Chocolate & Wine
Silky finish, incomparable sweetness, fine spices - wine or chocolate? Both can be described very well with these enjoyable attributes. And because these flavor components not only harmonize very well with each other in terms of taste, but even enhance each other, the combination of chocolate and wine promises completely new pleasurable experiences - you will simply melt away!
Facts
-
1544
was the first time, when chocolate was drunk at the Spanish court
-
5,78 Euro
costs a kilogram of cocoa beans
-
48 %
cocoa mass is founded in dark chocolate
The Chocolate Side of Wine
For a long time, the combination of chocolate and wine was considered incompatible. Admittedly, harmonious combinations of dry, fresh white wine with the melting and sweetness of chocolate are rather rare. The troublemaker in this relationship is the acidity of the wine, which can be pointed and dissonant in such a pairing.
Real Seduction Artists
But the liaison of chocolate with the melting and lush power of a noble sweet wine such as a Beerenauslese or even a Trockenbeerenauslese is truly seductive. Red wines are also a welcome companion to chocolate. Basically, the sweeter the chocolate, the sweeter and milder the acidity of the wine should be, so that the delicate balance is maintained.
A little gourmet tip from chocolate maker Eberhard Schell: Initially, you should taste the wine on its own. Then melt the chocolate in your mouth and sip the wine again. And then: just enjoy! Another sip of wine enhances the taste experience.
Chocolate is looking for Wine
Milk chocolate impresses with its silky finish and mild sweetness. Milk chocolates with a cocoa content of 32 to 49 percent harmonize perfectly with strong white wines from the Pinot family, but also with Riesling. The wines should also have a melty, creaminess, a subtle acidity and fine fruit notes. Mild Auslesen made from Riesling or Pinot Gris grapes, for example, are a good match. When it comes to red wine, varieties such as Lemberger, Cabernet Sauvignon, Merlot or Cuvées, that are low in tannins but can have a light vanilla note, are suitable.
Dark chocolates with 55 to 75 percent cocoa are wonderfully combined with fruity wines that bring some residual sweetness. Even sweet wines and fruity red wines like to enter into a liaison with these semi-sweet dark chocolate types, especially if they contain fruit.
Lovers of dark bitter chocolate containing up to 85 percent cocoa, swear by the pairing with dense, expressive red wines with smooth, but clearly perceptible tannins: dry Dornfelder and Lemberger, aged in barrels or wooden barrels, result in a wonderful balance with bitter chocolate.
A "Dream Wedding in White" - comes to mind if you let white chocolate melt on your tongue together with a fine fruity Riesling ice wine. The harmonic play arises here through the sweetness and finesse in both the wine and the chocolate.
No Problem when Choosing a Partner
Regardless of whether the chocolate is whole milk, dark bitter or nut: an aromatic wine goes with almost every sort. Particularly harmonious are Traminer, Muskateller and Scheurebe.
Chocolate maker Eberhard Schell: "Aromatic varities such as Traminer, Muskateller and Scheurebe combined with the right chocolate, achieve the best possible taste."
Eberhard Schell, Schell Chocolate Manufacturer
How does the wine get a chocolate touch?
Like vanilla or tobacco aromas, chocolate notes are usually created by aging and maturing the wine in barrique barrels. Among other things, roasted aromas are responsible for this, which arise from the toasting of the wood and are reminiscent of roasted cocoa beans.
Varietals
More recipe ideas
with wild duck breast, porcini mushrooms and glazed chestnuts Herb salad
with wild duck breast, porcini mushrooms and glazed chestnuts
- 150 Gramm Wildkräuter
- 4 EL Olivenöl
- 2 EL Balsamessig
- 8 Stück Wildentenbrüste (a 100g)
- 2 EL Sonnenblumenöl
- 4 EL Honig
- 1 EL Thymian
- 200 Gramm Steinpilze
- 20 gekochte Maronen
- 100 ml Apfelsaft
- 2 El Zucker
- nach Belieben Salz & Pfeffer
Clean, wash and pat dry the wild herbs. Marinate with olive oil and balsamic vinegar and season with salt and pepper.
Preheat the oven to 220°C top and bottom heat. Season the wild duck breasts with salt and pepper, sear on the meat side in a pan with sunflower oil and cook in the preheated oven for about 8 minutes on the skin side. Remove the duck breast, brush the skin side with honey and thyme and roast for another 2 minutes on a high heat until crispy.
