See below for what happened.........

MAKING FRIENDS WITH WINE AND CHOCOLATE

Some say it can’t be done--pairing wine with chocolate, but if you have the right wine to complement the right chocolate it can be a match made in heaven.  Whether you are pairing a delicate white chocolate or a lively dark chocolate with wine, there are a few pairing tips to keep in mind.  Come and learn some essential pairing skills.

Aperitif

Gruet Brut

The Wines and Chocolates

Segura Viudas Rose - White Chocolate

Casa Castillo 2005 Monastrell - Bittersweet Chocolate

Rosa Regale - Milk Chocolate

Jonesy Port - Chocolate Nut Bark

Campbells Tokay - Brownie

Cheese and breads will accompany the wines.  Please bring your own glasses.  Coffee will follow the tasting. Attendees recognize they will consume alcohol and assume responsibility for having done so.

Attendance will be limited to the first thirty two.  Reservation deadline isFebruary 11, 2008.

Members  $20.00            Guests   $24.00

What Happened.........

About thirty members and guests met in a very pleasant Valentine’s Day atmosphere for this tasting, which was organized and presented by Jim and Beverly Brisco, and Max and Pat vom Steeg.  They researched with wine experts and came up with a wonderful mix of chocolate and wine.

The aperitif wine was Gruet Brut, from New Mexico, and it was remarkably good. But why not, as the makers are from the Champagne region in France and are taking advantage of the high ground, with cool night temperatures, near Albuquerque.

Beverly introduced us to the art of matching wine and chocolate. There are many kinds of chocolate, ranging from high cocoa bittersweet to sweeter milk chocolates and the creamy white chocolates. She pointed out that chocolate coats the tongue, and the wine must be able to cut through its richness. While matching is often a matter of personal preference, the primary key is to have the wine as sweet, or a little sweeter, than the chocolate. So a robust red will not work with sweeter chocolate, but could be great with high cocoa bittersweet. The sweeter chocolates match with wines that are perceived as a little sweeter.  

Although there was a specific chocolate for each wine, all were placed on the table so we could compare, and there was no question that our organizers had the correct matchings. There were also some espresso coffee bean chocolates there to try. And there were breads and two cheeses, Stilton Blue and Holland Gouda.

The white chocolate was a perfect blend with the slightly sweet Segura Viudas Rose Cava from Spain.

Spain also figured in the next wine, Casa Castillo 2005 Monastrell, which is a dry red made from the Mourvedre grape. It was a perfect match with the high cocoa content bittersweet chocolate. 

The Italian Banfi Vintners Rosa Regale, a very old favorite sparkler made from the Brachetto grape, joined company with the milk chocolate in a fine match.

Pat and Max made their own delicious chocolate nut bark from chocolate chips, salted almonds, and Michigan dried cherries.  It was a great companion to the Trevor Jones Jonesy Port, a tawny from the Barossa Valley, Australia.

Finally, Campbell’s Tokay, from the Rutherford Glen of Australia, was presented with a brownie.  This is a fortified wine made from the white Muscadelle grape, and Campbell’s is well known for it.

The group enthusiastically applauded our organizers’ efforts and great success in this most unique, timely, and educational tasting.