Happy Valentine’s Day dear Oliveologists! We wish you a glorious day full of love, affection and delightful treats! We are firm believers of this quote by Harriet van Horn: “Cooking is like love. It should be entered into with abandon or not at all.” As we keep finding ways to introduce you to food and wine combinations, we could not forget this divine combination: wine and chocolate.
What if the love potion is actually a combination of wine and chocolate? This blogpost is about two of my favourite foods and how to pair them. Both are fascinating, complex foods, promising special sensory experiences. Terroir is extremely important in both of them; still they’re not sharing terroir. Most cacao trees are grown in West Africa, Asia, and South America. Specifically, Brazil and Ecuador are producing most of the South American cacao. The terroir of the wines we will be suggesting is mostly Greek, with few international grape varieties, as well.
Wine and chocolate are both synonymous to luxury, uniqueness and closely associated with romance. According to researchers, chocolate has aphrodisiac qualities as it contains a number of compounds associated with pleasure, well-being, and excitement, such as phenylethylamine and anandamide. Did you know that chocolate has tannins? No surprise that most tannins are found in dark chocolate.
According to sommeliers there are few rules regarding chocolate desserts, according to which, ideally they are paired with sweet red wines, aged with full body and velvety texture. The outstanding aromas of cacao and chocolate can be found in wines that aged in barrels, high in alcohol and sweet.
As far as Greek wine is concerned, we love pairing dark chocolate with dry Mavrodafni from Patras. This local grape variety gives deep coloured wines with an intricate aromatic character, that becomes even more complex while ageing and maturing. Aromas of ripe red fruits are combined with the aromas of spices, tobacco and herbs. Let’s not forget the brilliant pairing with aged Goumenissa, and with the international varieties Syrah and Cabernet.
If you prefer milk chocolate, pair it with Muscat of Alexandria. Moscato wine is well known for its sweet flavours of peach, orange blossom and nectarine. The name originates from Italy, but the Muscat grape may be one of the oldest cultivated varieties in the world. Especially when fruits are dipped in a milk chocolate sauce, this Muscat or Muscat Hamburg (Black Muscat) is a glorious pair. A creamy dessert would ask for a Samos Muscat, a Malagouzia, and the international Viognier.
White chocolate is brilliant with Vinsanto, a naturally sweet white wine from sun dried grapes grown in Santorini. Think of sweet spices like cinnamon and cloves going towards dried fruits such as apricots and raisins. Muscat of Lemnos, but also a white Muscat Spinas from Crete, are great choices, as well. Moscato d Asti and soft Sherrys are a great choice for this buttery and sweet type of chocolate.
Join us at Borough Market today and find our selection of rare, unique wines or follow this link and discover more about this ancient elixir!
