Wine Talk

Snooth User: The Corkscrew Diary

Valentine Wine

Posted by The Corkscrew Diary, Feb 7, 2010.

The Toasted Hostess brings her toasted twists to the passion and pleasures of wine and food in her latest vlog offering - VALENTINE WINE - - a little taste of the Netherlands with a blending of rich Dutch Chocolate and fine French Cabernet, Chocovino is sweet addition to an evening of love. And then, bring on the bubbles - bubbles say love, right? Well The Jumping Grape is a sparkling wine from down under that will definately bring the heat to the sweet - an Australian bubbly to savor and share.... Make the love and bring the wine Valentine... Cheers!

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Reply by Girl Drink Drunk, Feb 7, 2010.

Just my opinion, but I loathe chocolate and red table wine. They each bring out the worst in each other and are less than the sum of their parts.

Reply by dmcker, Feb 7, 2010.

Hear, hear, GDD!

Reply by The Corkscrew Diary, Feb 7, 2010.

Yeah, a novelty, "cocktail" wine offering... but, NO chocolate and wine? I've enjoyed the pairing on more than one occasion - I don't seek it out, but it has been enjoyable in its presence. I've known some vintners to work their oak to enhance the chocolate notes in their wine - specifically "Pinotage Plus" from Doolhof Wine Estate in South Africa...

Thanx for chiming in!

Reply by elleystar, Feb 8, 2010.

I've seen the chocolate wine in some shops lately. I think it looks something akin to vile.

I accidentally stumbled on a great pairing in December-a sweeter Riesling (Loosen Bros Dr. L to be exact) with dark chocolate truffles. We don't even like sweet Rieslings but we thought we were going to die from the deliciousness. I plan to make some truffles next weekend and enjoy the pairing again.

Reply by Girl Drink Drunk, Feb 8, 2010.

Maybe this can get moved to its own thread, as I feel kind of like a thread hog here, but anyhow...

Yeah, CS, for me, absolutely no chocolate and red table wine at all. Chocolate and banyuls or maury or porto or bourbon, on the other hand, is the stuff of the gods.

Chocolate notes are completely different than actual chocolate. Chocolate notes flatter red table wine, whereas chocolate itself turns wine terribly astringent, demolished fruitiness and kills nuances. I don't even know how this pairing came to be- it's one of the first pairings I do with my students. They've all heard of the famous chocolate and red wine pairing, but once they sit down and really taste, most find it vile.

Reply by cnsvineyard, Feb 8, 2010.

If you enjoy chocolate or sweets (cheesecake,etc.) I would have to agree with elleystar go with a sweet (chocolate) with sweet wine. The chocolate will neutralize the sweetness of the wine and brings out the fruit flavor. We have chocolate at our tasting bar all the time and everyone is always surprised.

Reply by zufrieden, Feb 8, 2010.

I just read the forum on the 1963 Vintage Port (Warre, I believe). Now THAT might pair well with high quality truffles bought for your loved one in return for conitnued favors etc.

Reply by dmcker, Feb 8, 2010.

Frankly, I think the chocolate would spoil the Dow's or Warre's once they have evolved that far. Some salty blue cheese, like a Stilton, would be a classic match. Why blow away any of the flavor profile for the wine? I don't think I'd even want a cigar with those ports, but instead just to savor each sip in its range of flavors and finesse.

Enjoy the chocolate with good rum or brandy, I say. Or on its own, or with coffee or many kinds of tea. *Maybe* with some Banyuls, and perhaps a lesser port or even an aged, sweet sherry. Somehow the greater alcohol content of the fortified or distilled drinks slices through chocolate more cleanly, with less clutter and headbutting....

Reply by zufrieden, Feb 8, 2010.

Quite possibly - better to try a more modest Tawny (I doubted anyone would seriously take me up on paring the aforementioned 1963 vintage Port with Valentine's day truffles). While I agree that Port and chocolate might not be the best of friends, I also think chocolate can shake hands with the sweet vinous qualities of that wine.

