Enjoying wine and chocolate, left to right: Alejandro García,Teresa Rodríguez Meza, Chef Ana Ruiz and Hugo Anzures.
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By Alfredo Espinola
When it comes to pairing chocolate with wine, some experts tend to argue that chocolate is the enemy of wine, however, chocolate is usually present on many tables at dessert time, evidence that the combination of wine and chocolate is one of the favorites of diners.
Beyond being two exquisite products associated with good eating, wine and chocolate have historically been great companions.
A fundamental aspect when combining these two products is to take into account certain characteristics that distinguish each of them. We must understand that, like wine, cocoa has fruity or floral aromas that can be enhanced or overshadowed by the notes of red, white and sparkling wines.
For this reason, when combining them, it is essential to choose high-quality chocolate that highlights the typical description of its place of origin, as is the case with wine.
Wine and chocolate complement each other perfectly as they are foods that share qualities such as acidity, sweetness and bitterness. However, not all wines pair equally well with each type of chocolate.
On February 4, the Mexican Wine Council (CMV) hosted an event to offer tastings of chocolate and Mexican wine. The event was led by CMV president and sommelier Teresa Rodríguez Meza, considered one of the 25 wine leaders in Mexico; Alejandro García, corporate chef and face of the Cordillera brand in Mexico; and Hugo Anzures, owner of the Casa Anzá vineyards. Chef Ana Ruiz, owner of the Ana Ruiz Store and professor at the Ana Ruiz Academy, acted as host of the event.
We were able to enjoy this pairing in the following way:
Milk Chocolate
A 32% milk chocolate that is a blend with a mixture of cocoa from Peru, Colombia and Ecuador, the sweetness and smoothness of milk chocolate combines with sweeter wines that are full-bodied on the palate, for which reason it was paired with a traditionally made 5 wood sangiovese rosé wine from the 5 wood vineyards located in Baja California, Mexico.
Semi-sweet Chocolate
With 53% Colombian cocoa, it contains a higher percentage of cocoa compared to milk chocolate, the semi-sweet chocolate mixes a slight bitterness with subtle sweetness, these characteristics are perfect for pairing with a red wine from the Cerca Blanca vineyards, originally from the Altos de Jalisco Mexico, this wine is a blend of Cabernet Sauvignon, Merlot and Malbec, aged for 24 months in oak barrels.
Bitter Chocolate
The first with 65% Colombian cocoa, when the chocolate has a more marked presence as the bitter, with a high cocoa content, the ideal is for the wine to be velvety, balanced, powerful, for this chocolate we pair it with a Blend Rosé wine from the Casa Anzá vineyard, located in San Miguel Allende Guanajuato, Mexico, it should be noted that these wines were kept in giant clay pots (Terracotta) which respects the characteristics of the varietals and enhances the earthy characteristics of the wine.
Finally, a 70% cocoa chocolate originating from Colombia. A higher percentage of cocoa compared to milk chocolate and semi-sweet chocolate, this chocolate mixes a slight bitterness with subtle sweetness, perfect characteristics to pair with a Shiraz red wine from the Hacienda del Márquez vineyard, located in Parras Coahuila, a nationally and internationally recognized wine, obtaining 95 points from the 2024 Mexican wine tasters guide.
On a side note, we can mention that, in addition to being very tasty, this combination is good for the mind, as research from Northumbria University in England indicates that both chocolate and wine are rich in polyphenols, which increase cerebral oxygenation.
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