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Scott Shelden
I made this video yesterday to help people with wine & chocolate pairing.
http://winegazer.com/food-wine-pairing/winegaze...
3 months ago
AndersN
well I got 94 english and 123 swedish videos about chocolate.
Beverages and chocolate you say :)
http://chocolatetv.anderschokladprovning.se/#po...
http://chocolatetv.anderschokladprovning.se/#po...
http://chocolatetv.anderschokladprovning.se/#po...
http://chocolatetv.anderschokladprovning.se/#po...
http://chocolatetv.anderschokladprovning.se/#po...
http://chocolatetv.anderschokladprovning.se/#po...
3 months ago
Scott Shelden
@anders - Thanks for dropping the links, I will check those out for sure! =)
3 months ago
Entente Cordiale
AndersN - i've been catching up on your videos, and loving them. ChocolateTV was a great idea and i'm learning quite a lot!
Scott - good topic! real shame we didn't co-ordinate on this one, I just got hold of a few Banyuls myself so we'll be looking at a few niche ones on Unwined TV - never mind!
3 months ago
Entente Cordiale
AndersN, what's your view on salty chocolate and chilli chocolate? these are my two current loves...
Do you have any other strange mixes to recommend?
3 months ago
AndersN
@Entente It all depends on how much stuff that are put into the bar, I've had good sea salt chocolates and bad ones. The right amount of additives is the one that for me not owerpowers the chocolate. That if you gonna eat chocolate with a flavour. But if ones after chili with a hint of chocolate thats different. Chili is har but can really spice up a chocolate. I've had som really bad mixtures. Blueberry intese from Lindt, yuck.. and I love blueberry.
I would try almond or pecan for subtle notes, Lingonberry for tartness (Anton Berg) and why not black currant (New tree)
3 months ago
ZachNYC
Good job Scott!
I know some of the things to look for when pairing wines with regular meals. Whats the basic rule when pairing wine with chocolate....sweeter wine with chocolate or a more subtle or tanic wine for chocolate?
3 months ago
AndersN
@ZachNYC, well that is a general chefs rule yes. But I have hold about chocolatetastings for ca 1000 ppeps the last 7 yeras and it seems to be two camps. One that , yes like it when the wine is seeter then the chocolate, but the other group is after the dark tannic chocolate and the tannic feel of the wine. To lure people to try new thing is the best. Give a person a halftrocken Reisling to a 60% chocolate makes them wondering how could this match, white wine don mix, but they do for many and give sweet wine afficinado a dry red tannic monster to a 85% cacao nibble and they wonder if this actually is so good as they just tasted. Trust your own palate, ergo, try, try, try. :)
3 months ago