"People should also look for chocolate that has cocoa butter listed in the ingredients, she says. When it comes to pairing chocolate with white wines, look for a milk chocolate, and consider picking a buttery white wine to marry with a nutty chocolate, since the fattiness in the nuts plays well with the buttery notes, she says. For rosé wines, white chocolate with strawberry or fruity notes makes for a great combination."
"And for red wines, lighter reds can work well with both milk and dark chocolate. However, she says, people should be careful about mixing bolder, stronger red wines with bold, dark chocolate, because both contain tannins, which can be bitter. Opting instead to pair a bold red wine with a sweeter chocolate provides a better flavor balance, she says. That approach fits with Sahara's pairing strategy as a wine expert. "With wine, there's the contrasting pairing, and then there's the complementary. When they're both bold, doing the contrasting one is good - it brings out something in both things," Sahara says."
Choose high-quality chocolate that lists cocoa butter and, when possible, buy from a higher-end shop or chocolatier. Match white wines to milk chocolates and consider buttery white wines with nutty chocolates because the fattiness in nuts complements buttery notes. Pair rosé wines with white chocolate that has strawberry or fruity notes. Use lighter red wines with milk or dark chocolate, and avoid pairing bold, tannic reds with bold dark chocolate to prevent bitterness. Instead, pair bold red wines with sweeter chocolates for better balance. Both complementary and contrasting approaches can reveal different flavor qualities. Tested pairings included pinot grigio with milk chocolate and pistachio, and petite verdot rosé with white chocolate and strawberry ganache.
Read at Boston Herald
Unable to calculate read time
Collection
[
|
...
]