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
-
7 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 shrimps Pumpkin soup
with shrimps
- 1 kleiner Hokkaido-Kürbis
- 1 Zwiebel
- 5 cm Ingwer
- 2 EL Butter
- 750 ml Gemüsebrühe
- 300 ml Kokosmilch
- 12 mittelgroße Shrimps
- 2 EL Olivenöl
- Eine Prise Salz & Pfeffer
Peel and dice the pumpkin, onion and ginger and sauté in the butter.
Deglaze with the vegetable stock and sauté for about 15 to 20 minutes until soft.
Sauté the shrimps in a little olive oil and leave to cook over a low heat for a few minutes. Place on wooden skewers and keep warm in aluminium foil.
When the vegetables have been steamed until soft, blend finely with a hand blender. Stir in the coconut milk and season with salt and pepper to taste.
Serve the soup in large cups and garnish with the shrimp skewers.
Freshly baked white bread goes well with this.
- Muskateller (halbtrocken & feinherb)
- Federweißer (brut nature)
the classic with a difference Franconian cider soup
the classic with a difference
- 500 ml Weißwein (Spätlese)
- 500 ml Geflügelbrühe
- 350 ml Sahne
- 30 Gramm Zwiebeln
- 30 Gramm Weißes vom Lauch
- 30 Gramm Sellerie
- 30 Gramm Karotten
- 30 Gramm Butter
- 180 Gramm Mehl
- 2 Lorbeerblätter
- 1 EL Butterschmalz
- 4 Scheiben Weißbrot
- Nach Belieben Zucker, Muskat, Zimt, Salz
Sauté the vegetables in butter until lightly browned, dust with flour and then add the vegetable stock, wine and 250 ml cream. Add the spices and simmer for approx. 15 minutes.
Remove the crusts from the slices of white bread and cut into 1 cm cubes. Fry in hot clarified butter until golden brown and season with cinnamon, whip the remaining cream until stiff.
<p
<p> Strain the soup and flavour with nutmeg and salt.
Pour into deep plates, garnish with whipped cream and the cinnamon crusts.
- Müller-Thurgau (trocken)
- Silvaner (trocken)
with fresh chanterelles Autumn bruschetta
with fresh chanterelles
- 4 Ciabatta-Brötchen
- 200 Gramm kleine Pfifferlinge
- 4 EL kleingehackte Petersilie
- 4 Zehen Knoblauch
- 80 Gramm Pecorino (Hartkäse)
- 8 EL kaltgepresstes Olivenöl
- Eine Prise Salz & Pfeffer
Preheat the oven to 200 degrees.
Clean the chanterelles. Sauté the parsley in a pan with half of the oil, then add the mushrooms and cook over a low heat for approx. 5 minutes.
Slice the rolls and bake for approx. 5 minutes until crispy.
Chop the garlic into small pieces, spread on the warm bread rolls and drizzle with the other half of the oil. Coarsely grate the pecorino.
Stir the chanterelle and parsley mixture into the pecorino and spread over the halves of the rolls.
- Pinot Gris (trocken)
- Federweißer (brut nature)
with wild mushrooms Cream of potato soup
with wild mushrooms
- 300 Gramm geschälte Kartoffeln
- 100 Gramm Wurzelgemüse
- 100 Gramm Waldpilze
- 1 ganze Zwiebel
- 1 ganze Knoblauchzehe
- 30 Gramm Speckwürfel
- 40 Gramm Margarine
- 750 ml Brühe
- 200 ml Sahne
- 1 Zweig Thymian
- nach Belieben Petersilie, Butter, Salz, Pfeffer, Muskat
Clean, wash and finely dice the root vegetables. Finely dice the onion and garlic clove and finely chop the thyme. Sauté the diced bacon with the margarine in a pan until lightly browned, add the diced onion, garlic, root vegetables and thyme. Sauté, add the stock and cook for 2 minutes.
Finely grate the potatoes, add to the soup and cook for a further 5 minutes, add the cream, season and flavour. Clean, wash and chop the mushrooms and sauté in a pan with butter. Season with salt and pepper, sprinkle with chopped parsley and pour over the soup when serving.
- Riesling (trocken)
- Riesling (halbtrocken & feinherb)
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