What is your preferred tipple with the cocoa bean? I muse on this a little on my 360 page.
Have a lovely day!
2006-09-12 21:37:09 · 20 answers · asked by Anonymous in Food & Drink ➔ Beer, Wine & Spirits
More than one reference guide mentions Banyuls (a grenache based dessert wine from the Pyrenees region of France) as the perfect accompaniment to chocolate. I prefer tawny port, but you can't go wrong with either. These dessert wines offer a nice counterpoint to the bitterness of the chocolate.
I have never tried Cabernet Sauvignon with chocolate, and I can't say that I'm in any hurry to do so. I'm guessing that the tannins in the wine would not match well with the bitterness of the chocolate.
2006-09-13 09:02:58 · answer #1 · answered by NYC_explorer 2 · 0⤊ 0⤋
It depends on the chocolate. If it is a very strong, dark chocolate, a fairly light cabernet sauvignon might stand up to it, but the cab would overwhelm lighter chocolate. Personally, I'd prefer a less heavy wine.
2006-09-12 21:42:44 · answer #2 · answered by neniaf 7 · 1⤊ 0⤋
Very few wines, if any, will go well with chocolate. Instead you should try grain-based drinks: Guinness is a perfect match for a dark chocolate cake, and most beers will go with chocolate fairly well. Also, whisky will go better than brandy with chocolate. However, at the end of the day it's a question of taste, of course.
2006-09-13 00:29:23 · answer #3 · answered by had enough of idiots - signing off... 7 · 1⤊ 0⤋
I have to say when mixing wine and chocolate, which is usually a no-no for me as I'm a bit of a wine snob, it has to be a Shiraz with 70% cocoa solids bitter chocolate (preferably Green and Black's organic).
2006-09-12 21:43:17 · answer #4 · answered by sarcasticquotemarks 5 · 0⤊ 0⤋
If it's going to be red wine, I'd go for a Shiraz or idealy a Greek sweet wine called Mavro Daphne. Southern comfort goes best with Belgian chocolates!
2006-09-14 06:47:18 · answer #5 · answered by Anonymous · 0⤊ 0⤋
Give a nice tawny port a try with chocolate.
The rich sweet flavor of the port complements chocolate...especially dark chocolate. The chocolate in turn balances out the higher alcoholic content of the port.
When you sample ports at wineries, for example, they frequently serve a few chocolate chips as well for this very experience.
2006-09-13 02:03:59 · answer #6 · answered by Trid 6 · 1⤊ 0⤋
Definately Shiraz!
2006-09-13 00:22:04 · answer #7 · answered by Horizontal 4 · 0⤊ 0⤋
Personally, I can't bear to eat anything sweet with red wine. Chocolate has to be enjoyed with something hot, like coffee, to melt away all the bits that might get stuck in your teeth.
2006-09-12 21:55:42 · answer #8 · answered by ? 1 · 0⤊ 0⤋
Try a nice Monte Pulciano d'Abruzzo. Full-bodied and powerful enough not to be smoked out by lingering chocolate aftertaste.
2006-09-13 02:59:41 · answer #9 · answered by des c 3 · 0⤊ 0⤋
I Had a recipe some years ago for chocolate covered cherries made with whiskey.They were awesome..But a nice burgundy whine goes with chocolate nicely,especially dark chocolate.
2006-09-13 00:45:08 · answer #10 · answered by Spinning Times LLC 3 · 0⤊ 0⤋