With Chocolate the sky is
André Peeters writes in Weekend Plaza about which wines go best with which
Four experts put their noses together:
Wouter De Bakker
To find out what wine goes with a
chocolate product, you have to discover the ingredients that are used
to make the chocolates.
Dominique Persoone from Chocolate Line, Bruges, believes the sky is the
limit: he uses all kinds of flavours.
What is the procedure? First of all taste the wine as you normally would.
Next take a bite of chocolate, let the tastes merge in your mouth and
round off the proceedings with a sip or two of wine.
Try to discover: the culinary raw materials (ingredients), the origin
of the chocolate and the type of wine. If you would like to taste them
at home the chocolates mentioned (from the Belcolade company) are available
from specialist shops.
1. Praline with asparagus and asparagus
Chocolate: Costa Rica milk collection, using 38% cocoa solids
Wine: Jose Pariente Verdejo 2005, Dos Victorias, Rueda.
A bar of chocolate may accompany an asparagus dish. That is the first
thing we see. This light wine concludes with a bitter finish similar to
the one in the chocolate. A fine combination.
2. Praline with liquorice and cherries.
Chocolate: 64% Costa Rica Dark Collection.
Wine: Wine from the Drome region ET-G 2004, Le Plan Estate.
Made from pure grenache, with a sweet nuance, it is perfect with liquorice
and the succulence of cherries. The chocolate absorbs the tannins.
3. Praline with bou d'fagne and apricot
Chocolate: 43%Venezuela Milk Collection
Wine: Tokaji Aszu 4 Puttonyos 2000, Château Megyer.
Bou d'fagne is a goat's cheese. This continues to ripen so it has to be
treated very delicately. An unusual and somewhat tricky combination.
4. Chocolate with rose and black pepper
Chocolate: Caramel and White Milk Selection with candied cumquats
Wine: Moscatel Soleado 2004, Guttiéres Colosia, D.O. Jerez.
Sweet and sweet is a permissible pairing. The main flavour is provided
by the cumquats but the seasoning also makes an outstanding contribution.
A fine harmony.
5. Praline with candied garlic in olive oil and chicory
Chocolate: 64% Costa Rica Dark Collection
Wine: Don PX Gran Reserva 1979, Toro Albala, Montilla-Moriles.
The most controversial combination. A blend of flavours that surprising
enough go remarkably well together: garlic, olive oil and chicory. The
sherry adds an extra dimension, while the coffee creates a bridge between
the garlic and chocolate.
Unique tasting of chocolate
On February 22, during the "Festival
of Chocolate in Bruges" we organized a unique tasting of chocolate
with wine. Not only sweet wines were tested, but dry red wines too.
The exclusive "Collection"
chocolate was offered to us by Belcolade, in collaboration with Domenica
Persoone (The Chocolate Line) and Jacky Vergote of the Chocolate Museum
Which wine goes best with
The terminology used in the world
of chocolate is comparable with that used for wine. Soil, climate and
distillation determine the taste.
Belcolade has developed a scientific method for determinimg the taste
profile of chocolate "The Flavours of Cyrano".
This development is based on an analytical and sensory study of the components
of the taste of chocolate. "Cyrano" flavours are used to identify
and describe the most specific and unique varieties of cocoa and to develop
the exclusive range of "Collection" origin chocolates.
Dark chocolate tasting.
Papua New Guinea 64% cocoa
Nuances of whisky and smoke, combined with an acid cocoa taste, constitute
the body of this chocolate. A bouquet of tobacco and a light mushroom
aroma, give this origin chocolate a sensational, almost voluptuous taste.
Peru 64% cocoa
A light taste of bitter cocoa with a fresh fruit key, accentuated by a
dried fruit bouquet, make this chocolate an unforgettable sensation.
Costa Rica 64% cocoa
A noir chocolate with a marked taste and a refined, bitter cocoa flavour.
A delicate bouquet of smoke and wood gives this chocolate its own typical
Trinidad&Tobago 64% cocoa
A noir chocolate with an extremely pronounced taste and a refined bitter
cocoa flavour. A harmonious bouquet gives this chocolate from Jamaica
its own characteristic taste.
Ecuador 71% cocoa
A soft, aromatic chocolate, a true passepartout.
The exceptionally refined taste and rich flavour of the "Cacao Nacional"
of Ecuador is the most important characteristic of this origin chocolate.
Milk chocolate Tasting.
Costa Rica 38% cocoa
The lightly roasted cocoa flavour, enrobed by a creamy body, is a real
delight for the gourmet. You feel the tingling of olives and clove and
the heat of the wood on your tongue which is cherished by this soft, creamy
Venezuela 43% cocoa
A pronounced cocoa taste with a general impression of roast cocoa beans.
A marked nutty accent combined with a caramel and vanilla taste, gives
this milk chocolate an exclusive character.
Does wine go with chocolate ?
