Just when you think you have a good handle on something, surprise! Well, it’s time to dispel some common tales and partial truths associated with wine and chocolate. And since there are SO many, this is only the first part you’ll be reading. Knowledge is the key to better experiences and offering proper guidance to your family members. And you’ll also look even more brilliant at your next event or dinner party.
Better wines are sealed with a cork?
Not necessarily. Screw capped wines can age just as well as a cork. And times are changing. Traditional cork is becoming a limited natural supply and has ongoing quality issues which impacts the ability to preserve wines from the negative effects of oxygenation on aging and wine preservation and even cork spoilage. Many wineries have been experimenting with plastic and plant-based polymer alternatives and screw caps and can attest that quality control is much easier and in many situations can improve wine aging. The use of these alternatives though are associated with cheap wine, right?
That image started to change about a decade ago, when commercial winemakers in New Zealand and Australia started using the enclosures much more widely for all kinds of wine, including some higher-end bottles. The fact is, screw caps have topped bottles from some of the world’s best wineries for about a decade, and even the most reputable wine critics openly acknowledge that there’s nothing wrong with sealing a wine bottle with a screw cap in lieu of a cork. New Zealand is leading the wine industry with the majority of wineries converting from cork to cap. Wineries in Australia, Spain, South Africa, South America, Canada, the U.S. and France are all testing the capping trend as well.
But even with many advantages over cork, expanded cap adoption really comes down to wine industry marketing reservations due to wine drinkers’ attachment to the pomp and circumstance of opening a bottle elegantly with a cork screw. What matters is what’s in the bottle, no?
Wine critics are always right?
Wine criticism is a very particular thing. Everyone has a different palate although some wine reviewers may have fallen in line with your particular taste on an occasion or two. In order to be exactly in step with a wine critic, your expectations from any particular bottle of wine need to be shared. How do you really know you share the same taste? Our noses, mouths and brains vary in performance from one individual to the next. What it comes down to is learning what traits you like in different types of wines and to trust your palate. Ultimately, you are the one that counts.
Sweet wines pair best with chocolate?
Sweet dessert, sweeter wine? Why? Forget those who think this is the only way to go. Remember, it’s about your palate, not a narrow-minded view on what makes a great experience. Please…no… Don’t get caught in the sweet trap as it will limit your chocolate and wine pairing pleasure! Dessert wines, like Sauternes and Ports can make way for too much sweet going on. Occasionally a nice Port and a very dark high percentage and more bitter chocolate, ok. But how often do you really drink dessert wines? Your goal should be to compliment or provide a nice contrast with the actual flavors that exist in the many wines you enjoy normally…like smokiness, pepper, black berry, earth, cherry, honey etc. and not to overpower or compete on a sweetness level. It should be about flavors, scents and aromas! Note though that not every wine does go with chocolate, especially very dry tannic wines, so we’ll be discussing those principles as we go forward. It’s not a simple as it appears.
Stay tuned for the next fairy tale installment of wine and chocolate!
Lisa Mecray Rogers, award-winning Master Chocolatier and Founder of Luxx Chocolat® xquisite artisan chocolate, ChocoVin Chocolate & Wine Tastings® and Luxx Academy du Chocolat offering classes with adults in mind, Ridgewood resident, recognized as one of 2014 and 2013 Best Chocolatiers & Confectioners in America. Luxx Chocolat offers unique handcrafted works of art. Nothing artificial, no preservatives, not mass produced.