Lindt Chocolate & Wine Pairings Made in Heaven
Check out this amazing Lindt chocolate tasting party hosted by interior designer (and Cottages & Gardens favorite) Philip Gorrivan. Plus find out how you can host your own exclusive tasting party.
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According to Czaja, the standard Port and chocolate pairing guideline is that Tawny Port matches with milk chocolate and Ruby Port pairs with dark chocolate. So, next we had the Taylor Fladgate 10-year-old Tawny against the Excellence Roasted Almond Bar with crunchy roasted almonds. The notes of nuts and dried fruit in the Port pair perfectly with the Almond Bar—a favorite among the tasters. “With so many chocolates to taste, there’s no need ever to make dessert again,” said our lovely hostess Lisa Gorrivan.
Now we were ready for the dark chocolate. The Excellence Chili Bar was matched with Fonseca Bin 27 Ruby Port; the spiciness of the chili-infused chocolate married well with the wine. Dark chocolate has a long finish and seems to linger in the mouth, playing well against Port notes.
“This has a little kick,” said a pleased Tom O’Connor, with a laugh. “The red chili hits you in the afterthought!”
Finally we moved on to extra dark chocolate: the Excellence 85% Cocoa Bar, a robust bar with notes of dried fruits, plums and raisins, with a notable earthiness and spiciness. We opened a St. Francis Old Vines Zinfandel 2007 from the prestige Bacchi Vineyards in the Russian River Valley in Sonoma. The Zinfandel has marked eucalyptus aromas, along with figs and blackberry flavors. This intriguing wine soared with the herbal and earthy notes of the bold dark chocolate. In conclusion, Susanna Salk exclaimed: “Chocolate and wine … I wouldn’t think of it. Just delicious!”
See a Video of the Event: