29 May 2013 - webeditor - Highlights, Millaman, News & Events, Viña Tres Palacios, William Fèvre Chile, Wine Explorers

Inspiration: Chocolate Choices – Chilean wines to make your mouth melt

So you’ve just had your dinner. You ate your recommended amount of veg, the correct ratio of meat to carbs and you may even have had that healthy fruit salad to finish off. Perfect! Except for one thing. As you sit down to watch your favourite soaps, at the back of your mind something is niggling. You know it’s there – you bought it for moments like this – and it’s calling out to you from the back of the kitchen cupboard. You know you’ve eaten too much already but you can’t resist it…

You get up and grab that bar of luscious chocolate, sit back on your sofa, and enjoy the sweetness, the creaminess, and the ever increasing guilt block by block. Ahh, succulence. And as you slowly submit yourself to this therapeutic desire, you realise that something else is missing; you are lacking something to wash down the melted chocolate bubbling in your mouth, yet at the same time complement the flavours and scent. Now, what drink could be just as tasty and relaxing? Wine, of course! Whilst it is very difficult to pair chocolate with wine (due to the great variety of chocolate flavours), there is no doubt that people combine them very often. And why not? Are they not a woman’s two favourite things to consume? Be careful though, there are some things to look out for when pairing chocolate and wine, so don’t finish your bar too quickly. Here, Wine Source Chile recommends ways to get the best out of your chocolate and wine.

White Chocolate

With its creamy texture and extreme sweetness, pairing white chocolate with a wine is a tricky one. Since you should try to have a wine sweeter than the chocolate, you really have to be careful not to choose a wine that ends up being too tart. A nice Riesling or Chardonnay would do well here as they both are fruity and light. William Fevre’s Espino Chardonnay is a good match. It boasts sweetness with pears and honey but is creamy too, helping to exaggerate the softness of the chocolate and bring out any caramel flavours. Tip: if you’re planning on having a tasting session with different chocolates and wines, start with white and work your way towards a dark chocolate.

Dark Chocolate

Here we define dark chocolate anything with a cocoa content of between 60-100%, a mixture of semi-sweet and bittersweet chocolate. The choice of wines for this chocolate is large. Because dark chocolate has flavours of nuts, earth, and ash, you should choose a wine that has a similar palate. The Family Vintage Merlot from Tres Palacios offers just the thing. It is not only spicy, with notes of coffee and mocha, but has hints of vanilla and wood grain making it perfect to accompany strong foods, including strong cheese, red meat, and dark chocolate.


Mint Chocolate

You may be thinking – mint with wine, no way!? When you brush your teeth, you always have to wait until the minty freshness leaves your mouth before eating or drinking, surely! But actually, there is proof that minty flavours within dark chocolate goes well with wine. That proof is in the mouth. Without doubt, pair your mint chocolate with the Limited Reserve Zinfandel from Millaman. Zinfandel is not very common in Chile; however this award-winning wine ticks all the right boxes. With tones of plum, coffee and dark chocolate, it balances well with the freshness of the mint whilst offering to enrich other flavours. It works best with dark chocolate, as it also brings out the earthiness and wood tones to make your taste buds tingle.

So when you do finally succumb to that bar of chocolate after dinner, grab a glass of wine to go along with it. Don’t feel too bad. Just remember: chocolate is a vegetable – it is derived from cocoa beans. Bean = vegetable. Sugar is derived from either sugar cane or sugar beets. Both are plants which places them in the vegetable category. Thus, chocolate is a vegetable.



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