Chocolate dessert w/Yquem??

Peter Creasey

Peter Creasey

Peter Creasey
I'm trying to settle an issue.

What is the consensus -- how big of a No-No, if any, is serving chocolate with Yquem...

1) Chocolate okay?

2) Chocolate nuance okay?

3) Nope...avoid chocolate altogether?

Thanks!

. . . . . Pete
 
I can't answer for Yquem specifically, but I do not find Sauternes generally an ideal match for chocolate. I prefer them with things like fruit tarts and pies. I don't find the match between chocolate and Sauternes an abomination on the face of the earth, by any means. But the chocolate tends to outweigh the wine, so to speak.
 
despite conventional wisdom I'd say okay
the sweetness of one will go with the sweetness of the other
the bitterness of one will go with the bitterness of the other
 
i vote #3.

i can't see it working very well. maybe try the pairing with a much less expensive sauterne, monbazillac, or loupiac before experimenting with yquem
 
Another no vote. Chocolate with Port or Banyuls assuming a sufficiently fruit-dominated and non-complex version of either. Chocolate with brachetto d'Acqui is, for me, so much better as a match that the others don't come close.

I've never had anything else that worked, for a set of what I think are pretty obvious reasons. On my list of wines that I might potentially serve with chocolate, Sauternes would be above Muscadet, but only barely.
 
Thanks for the comments thus far as they serve to affirm my own strong sentiments against chocolate with Sauternes.

As to what DOES go with chocolate, I agree that Banyuls and Port are probably the firstmost options to consider. I also like various Zins with chocolate.

. . . . Pete
 
Chocolate with milk. If it must be wine, Tokaji or Madeira work much better than Sauternes or Port or Banyuls. The whole Banyuls-with-chocolate thing has always been inexplicable to me.
 
originally posted by Matteo Mollo: chinato.
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Mateo, Chinato...

chinato is not a vinous experience you're likely to soon forget! In addition to quinine bark, rhubarb, gentian and a final addition of somewhat secreted spices, including cardamom seed, are added to this pleasantly bitter tipple, which ranks up there with Fernet Branca as the world's best digestivo.
Click to expand...

Guess I would have to try it with chocolate as visualizing the combination isn't working for me!?!

. . . . . Pete
 
I'm no expert but this seems like the kind of thing that might not be disastrous and could work if you absolutely had to drink Yquem and you absolutely had to eat a chocolate dessert. And you paid really close attention to each while assiduously rinsing your palate.

But it is not exactly the kind of thing one would choose to show off either element in the best way.
 
originally posted by Arjun Mendiratta:
Ask yourself, would you slather your flourless chocolate cake in apricot jam? If so, march right ahead...
Click to expand...

Apart from the "flourless", that is pretty much the recipe for a Sachertorte, isn't it?

But I still agree on not drinking Sauternes with chocolate. Maury or Banyuls are fine, but I think often Cognac or Armagnac work even better. Definitely for my stomach. (edit: just saw this was proposed above).
 
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