About Chocolates, and Wines
Chocolates are a well known aphrodisiac and ever present during celebrations. A luxury item that was born in 1850s, when Englishman Joseph Fry added Cocoa butter to Cocoa powder and sugar.
It doesn't get enough attention when it comes to wine pairing till Groot Constantia came in.
Hiring one of the world's best Chocolatier, 5 different chocolates were created to pair specifically with Groot Constantia wines.
I had the privilege to organise an experiential tasting with a few guests.
The result was a kaleidoscope of flavors with every chocolate harmonising with splendid wines.
The wines 'lifted' and accentuate the flavor profiles of the chocolates. A good lesson for many on how wines can add that extra sparkle not only on the eyes but the palatte too.
Chocolates had to be treated extra carefully, as they are extremely temperature sensitive. Much like their M&M counterparts, they were made to melt at 25DegC. A temperature deemed by the Chocolatier, optimal to please.
There was something for everyone:
Lime And Apricot White Chocolate with Chardonnay
Tropical Guava White Chocolate with Sauvignon Blanc
Spices and Vanilla dark chocolate with Shiraz
Blackberry dark chocolate with Pinotage
Morello Cherry Tobacco dark chocolate with Gouvneurs Reserve Red
Perfect unions, which no one had gripes with.
The best of the lot in our opinion had to be the Morello Cherry tobacco with the gouverneurs reserve red. The intense black cherry married well with the dark notes of the wines. Resulting in heavy rock notes on the palatte.
The white chocolates also worked a treat A firm favourite of the ladies, judging from the squeals of delight!
It has been a great event, and we hope for more to come.
P.S: While stocks are extremely limited, if you are interested in the chocolates and wines do email us at info@stellezvine.com.sg for enquiries.
Cheers,
Gerard Zhang
CSW, WSET
It doesn't get enough attention when it comes to wine pairing till Groot Constantia came in.
Hiring one of the world's best Chocolatier, 5 different chocolates were created to pair specifically with Groot Constantia wines.
I had the privilege to organise an experiential tasting with a few guests.
The result was a kaleidoscope of flavors with every chocolate harmonising with splendid wines.
The wines 'lifted' and accentuate the flavor profiles of the chocolates. A good lesson for many on how wines can add that extra sparkle not only on the eyes but the palatte too.
Chocolates had to be treated extra carefully, as they are extremely temperature sensitive. Much like their M&M counterparts, they were made to melt at 25DegC. A temperature deemed by the Chocolatier, optimal to please.
There was something for everyone:
Lime And Apricot White Chocolate with Chardonnay
Tropical Guava White Chocolate with Sauvignon Blanc
Spices and Vanilla dark chocolate with Shiraz
Blackberry dark chocolate with Pinotage
Morello Cherry Tobacco dark chocolate with Gouvneurs Reserve Red
Perfect unions, which no one had gripes with.
The best of the lot in our opinion had to be the Morello Cherry tobacco with the gouverneurs reserve red. The intense black cherry married well with the dark notes of the wines. Resulting in heavy rock notes on the palatte.
The white chocolates also worked a treat A firm favourite of the ladies, judging from the squeals of delight!
It has been a great event, and we hope for more to come.
P.S: While stocks are extremely limited, if you are interested in the chocolates and wines do email us at info@stellezvine.com.sg for enquiries.
Cheers,
Gerard Zhang
CSW, WSET
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