Number present : 28
positive score :
|St Marys Petit verdot
|Piedra Filiz Pinot
|Santa Ema Carmenère
|Punto Final Malbec
1 Merlot Errazuriz 2005 Chile
A pleasant bouquet with a fruity taste which is in harmony with the softer
flavour of the cocoa.
2 PetitVerdot St.Marys 2003 Australia
The explosive flavour of mint and
eucalyptus are a plus for the burnt aromas of the 1st chocolate.
3 Syrah/Cabernet sauvignon, Errazuriz
A concentrated, pleasant wine which prefers another partner than chocolate.
4 Pinot Noir, Piedra Filiz "Michel
Laroche" 2002 Chile
A pleasant wine which becomes clearer beside a solid chocolate.
1 Grenache Rasteau "Saint-Gayan
Field" 2002 France
Red fruits in the nose, a flexible and tender concentration, a very good
wine but one which is not appropriate for drinking with chocolate.
2 Carmenère Santa Ema Reserva 2001
Maturity, forest fruits, light wood key, beautiful acidity and well -balanced,
the best partner for the selected chocolates.
3 Syrah Planeta 2002 Sicily
A dark purple colour, to be served very young, spicy, black fruits, very
balanced, very fine tannin. A pleasant wine but not to be drunk with pure
To be served perhaps with a dish accompanied by a sauce containing chocolate.
4 Malbec Punto Final Held 2004 Argentina
A pleasant wine with a fruit wood taste, mixed with notes of caramel and
babelutte, which goes with several chocolate flavours.
1 Rivesaltes Tuilé "Hors d'age Sweet Emotion" Vignobles Dom Brial
A pleasant inviting wine with a light key of oxidation, grapes, dried fruits,
2 Rivesaltes Ambré "Immoral"
Vineyards Dom Brial - France
A light wine with cognac flavours, a beautifully soft wine, to accompany
3 Rivesaltes Ambré "Incorrectl"
Vineyards Dom Brial - France
Closed, little nose, light impression of dried fruits, goes well with
the taste of Venezuelan cocoa butter.
1 Black Muscatel "Elysium" Andrew
Quady 2001 Madera, California
PRIMEUR, no-one knows it, exceptional colour, fruity and pleasant nose;
Very balanced, in perfect harmony with the flavours of the chocolate of
2 Banuyls "Le Muté sur grains
de la rectorie" 2004 France
A very balanced wine, cannot bring
added value to the selected chocolate.
3 Moscato Silk "Bricco Riella"
Zienda Agricola Cascina Pian d' Or Italia
Typical flavours of muscatel, a very fine mousse with an impression of
green apples and acid drops. Does not go well with chocolate, but finishes
a meal agreeably.
Conclusion: Both dry and sweet wines
with the same flavours as the accompanying chocolates, constitute an excellent
Patrick Kabongo, chef at the Erasmus restaurant, advised us on the wine
Kriek, Orval et Moinette brune beers were his favourites.
Wijnen De Clerck NV, Burgemeester
Vercruysselaan 14 , 8500 Kortrijk
We would like to thank the following for their help and support:
Wijnen Feys Jacques & Van Acker Michel , Raamstraat 1 bis , 8000
Bacchus , Lippenslaan 13 - 15 , 8300 Knokke-Heist
Wijnen Maenhout NV, Monnikenwerve 117 , 8000 Brugge
La Capucina Import , Turnhoutsebaan 501 - bus 1 , 2110 Wijnegem
Gustoworld , Avenue de l' Energie 6 , 4432 Alleur
Chocolade Belcolade , Industrielaan 16 , 9320 Eernebodegem
Choco-Story - Chocolade museum , Wijnzakstraat 2 , 8000 Brugge
The Chocolate Line , Simon Stevinplein 19 8000 Brugge
Unique tasting of chocolate
with wine on Belcolade stand
Belcolade presented on its stand at Choco-Laté 5 pralines combining single-origin
chocolate, original fillings and the suitable wines.
A true culinary revelation.
Here are the 5 pralines and
the accompanying wines.
Belcolade molecular chocolate and wine tasting
Tasting recommendation: first of all
taste the wine, next the praline, and then the wine again
|Verdejo 2005 " José Pariente
Rueda - Spain
|Filling with asparagus and asparagus
Costa Rica Collection 38
|GT-G Granche 2004
Domaine Le Plan
Drôme - France
|Filling with cherries and liquorice
Costa Rica Collection 64
|Aszu 4 Puttonyos
Tokay - Hungary
|Filling with Bou d'Fagne and
Venezuela Collection 43
|Moscatel Soleado 2004
Jerez - Spain
|Pink and black pepper, crystallized
kumquats and nuts
|Don PX. Gran Reserva 1971
Montilla-Moriles - Spain
|Crystallized garlic in olive
oil with roasted chicory
Costa Rica Collection 64
It is the work of:
- Guido Franque: wine specialist,
- Patrick Devos: Patrick Devos restaurant
- Wouter De Bakker: top wine waiter in Belgium 2006
- Dominique Persoone: chocolate maker who runs The Chocolate Line
Congratulations to this team of experts
and to Belcolade.