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 pear wedges Chicken breast strips
with pear wedges
- 500 Gramm Hähnchenbrustfilet
- 2 reife Birnen
- 200 ml Birnensaft
- 100 ml Sahne
- 1 ganze Zwiebel
- 4 EL Olivenöl
- nach Belieben Salz & Pfeffer
Cut the chicken breast fillet into strips. Peel the onion and cut into cubes. Heat the olive oil in a pan and fry the meat in it. Add the diced onion and season with salt and freshly ground pepper.
Wash and peel the pears, remove the skin, cut into wedges and sauté in the pan. Deglaze with the pear juice and allow to reduce slightly.
<p
<p>Finally, add the cream and season to taste.
- Müller-Thurgau (halbtrocken & feinherb)
- Kerner (halbtrocken & feinherb)
with semi-dry wines Flädlesuppe
with semi-dry wines
- 1 Bund Schnittlauch
- 1 Liter Fleischbrühe
- 150 Gramm Weizenmehl
- 300 ml Milch
- nach Belieben Speckschwarte zum ausreiben der Pflanne
- Etwas Salz
Make a smooth, not too thick batter from the flour, milk, eggs and a pinch of salt. Heat a heavy frying pan on a high heat, rub with bacon fat, pour in a small dollop of batter, allow to spread and fry thin pancakes (flädle).
<p
<p>Leave the pancakes to cool, halve and cut into thin strips.
Place in clear, very hot meat stock and serve immediately.
<p- Trollinger (halbtrocken & feinherb)
Light and fluffy: cashew coconut mousse with passion fruit Cashew coconut mousse with passion fruit
An airy cashew coconut mousse with passion fruit
- 400g Cashewkerne
- 400ml Haferdrink
- 6EL Agavendicksaft
- 6EL Kokosflocken
- 4 Passionsfrüchte
- 1 Prise Vanille
Place the cashews in a container and add enough water to cover the cashews sufficiently. Place the cashews in the fridge to soak overnight.
(With a high-performance blender, 3-4 hours is also sufficient.)
Drain the water and place the cashews in the blender with the oat milk, agave syrup and coconut flakes. Add the vanilla and blend until the mousse is creamy and no longer contains any chunks.
<p
<p>Divide the mousse between four glasses. Halve the passion fruit, scrape out the flesh with a teaspoon and place on top of the mousse. Decorate with coconut flakes.
- Pinot Blanc (süß & edelsüß)
- Riesling (süß & edelsüß)
with honey and thyme Goat's cheese tower
with honey and thyme
- 1 großer Apfel
- 1 Rolle Ziegenkäse
- 4 Scheiben Bacon
- 4 TL Honig
- 1 TL Thymian
- 4 Blätter Eichblattsalat
- frische Zweige Thymian zum Garnieren
- nach Belieben Salz & Pfeffer
Preheat the grill to the highest setting.
Fry the bacon slices without fat in a non-stick frying pan until crispy and drain on a piece of kitchen paper. Leave the rendered fat in the pan.
Wash the apple, core it with a corer and then cut it into four, approx. 1 cm thick slices. Slowly fry the apple slices in the remaining bacon fat until just cooked, using the tip of a knife to check the doneness. Place the apple slices in a lightly greased baking dish, sprinkle with thyme and place a crispy fried bacon slice on top of each one.
Divide the goat's cheese into 4 thalers and place one thaler on each apple slice, sprinkle with thyme again and drizzle with 1 teaspoon of honey.
Bake under the grill until the cheese is lightly browned.
Serve the goat's cheese and apple tartlets on a lettuce leaf or, if you prefer, on a bed of lettuce (add a honey-flavoured dressing)
- Dornfelder (halbtrocken & feinherb)
