Programs for AWS Pittsburgh

Pairing wine and chocolate needs to have some thought. Similar to any pairing of food with wine, you need to decide which is going to be the "star." You then select a wine that is either understated by the chocolate or one which is stronger so it dominates Yet you might consider that there also times when they need to be equals to align the tastes of each into a harmony. So, let's look at a couple of things to keep in mind when you do such a pairing..

First point is that the wine should be at least as sweet, if not sweeter, than the chocolate you are serving it with. Otherwise, the taste may quickly veer towards sour. The best bet is to match lighter, more elegant flavored chocolates with lighter-bodied wines; likewise, the stronger the chocolate, the more full-bodied the wine should be.

For example, a bittersweet chocolate tends to pair well with an intense, in-your-face California Zinfandel. If you will be experimenting with several varities of chocolates, work from light to dark. Start with a more subtle white chocolate and end on a dark or bittersweet chocolate.

Let's look at the chocolates we gathered for the evening. While we didn't pair them with specific wines, the descriptors accompaning the list can be used to match to the list of pairing suggestions above. In the end, only you can decide what chocolate you like and with what wine it goes well.

Program Notes
	Februrary 10, 2005 - Chocolates and Wine- by Phil Colavincenzo
- Home page - - Meetings page - January program February program March program April program May program June program September program October program November program	Pairing wine and chocolate needs to have some thought. Similar to any pairing of food with wine, you need to decide which is going to be the "star." You then select a wine that is either understated by the chocolate or one which is stronger so it dominates Yet you might consider that there also times when they need to be equals to align the tastes of each into a harmony. So, let's look at a couple of things to keep in mind when you do such a pairing.. First point is that the wine should be at least as sweet, if not sweeter, than the chocolate you are serving it with. Otherwise, the taste may quickly veer towards sour. The best bet is to match lighter, more elegant flavored chocolates with lighter-bodied wines; likewise, the stronger the chocolate, the more full-bodied the wine should be. For example, a bittersweet chocolate tends to pair well with an intense, in-your-face California Zinfandel. If you will be experimenting with several varities of chocolates, work from light to dark. Start with a more subtle white chocolate and end on a dark or bittersweet chocolate. *White chocolate* tends to be more mellow and buttery in flavor, making it an ideal candidate for a Sherry. The Sherry will pick up the creaminess of the chocolates. *Milk chocolate* wine suggestions include Pinot Noir, Rieslings, or light Merlot. *Dark or bittersweet chocolates* need a wine that offers a roasted, slightly bitter flavor itself, with perhaps a hint of its own chocolate notes. Cabs and Zinfandels have a history of perfecting the dark chocolate match, resulting in an unparalleled tasting combination. Let's look at the chocolates we gathered for the evening. While we didn't pair them with specific wines, the descriptors accompaning the list can be used to match to the list of pairing suggestions above. In the end, only you can decide what chocolate you like and with what wine it goes well. Chocolat au Poivre Rose (Dark Chocolat w/Pink Peppercorn) (52% cacao); Dolfin, Belgium. A blended chocolate with bits of pink peppercorn to create the perfect balance of pepper and wonderful chocolate flavor. *Red Fire Bar* (Chocolate w/ancho, chipotle pepper and cinnamon) (55% cacao); Vosges, Chicago, IL. A Mexican style chocolate layered with spices, black fruits, earthy cocao, tree nuts and whispers from the Aztecs. *Guaranda* (Single Bean: Forastero Arriba Cocoa from Ecuador) (71% cocoa) Chocovic, S.A., Barcelona, Spain. A perfumed aroma with floral aromas of acacia honey, dairy tones and exotic woods. A cocoa bean with an unmistakeable personality. A mildly bitter taste with candied citric tones, floral with a honey character. *Ocumare* (Single Bean: Criollo Cocoa from Venezuela) (71% cocoa) Chocovic, S.A., Barcelona, Spain. A smooth perfumed aroma with tones of exotic wood, nuts and dried fruit as well as spicey nuances. Refined and lasting taste, balanced and round at the same time. Also, aspects of cedar, tobacco adn dried plums. *Plantations* (Single Bean: Arriba cacao from Ecuador) (90% cacao; chocolates (plant location various.) Grown solely in Equador has a floral scent and is smooth and nutty, long on chocolate flavor with no bitterness or acidity.s *Terra Nostra* (Organic Dark Truffle) (57% cacao), KFM Foods Intl, Vancouver, B.C. A somewhat moldy taste for some, intense dark cocao to others. Callebaut Milk Chocolate (Block) Callebaut, Belgium (33.5% cocoa.) A smooth, rich, pure chocolate. The chocolate is ideal for people who prefer eating just a few pieces of chocolate at a time. The after taste is excellent. Cocoa Chocolate Covered Almonds (darker milk chocolate), Manufacturer unknown; distributed by Trader Joe's. The creamy taste of almond is in counter-point to the sweetness of the dusted cocoa on it. *Various Belgian Chocolates* ; Bouchard L'Escaut, Belgium; distributed by USA Costco.