After yesterday’s wine cake, I thought this might be appropriate.
These tips are from Natalie MacLean – World famous wine expert and author of Red, White and Drunk All Over: A Wine-Soaked Journey from Grape to Glass.
Natalie says the creamy flavors of chocolate go best with sweet, full-bodied, high-alcohol wines. If you’d like to see what wines pair well with chocolate, go to the wine and food area of Natalie’s website and where it says “Choose Your Food”, pick Desserts. You can match wines with up to 50 of them.
Below are Natalie’s top 10. Hmmmm. I might have to make some almond toffee to go with tawny port.
Natalie’s top 10 wine and chocolate matches:
1. Dark Chocolate and Banyuls, France
2. Chocolate-Covered Biscotti and Recioto Della Valpolicella, Italy
3. Chocolate-Orange Cake and Liqueur Muscat, Australia
4. Chocolate with Nuts and Tawny Port, Portugal
5. Milk Chocolate and Tokaji, Hungary
6. Bittersweet Chocolate and Amarone, Italy
7. Chocolate-Dipped Fruit and Icewine, Canada
8. Chocolate Ganache Truffles and Sauternes, France
9. Chocolate Raspberry Cheesecake and Framboise, California
10. Chocolate Hearts with Cream Filling and Cream Sherry, Spain
Even if you are not dead-set on pairing your dessert with wine, Natalie’s food-and-wine matcher is work book marking. She has pairings for all kinds of dishes and recipes. She also accepts emails, so if you have a dish or wine you think might stump her, send a note to the address on Nat Decants.