Lovely light raspberry red colour; mouth watering aroma and flavour of fresh ripe raspberries, with alcohol to balance the sweetness.
Why it works:
Dark Chocolate and raspberries: a classic match made in heaven! Luscious flavours of juicy raspberries are delightful when combined with bitter-sweet chocolate. The harmony achieves new levels as the warm alcohol and vibrant natural fruit acidity tone down the natural bitterness in the chocolate.
Lucie Trépanier on this pairing:
Sean Moher: And then the last pairing, I’ve got the Southbrook Farms Framboise and pairing it out with a dark 55% cocoa truffle.
Lucie Trépanier: Yes, this one is another one of our classic pairings. Raspberry and chocolate has been very, very popular for years-and-years now, reason being is that raspberry is a very tart, they do have a very intense fruit aroma, but they are a fruit with a very naturally high level of acidity. So when paired with rich chocolate, what happens is just a very, very perfect balance of flavors between the two.
So this was attempted with something called Raspberry Wine, which is not really a wine per se; it is actually a fruit wine made of raspberries. It’s made by a winery called Southbrook, which is located in the Niagara region of Ontario. Although the wine was really, really intense, super-sweet and concentrated, we thought that again, with a very dark and bitter chocolate truffle, the wine seemed much less intent and concentrated. So again, another pairing of contrast in flavors; very interesting!
Sean Moher: It’s great! Okay, so the LCBO number is 341024. It’s $14.95, great value from Ontario in the Southbrook Farms Framboise with the dark 55% cocoa truffle. So those were the four pairings. What could you leave us with us just a takeaway if your people at home are taking wine and chocolate and having them together, what could you tell people just to kind of summarize with what goes best of wine?
Lucie Trépanier: Well, as I’ve mentioned, the key to successful chocolate or dessert pairings with wine is to just focus on the sweetness levels of what you are serving. So again, the key is to just have a wine with the equal amount of sweetness or just a little sweeter. It generally helps for the wine to feel balanced with the food.
Other things to consider are the type of wine. So red wine or wines like ports with some red fruit character should not necessarily be paired with white fruit. Pear, white fruits, citrus fruits, oranges, apples type desserts with white wines which have the same flavor profile, whereas chocolate and any other desserts containing red fruit might be better paired with red dessert wines.
Sean Moher: What would be an example of a red dessert wine other than ports?
Lucie Trépanier: Well, they are quite limited. There are late harvests and ice wines being made in Ontario from Cabernet Franc which are very successful and not as intense are Ruby port. So that’s another very nice alternative. Other examples come from the south of France with wines like Maury or Banyuls; they are very, very similar to ports and made with the Grenache grapes.
Other examples are fortified wines from Australia; you can find sweet Shiraz and things like that, although they are very intense. So you should have a super-sweet, very rich chocolate dessert to pair with any dessert Shiraz from Australia.
Sean Moher: Well, thanks a lot Lucy for taking us through the wine and chocolate pairings. I was lucky enough to try some of those pairings along with you and I appreciate you taking the time to run through that with us.
Lucie Trépanier: It was a pleasure; I look forward to working with you and pairing the wines and chocolate in the future.
Looking host a wine and chocolate tasting for business or pleasure? Contact us for some great ideas or try the ideas above see for yourself.
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