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INNOVATIVE GASTRONOMY
The world of gastronomy and viticulture do not stop evolving and this time they have done it again with an innovative union and a surprising result.
The combination of wine and chocolate is a sensory experience that goes beyond simple gustatory pleasure. It is a harmonious pairing that highlights the best qualities of both elements, thus creating an explosion of flavors and aromas that captivate the majority of palates that dare to try it.
From Raïmivi SEFED, SAS we wanted to offer some small recommendations to make it unforgettable.
If you want to enjoy new sensations, keep reading and don't forget to visit our store, where you will find the best wines to start the experience.
WHITE CHOCOLATE
White chocolate usually contains a higher amount of cocoa butter, so its texture is usually creamier and its taste quite sweet.
To counteract the fat, it is recommended to accompany it with wines with a light texture, dry and fruity.
Therefore, the best option will be a soft white wine, of the Chardonnay or Parellada varieties, which highlight the creaminess of the white chocolate.
CHOCOLATE WITH MILK
Milk chocolate is halfway between the sweet taste of white and the bitter taste of dark.
A young red wine of the Pinot Noir or Merlot variety is recommended for this type of chocolate, as its level of sweetness balances the milky notes.
Another recommended option is a white wine, especially the Riesling variety with more intense fruity and floral notes.
DARK CHOCOLATE
Dark chocolate usually contains a higher percentage of cocoa which provides a drier texture and a more bitter taste on the palate.
A good pairing for this type of chocolate, with more than 70% cocoa, would be a full-bodied red wine with robust tannins.
The most recommended varieties of red wine would therefore be bernet sauvignon , malbec or shiraz .
