We’ve all had chocolate and red wine at one time or another. A lot of people think this is the best pairing of all wine pairings, and will go to a winery just to get that final big red wine with some sort of dark chocolate. Really, how can you go wrong with this pairing, as individually chocolate and wine are two of the best things in the world? Two of the major food groups for some of us.
I’m not a huge fan of chocolate and wine. Usually it’s a case of 1 + 1 = 2. The chocolate is nice, the wine is nice, but together they don’t usually add up to more than that. Last Sunday, “Sunday Funday!” at Las Positas Vineyards in the Livermore Valley, we had an opportunity to not only pair one wine with chocolate, but go through a full tasting menu of chocolate-wine pairings. The chocolate truffles were from Landru Chocolates. Here is the menu, in the order we tasted:
Rosemary Cole: Single origina dark cream with fresh rosemary leaves, virgin coconut oil and lemon zest dipped in dark milk chocolate.
2011 Coccineous: 51% Tempranillo, 26% Petite Sirah, 23% Syrah
English Tea: Dark chocolate cream with black tea and bergamont enrobed with dark chocolate.
2011 Estate Tempranillo
Darkeriuse: Dark chocolate cream dipped in dark milk chocolate.
2011 Estate Petite Sirah
Hazel Praline: Dark chocolate cream with hazelnut praline dipped in milk chocolate.
2011 Estate Cabernet Sauvignon
Nutmeg Almond: Milk chocolate cream with almond praline cream and roasted almonds dipped in milk chocolate.
2012 Estate Barbera
In addition to Lori and I, we had a friend with us, and this was a great way to help her celebrate her birthday. (She also broke any ties when voting on the pairings.) The unanimous best pairing was the Darkeruise with the Petite Sirah. Great chocolate and great wine. The pairing of the Nutmeg Almond Truffle and Barbera produced the widest ranges of scores in our group, with one voter giving this pairing the highest rank, and one giving it the lowest overall rank.
For me, aside from the Darkeruise pairing, the Hazel Praline and the Cabernet Sauvignon was the most interesting pairing. Interesting because when I tasted each individually, I was not impressed with either the truffle or the wine. Together, however, they were excellent, and received my second highest ranking for the menu. A clear case of 1 + 1 = 3, or at least 2.5.
After the chocolate tasting we sat outside in the garden at the tasting room, talking and enjoying the view of the Livermore Valley.
Thanks to Curt, the tasting room manager at Las Positas Vineyards, for spending the time with us on the tasting, and making it a really wonderful experience.