Chocolate dessert w/Yquem??

[Cliff]

originally posted by Jonathan Loesberg:

originally posted by Claude Kolm:


If we're sticking to France, Banyuls is the real matchup with chocolate; a sweet red Rasteau (if anyone still makes it) wouldn't be bad, either.

One can still find sweet red Rasteau around Rasteau. I've never found one I liked though--not that I've tried that hard. Do you remember domaines who made good ones?

I recently tried a late-harvest version from Trapadis -- a real VT, not the traditional vin doux -- that was pretty special. It was also pretty expensive, though.

 

[georg lauer]

originally posted by Claude Kolm:
Traditionally, Rieussec was the one Sauternes that matched with chocolate. I can vouch that it used to work in the old days, but I've not kept track of Rieussec the last ten years to know if it is still being made in the same style (I know that even before I lost track, the amount of new oak had been greatly increased).

I need to check my notes, but I think a glass of Rieussec was recommended at Louis XV with their classic ducassified Kitkat bar. I remember being surprised how good that worked since I always thought that sweet whites and chocolate do not match. The key might be that this is made with relatively sweet (milk?) chocolate, not with something really dark. Or maybe the leaf of gold on top of it makes the difference...