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Would it be possible to mix a fine wine which complete a idyllic meal and chocolate which is the official foodstuff of Valentine's Day?

Although not every pairing is a love connection, this match can be something enticing if done right . This idea makes all the vintners and chocolatiers in the world happy.

Pillitteri Estates has matched their 2005 Chambourcin special Select Late crop with dark chocolate blackcurrant, gulf estate winery paired a 2006 merlot with dark chocolate pecan and coyote's run chose to pit their 2007 red paw vineyard pinot noir with dark chocolate virtually clusters. This type of pairing wine and chocolate occurred weekly this Feb as they called it Days of Wine and Chocolate at the Niagara region.

Would it be possible as well for matches that rather than bringing love, it might bring regret? This daring match occurred in 2007 between Andrew Peller signature Series Chardonnay Sur Lie with milk chocolate hazelnut and maaleta Winery's pairing of their Grape brain Rose with milk chocolate orange. It only implies that that the pairings are not all dark chocolate with reds or sweeties though.

There is the so-called conching a formula turning gritty chocolate paste into smooth melt in your mouth ecstasy and this is a well guarded secret. For this to be perfectly done, the chocolate needs to be good quality for the match to work. I discovered this when I did my personal experimenting with wine and chocolate pairing with Anne Czaja, master chocolatier for Lindt and Sprungli of Switzerland.

First you begin with having a look at the chocolate's appearance which ought to have a lustrous shine. Then touch it cocoa butter liquifies at body temperature, so if it liquifies on your fingers it'll do so luxuriously on your tongue. Listen for a crack noise when you break the bar. That is an indication of good texture. Smell it next to breathe in fragrances of maybe fruit, caramel, spice or cocoa of course. High quality chocolate will have intense aromas. Finally taste it by letting the chocolate melt on your tongue. It should not stick to the palate or be grained. The flavours should be rich, sensual and satisfying. Look for notes of vanilla, fruit, liquorice, spices, even tobacco as well as cocoa in the taste. Good chocolate has many dimensions as fine wine. These is the lesson I learned from Czaja which made me think of my own wine tasting lectures in that it covered all five senses.

One thing I discovered which I had no idea before is dry white would marry so well with a confection. Both brought out the tastes of butterscotch and caramel in one another with the wine's Apple notes leaving the palate refreshed. This was the initiation in pairing oak-aged chardonnay with Lindth milk chocolate.

The pairing which truly reminded of liqueur-filled dark chocolate that I used to get at Xmas for a treat is the matching of Canadian cabernet franc icewine with the 90% chocolate. Prior to that, we sipped merlot with seventy percent dark chocolate.

During the time the Brix is developed, a brand of chocolate made specifically to pair with wine. Dr. Nick Proia, a pulmonologist from Ohio took this whole wine and chocolate affair to pinnade. Bruce Hairdresser, a partner in the company even wired that Brix accents wine similar to the Riedel glass does.

Brix Milk Chocolate is created for the lighter reds and dessert wines. Winerytohome.com is offering home delivery in Ontario of these chocolates coupled with a variety of wines. Brix Dark Chocolate ( 60 percent ) is also the most flexible with a fairly high cocoa content yet mellow enough to enhance the fruit forward wines it was built to accompany. Brix Additional Dark ( seventy percent ) is concocted to pair with the deepest red wines. It is extremely high cocoa content can face up to substantial tannins found in such wines as Barolo and Bordeaux and well as the heavier.

Dr. Jordan Lebel, an expert on the physical aftermath of chocolate emphasised that the the more pleasure at the first bite, the less you are going to it. To paraphrase, buy prime quality chocolate and slow down and savour it like a fine wine. Lastly, all gurus have one major piece of guidance : buy the best quality you are able to afford. You will eat less and enjoy it more.
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