Clean the porcini mushrooms and cut into slices. Fry in a pan in oil on both sides, remove and keep warm. Caramelise the sugar in the pan, deglaze with the apple juice and simmer until the caramel has dissolved. Add the chestnuts and add a little more apple juice if necessary.
- Pinot Blanc (trocken)
- Gutedel (trocken)
Asparagus again at last Rocket salad with green asparagus and turkey breast fillet
A light, young Rivaner goes well with green asparagus.
- 400g Grüner Spargel
- 100g Rucola
- 400g Putenbrustfilets
- 200g Kirschtomaten
- 4 Eier
- 1 EL Basilikum-Pesto
- 1TL Butter
- 2 EL Olivenöl
- 2 EL Weißwein-Essig
- etwas Salz, Pfeffer
Peel the lower third of the asparagus and cut off the ends. Cut the spears in half and cook in boiling salted water with 1 tsp butter for approx. 7 mins. Set the asparagus water aside.
Cook the eggs until almost firm (the yolk should still be a little soft), peel and cut into quarters. Cut the turkey breast fillet into strips.
Fry the pine nuts briefly without fat in a non-stick pan. Then add a little fat directly to the pan and fry the turkey breast strips. Then keep them warm.
Mix the pesto with the white wine vinegar, 5 tbsp of the asparagus water, the olive oil and salt and pepper in a salad bowl to make a dressing.
Wash the rocket and add to the dressing. Halve the cherry tomatoes and add to the bowl. Mix in the asparagus and turkey. Finally, garnish with the quartered eggs and pine nuts.</p
<p>This goes well with freshly baked ciabatta bread.
Wine recommendation:
A light Rivaner from the last harvest, fresh as spring, with delicate flavours.
- Müller-Thurgau (brut)
with herb crust Roast turkey
with herb crust
- 600 Gramm Putenbrust am Stücke
- 0,25 Liter Weißwein
- 0,25 Liter Gemüsebrühe
- 4 ganze Tomaten
- 4 Scheiben Toastbrot
- 2 ganze Eier
- 2 Stück Zwiebeln
- 75 Gramm geriebener Emmentaler
- 1 Stange Porree
- 1 Bund Schnittlauch
- 1 EL Olivenöl
- nach Belieben Salz & Pfeffer
Wash the meat, pat dry and cut a deep pocket lengthways. Crumble the toast. Wash and chop the herbs, peel and dice the onions.
<p
<p>Preheat the oven to 200°C (top and bottom heat). Place the bread, herbs, onions, cheese and eggs in a bowl, mix thoroughly and season. Stuff 2/3 of this mixture into the turkey breast. Pin the opening with wooden skewers and tie up crosswise with kitchen twine. Place the roast in a roasting tin and brush with oil.
Roast in the preheated oven for approx. 1 hour. Gradually pour in the white wine and vegetable stock.
<p
<p>Clean and wash the vegetables. Cut the leek into pieces and add to the roast with the whole tomatoes after 30 minutes.
About 20 minutes before the end of the cooking time, spread the remaining third of the herb mixture over the roast and finish cooking.
Arrange on plates with the vegetables and serve. Serve with rice.
- Pinot Gris (trocken)
- Chardonnay (trocken)
with pumpkin and white wine sauce Pasta with pumpkin and white wine sauce
with pumpkin and white wine sauce
- 750 Gramm Butternut-Kürbis(se)
- 3 kleine Zwiebeln
- 2 Zehen Knoblauch
- 1 Becher Crème fraîche
- 250 ml trockener Weißwein
- 500 ml Gemüsebrühe
- 25 Gramm Parmesan oder ähnlicher Hartkäse
- 400 Gramm Spaghetti oder andere Nudeln
- nach Geschmack Salz, Pfeffer, Zucker
- 4 EL Kürbiskerne, evtl. gehackt
- nach Belieben Muskat, Thymian
Sauté the garlic and onions until translucent. Dice the butternut squash and add, season with pepper and sugar. When the cubes are still firm, pour in the white wine and vegetable stock. Continue cooking until the squash is firm to the bite.
In the meantime, cook and drain the pasta.
Add the thyme, nutmeg, salt and crème fraîche to the boiling pumpkin, bring to the boil and thicken. Stir in the parmesan and season to taste. You can also crush some diced pumpkin to make the sauce sweeter.
Arrange the pasta on plates and top with the pumpkin sauce.
Sprinkle with pumpkin seeds.
- Scheurebe (trocken)
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