Chocolate

P

Peter Creasey

Peter Creasey
I was amazed to read Lettie Teague's article about wine(s) with chocolate. We decided decades ago, back during Prodigy days to be exact.

The best variety with chocolate is Zin, especially a lusty Zin. (Red, of course)

. . . . . Pete
 
Chocolate and a dry red? No. From my experiences, the sweetness from the chocolate (even a dark, bittersweet one) will cause the fruit sweetness in a wine to become tart. Banyuls with chocolate? Sure.
 
Larry, you're correct -- definitely Banyuls as a fortified (dessert) wine.

Otherwise, try a red Zin. There's plenty of fruit so that it works well with chocolate.

. . . . . Pete
 
originally posted by Keith Levenberg:
The best match with chocolate is milk.
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I don't know. Hot chocolate with cream is great. But do we really need to find a 'match' for great chocolate. It's already complex and satisfying on its own. I have never eaten divine chocolate and thought 'what should I be drinking with this'.
 
originally posted by Rahsaan:
originally posted by Keith Levenberg:
The best match with chocolate is milk.
Click to expand...

I don't know. Hot chocolate with cream is great. But do we really need to find a 'match' for great chocolate. It's already complex and satisfying on its own. I have never eaten divine chocolate and thought 'what should I be drinking with this'.
Click to expand...

Comes from a man who clearly has not attempted the Caravan tea blend with dark chocolate. Fortunately the man knows where to find me.
 
originally posted by Rahsaan:
originally posted by Keith Levenberg:
The best match with chocolate is milk.
Click to expand...

I don't know. Hot chocolate with cream is great. But do we really need to find a 'match' for great chocolate. It's already complex and satisfying on its own. I have never eaten divine chocolate and thought 'what should I be drinking with this'.
Click to expand...
Precisely. There's a reason they call it theobroma.
 
originally posted by Pavel Tchichikov:
originally posted by Rahsaan:
originally posted by Keith Levenberg:
The best match with chocolate is milk.
Click to expand...

I don't know. Hot chocolate with cream is great. But do we really need to find a 'match' for great chocolate. It's already complex and satisfying on its own. I have never eaten divine chocolate and thought 'what should I be drinking with this'.
Click to expand...

Comes from a man who clearly has not attempted the Caravan tea blend with dark chocolate. Fortunately the man knows where to find me.
Click to expand...

Now that you mention it, tea does sound more complementary than anything else mentioned in this thread. Dual fermentation notes, etc.
 
originally posted by georg lauer:
Not sure why one would drink anything but Armagnac and/or coffee with chocolate.
Click to expand...
Those work, but I prefer either aged agricole rhum or calvados (around 12 yr; older can be too oaky). Good akevitt is also a possibility, though nothing is a good choice, as well.
 
originally posted by mark e:
originally posted by georg lauer:
Not sure why one would drink anything but Armagnac and/or coffee with chocolate.
Click to expand...
Those work, but I prefer either aged agricole rhum or calvados (around 12 yr; older can be too oaky). Good akevitt is also a possibility, though nothing is a good choice, as well.
Click to expand...

True. I like (and drink) these as well.
 
originally posted by Keith Levenberg:
originally posted by Rahsaan:
originally posted by Keith Levenberg:
The best match with chocolate is milk.
Click to expand...

I don't know. Hot chocolate with cream is great. But do we really need to find a 'match' for great chocolate. It's already complex and satisfying on its own. I have never eaten divine chocolate and thought 'what should I be drinking with this'.
Click to expand...
Precisely. There's a reason they call it theobroma.
Click to expand...

Ah, so we should drink nectar with it.
 
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