There is a good chance that one of your favorite treats will be chocolate. Although eating too much of this sweet delight has been linked with obesity, a little is actually good for you! Dark chocolate which contains over seventy percent cacao has been shown to have a high number of anti-oxidants which help to fight heart disease. Even milk chocolate in moderation is said to release endorphins which make you feel good about life and more likely to succeed in any endeavour.
What is even better than discovering your favorite treat is actually good for you? Finding out that it mixes perfectly with wine is effectively the icing on the cake! There are few places in the world which make chocolate quite as exquisitely as Brussels; it is often referred to as the chocolate capital of the world. It is possible to purchase chocolate directly from the factory and the taste must be experienced by every chocolate lover at least once in a lifetime.
The chocolate is dark, sensuous and bitter. It is full of flavour and will leave your mouth coated with the flavour of the chocolate for several hours. This is chocolate at its best; not over sweetened or artificially altered. Surprisingly this taste is complimented by a glass of fine wine. A good quality, fruity, rich wine will balance the bitterness of the chocolate perfectly. In fact, a fruity wine goes even better with fruit filled chocolate. You may not believe this but you can try it for yourself after your next evening meal; one piece of dark chocolate and a glass of fruity wine.
Obviously there are many excellent quality wines on the market and not all of them will add the right balance to your chocolate. A dry wine should be had with a meal, champagne is best before the meal, whilst a traditional sweet wine is too complex to complement the flavor of the chocolate properly. This starts to make it difficult to choose the right wine for the food in hand. In fact it is very easy’ provided you follow these two rules:
- Your choice of wine must be sweeter than the dessert; this will enhance the flavour of the dessert. A less sweet wine will leave your dessert feeling too sweet and your wine too dry!
- Texture is one of the most important concepts when it comes to mixing food and drink. A warm chocolate fondant will be balanced perfectly by a sweet red; such as Austria’s Pinot Noir Beerenauslese.A slab of cold white chocolate will need to be warmed; the wine should add a little acidity; the Muscat de Beaumes de Veniseis an excellent choice. The more fruity the chocolate the more fruity the wine needs to be.
Port is also a good choice to mix with chocolate and will bring out the flavour of any bar simply because the port has a similar soft, silky texture. Madeira is also a good choice if dealing with a creamier chocolate, the natural acidity of this wine will provide a refreshing finish to any meal.
The heavier or richer the dessert the better it will sit with a spicy Banyulsor a jammy Muury; both of which come from the south of France. A French Merlot is the best choice when simply wishing to savour the flavour of a piece of chocolate. The wine market is extremely competitive and this provides you with a huge range of choices, no matter where you shop. The manufacturer, sale and even the profit allowed on it, is strictly controlled by the government, tweaks are often made to the regulations and it is imperative to be aware of them all prior to commiting to purchasing your wine from a specific supplier.
Believe it or not, pairing wine with chocolate is an excellent treat. These two are like the perfect couple. If you want to invest in it and become a seller, you should definitely think about purchasing some good quality varieties of chocolate too. The returns might just be the sweetest. A wine investment fund is required to enter the market; as well as some experience in the domain. The more you understand the industry the greater chances you have to reap the benefits.