Discovering the Perfect Pairing
Embarking on the Wine Blogging Wednesday journey, the search for the ultimate chocolate and wine pairing begins. For those who revel in the culinary delights of both drinking and cooking, this WBW #13 has been highly anticipated. Why is this pairing so challenging yet so sought after? Because both chocolate and wine hold complex profiles that require thoughtful selection to harmonize on the palate.
Chris Dillman's Insights on Chocolate and Wine
Inviting Chris Dillman, a renowned wine buyer for the Burgundy Room, into the fold brought an expert's perspective on why the casual pairings we gravitate towards may not be doing justice to either the wine or the chocolate. His experience with selecting wines for desserts at Pistachio - a Sweet Kitchen, means that he comes bearing both empirical insights and a dynamic tasting assortment.
Common Misconceptions in Pairings
Most would reach for a high-acid, dry white or a robust red to accompany their chocolate, but as Dillman demonstrates, they might overshadow or completely misalign with the rich, fatty texture of chocolate. That tinge of sourness or the masking of fruity notes in wine are telltale signs of a mismatch.
Exploratory Wine Tasting
Through a curated tasting, Dillman led a sensory exploration, assessing the interplay between various wines from sweet rieslings to fortified gems and a spectrum of chocolate intensities.
Finding the Sweet Spot: The Eiswein and Sauternes Showdown
The 1997 Weingut Gysler Riesling Eiswein and the 1997 Chateau d'Yquem Sauternes break the traditional bounds, showcasing their sweet, syrupy nature as adept at combating the rich embrace of chocolate. With Sauternes emerging as an amiable choice for its botrytis-induced honeyed nuances.
The Verdict: A Surprising Victor
A white grape steals the spotlight. The '71 Bodegas Toro Albala, Pedro Ximenez Montilla-Moriles, echoes the complexity and depth of chocolate, marrying the confection's spiced richness with its molasses-like profile.
The Delights of Complementary Textures
Dillman's expertise boils down to the balance of sweetness and texture. The punctuating lesson from this pairing adventure? Heavy, coating textures in chocolate require a wine that is rich, lingers, and devoid of sharp acidity, allowing for a true duet of flavors.