broder@magic.DEC.COM (Andrei Broder) (03/11/86)
I never found a very good pairing of the form [dessert containing chocolate, wine]. Any suggestions? Let me state that "Very good" means that food and wine are mutually enhanced. Some examples of very good pairings are: [Blancmange, Sauternes], [tart with oranges, Muscat de Beaume de Venise], [``Tuiles'' (a sort of dry cookies) with nuts, Sherry ``oloroso'']. A stellar combination I tried a few month ago was a warm upside down tart (Tarte `Tatin') with apples and quinces (based on a recipe from the ``Chez Panisse Desserts Cookbook'') and a chilled Sauterne. The Sauterne was good but not outstanding by itself, but with the tart was wonderful. One interesting pairing containing chocolate is [sauteed quails with bitter chocolate sauce, a chocolaty-tasting burgundy], but few people like it for dessert. - Andrei P.S. I will post recipes if there is enough interest in any of the dishes mentioned.
andy@tolerant.UUCP (Andy Laursen) (03/13/86)
> > I never found a very good pairing of the form [dessert containing > chocolate, wine]. Any suggestions? > Next time you have a good California Cabernet with dinner, save a glass, then for dessert, try the wine along with some really good bittersweet chocolate. This is the PERFECT wine for chocolate! Andy Laursen Tolerant Systems ... ucbvax!tolerant!andy
clark@sdics.UUCP (Clark Quinn) (03/14/86)
My girlfriend insists that semi-sweet chocolate and Port go together better
than anything else she can think of. I don't know about for bitter-sweet
chocolate, but I have to agree with her for the semi-sweet.
-- Clark
Clark N. Quinn
Institute for Cognitive Science C-015
University of California, San Diego
La Jolla, California 92093
(619) 452-2541 (UCSD): (619) 457-1274 (Home)
{ucbvax,decvax,akgua,dcdwest}!sdcsvax!sdics!clark.uucp OR clark@nprdc.arpaguy@slu70.UUCP (03/14/86)
In article <262@magic.DEC.COM>, broder@magic.DEC.COM (Andrei Broder) writes: > > I never found a very good pairing of the form [dessert containing > chocolate, wine]. Any suggestions? > > Let me state that "Very good" means that food and wine are mutually > enhanced. > I don't know how well they would work but how about some of the German dessert wines, Beerenauslese etc.. I tend to prefer liqueurs with dessert myself.
arnold@ucsfcgl.UUCP (Ken Arnold%CGL) (03/17/86)
> I never found a very good pairing of the form [dessert containing > chocolate, wine]. Any suggestions? Desert Zinfandels (also called "Late Harvest") are very good with chocolate, especially bittersweet chocolate. Also, Quadi Essencia, an orange muscat, is very good with lighter (non-bittersweet) chocolate. Ken Arnold