On Wednesday night I went along to Seventypercent's Chocolate and Wine tasting. Surprisingly, though I've been to wine tastings and to (many) chocolate tastings and I've indulged in the two together many times, this was the first time I'd gone to a proper tasting. It was truly an education. I think I learnt the most from experimentation (don't we always?).
I arrived early to help the team set up and, in order to man the tables appropriately, took it upon myself to check out as many combinations as possible (without opening the champagne or the Eiswin which were both chilling.
I discovered that the 10 Year Old Tawny Port was fantastic with the Valrhona Ampamakia, quite good with the Pralus Ecuador, not so good with the milk chocolates. They were divine with the champagne and the Eiswin. The milk chocolates were Michel Cluizel's Maralumi Lait and the Amedei Toscano Brown.
Willie's 100% Rio Caribe was an interesting combination with an Angus Bull Red. It also went quite well with the fortified wine, Mon Amis.
If I had to choose for my own after dinner selection it would be the Mon Amis with Amedei Chuao or the Eiswin with the Amedei Toscano Brown. Heavenly.
Not Quite NigellaThe cooking, eating and travel blog of a hungry blogger from Sydney, Australia featuring original recipes, interviews and articles on all things food @