I hear you on the '63 - why not savor a 300 dollar bottle as it is meant to be savored - alone?

But Rum and Brandy are good suggestions too, of course - as is Oloroso Sherry.

Reply by Gregory Dal Piaz, Feb 9, 2010.

Banyuls and Chocolate.

Reply by zufrieden, Feb 9, 2010.

That works beautifully too - and there seems to be some sort of consensus on it as well.

Reply by napagirl68, Feb 10, 2010.

I agree that red wine and chocolate is an acid bomb! If any tasting room person gives me chocolate with a late harvest red.. I push it away. AND, I feel they are doing it to disguise something wrong with the wine...

But... in looking at the postings, I would have to say, based on a recent very nutty tawny port I tasted, that it may indeed pair well with chocolate. So I am out here on a fence recommending very butterscotch/hazelnut tawny ports to pair with chocloate this valentines...

Reply by atonalprime, Feb 10, 2010.

The actual blending of chocolate and wine sounds a little repulsive to me, but I'm just an appreciative chocolate eater, not a zealot. I've had one or two good chocolate and wine experiences, but I didn't find a noticeable difference in either substance when I had it together. More to the point, I felt that I could have enjoyed each of them by themselves a lot more than together.

Valentine's wine for me would have to be something sweet and unique, or something luscious and smooth. I'd also be happy if my partner got me one of those legendary Prioratos that I can't afford.

Reply by zufrieden, Feb 10, 2010.

Chocolate and wine works with many New World fruit-bombs in my experience - not that this is my favorite pairing of all pairings. I just don't think there is any reason to absolutely exclude chocolate since this flavor profile often appears in certain varieties under certain conditions. In other words, though I do not make a habit of eating chocolate with wine, I have done so in the past and am not afraid to do so in future.

But then I like to experiment - especially on special (Hallmark Card) holidays like St. Valentine's Day. That looseness is obviously not everyone's cup of tea...

Reply by Girl Drink Drunk, Feb 11, 2010.

"I just don't think there is any reason to absolutely exclude chocolate since this flavor profile often appears in certain varieties under certain conditions."

As I stated before, chocolate notes are so different than a chocolate pairing. Chocolate murders red table wine.

Reply by Gregory Dal Piaz, Feb 11, 2010.

And Brachetto. A lovely wine for sharing on Valentine's day.

Reply by zufrieden, Feb 12, 2010.

Varied opinion is the spice of life. Since everyone here has a more or less informed opinion, I say "to each her own" but continue to experiment.

Now if you say chocolate doesn't go with coffee..


Reply by VegasOenophile, Feb 12, 2010.

I am a fan of enjoying a nice dark chocolate with a good red, but this makes me recall that time I bought the Duet, chocolate infused dessert wine. Yikes. The two work together well, but not when combined into one concoction, in my opinion lol. Anyone else tried that? I will say the Choc-a-bloc dessert wine from Australia (Stanley Lambert I think) is one exception thus far. I generally don't enjoy fortified/dessert reds at all, but this one was alright.

I do think however, and forgive me for sounding like the lead in "Sideways", that pinot noir is one of the most sensual wines around. The ever complex and evolving nose and flavors just awaken all your senses and pair so well with a diverse range of fare. Of course a nice claret is always a good option too, if you're going red vs. the bubbly route.

Reply by Cathy Shore, Feb 12, 2010.

Elysium Black Muscat from Quady in California is excellent with chocolate and I agree that Maury from the South of France can work to. It's true to say that wine professionals are always searching to find wines that work with chocolate and it's a tricky combination. Another final wine that I have served that does work is a wine from here in the Loire valley. Langlois Chateau makes a sparkling red from the Cabernet France called Carmen Dry. It's actually a little sweet on the palate and I've served it with a chocolate tart which was a great match.

Reply by amour, Feb 12, 2010.


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