Wine & Chocolate
A few nights ago, the Bounty Hunter crew invited me to join them at the Wine & Spirits Top 100 tasting in San Francisco. They were there to keep up good relationships with some of their best vendors and, of course, taste what was new in the hopper, keeping an eye out for great finds. I was just lucky to be there. And I sipped everything I could get my hands on.
And I ate and ate and ate, because wine vendors aren't the only ones who show up for events like these. I discovered that, 1.) German riesling (Nigl anyone?) tastes fantastic with pork rinds, especially when those pork rinds are like airy clouds that sort of melt in your mouth like savory cotton candy; 2.) Movia winemaker Ales Kristancic is a lot like a pervy teenage boy, getting the pretty girls to come behind the table to teach them how disgorge sparkling wine so he can wrap his arms around them. But, he makes weirdly wonderful still and sparkling wines; 3.) Sicilian label Cos proved that my love for Cerasuolo di Vittoria is still lusty and strong; and 4.) After working your way around a room filled with hundreds of wines, one of the best ways to end the night is with a FULL glass of Brokenwood's 2003 Hunter Valley ILR Reserve Semillon. It absolutely refreshes the mouth, then makes a cool trail all the way to your toes. It straightened my weary, hot (air conditioning was not at peak levels), poorly postured body right up. And at only 10% alcohol, I didn't worry that I was gunning it too hard at the end of the night.
As the Bounty Hunter crew trooped out at the end of the night, we passed a table full of Brix Chocolates for Wine. I grabbed a few packages for the road and am sad to say that I ate them all before I ever had the opportunity to try them with a bottle of something good. BUT, last night I discovered another chocolate that pairs beautifully with Napa Valley Cabernet Franc. I was having a glass of 2004 Waypoint and couldn't resist having a nibble of something sweet. So, I tore open a corner of a Ghiradelli Espresso Escape bar. Mmm, dark chocolate made from finely ground espresso beans at 60% Cacao. I nibbled and sipped and to my delight, discovered that both the chocolate and the wine stayed rich and creamy with each bite. Not a hint of bittern aftertaste. Of course, this is only day one of my research. I vow to spend days, even weeks or months, doing further research for the sake of honesty, integrity and a happy belly.
I'm curious. Anyone else have some great chocolate and wine pairing suggestions?
Brooke
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Reader Comments (1)
Recent growth in the wine industry has cannibalized some of the beer industry. While as a nation we could consume more, there is of course a limit. At that point growth of one industry will come at the expense of the other.Perhaps the point is, for most of us, there is a time to enjoy both.