the next level of taste experience.

First, you must consider the intensity of chocolate. There is milk chocolate, semi-sweet, dark, bitter, flavoured, liqueur-filled and soft chocolate a k a truffles. All possess varying degrees of flavour a k a umami.

     Milk and dark chocolates generally go well with high end Chilean Cabernets that exude and possess mint and cassis aromas and flavours. They are strong enough to withstand the intensity of chocolate’s aftertaste, Banyuls, a fortified red wine from south-western France close to the Spanish border, goes very well with Valrhona dark chocolate wafers.

     Mediterranean dessert wines like sherries, marsala, madeira and Mavrodaphne from Patras in Greece happen to be excellent matches with Swiss milk chocolate, particularly with Lindt or Cailler. Most of these wines are excellent value to boot.

     High-acid icewines from Ontario and eisweins from Germany or Austria can be successfully paired with milk chocolates. The level of acidity depends on the vintage.

Late bottled vintage ports and dark chocolate wafers harmonize beautifully, producing a spicy and uplifting food experience.

     Fruit wines enjoy now   popularity with wine consumers. Southbrook’s Framboise, raspberry and golden raspberry have an incredible affinity with dark chocolates. Iced apple wines, particularly that of Magnotta possesses sufficiently deep flavours to complement dark chocolate.

     When trying to match chocolate and wine, one must pay attention to the brand and manufacturer; choose Lindt, Cailler, nestle (Swirtzerland); Valrhona (France); Belgian Choloatier, Roger’s, Splendid, B. Callebaut, Eitelbaum (Canada), Godiva, Manon, Neuhaus (Belgium).


Article contributed by Hrayr Berberoglu, a Professor Emeritus of Hospitality and Tourism Management specializing in Food and Beverage. Books by H. Berberoglu
 

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

RELATED ARTICLES

  Food & Alcoholic Beverages   |   Summer's Best 60 Second Cocktails   |   Beer and Ethnic Foods   |   Beer and Food   |   Beer Recipe for Winter Dining   |   Beer in Sweet Fall Recipes   |   Chocolate and Wine   |   Cooking with Wine   |   More Cooking with Wine   |   More Cooking with Wine 2   |   Craft Beer & Holiday Food   |   Dangerous Liasons, Food & Wine   |   Hangovers, How to Avoid Them   |   Ice Wine and Desserts   |   Japanese Cuisine and Sherry   |   Light Recipes with Pernod   |   Matching Food with Wine & Beer   |   Oriental Food and Wine   |   Pilsner Urquell Beer and Food   |   Red Wine & White Meat   |   Sherry, Matching with Food   |   Wine and Dine  
  Home   |   About Us & Contact Us   |   Food Articles   |   Gardening   |   Marketplace   |   Food Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.