Pairing wine and chocolate has always been a dilemma; until now.
Cailler Chocolate, from the iconic Swiss brand, has a new bar – L’Ecorce – with dark chocolate, cocoa and salted caramel and San Francisco Master Sommelier has the perfect wine accompaniment.
“I’d choose the finest Bual Madeira affordable,” said Steve Morey. “This is a match made in heaven. However, I’d also be tempted to move in a different direction with a vintage Armagnac and a cup of espresso. This is a distinctive combination which I’ve often found successful.”
According to Morey, chocolate is known to work well with fortified wines and is a match in intensity. Chocolate is a common match with Port, Vin Doux Naturels and to include the empyreumatic (flavors that come from the fire, like smoke) qualities of Madeira. Empyreumatic flavors would include coffee, toffee, caramel, toast, etc. Because of the richness of alcohol and chocolate, Madeira would offer the contrast of bracing acidity and cleansing green apple flavors.
“Thus, Madeira provides a similarity of flavor (caramel), texture (richness) and intensity,” he said. “Yet, the same wine would offer a contrast of high acidity, scrubbing a palate clean from richness and intensity and a contrast of flavors with crisp green apple balancing the fullness of chocolate and caramel.”