AT TABLE !
Water will always be a good ally to savor chocolate. She will bring out the flavors. But if you want to have more latitude to accompany the chocolates that you received at Easter, Olivier Poels, columnist of La table des bons vivants , also advises wines and even appetizers. Here is his selection of chords.
With the classic dark chocolate
>> Porto. In order to support the strength of chocolate with at least 70% cocoa, Olivier Poels recommends wines called "mutated", type Porto. "It works very well, we are going to take a vintage and young Porto, a port that has kept the fire, the power to counterbalance this very bitter side of chocolate."
>> Maury. For a French touch, "the appellation Maury, in the Southwest, makes wines" similar to Porto.
>> Grenache. The Grenache grape variety is found in the south of France, in Languedoc. This type of powerful wine also goes well with dark chocolate.
>> Cognac. Less conventional, cognac "also works" very well with chocolates with high cocoa content.
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With milk chocolate, sweeter
>> Tawny. Tawny is another type of mutated wine that goes well with the sweet side of chocolate. "These are Porto wines that have aged longer in oak barrels and have developed aromas of mocha and cocoa."
>> Sweet wines. Sweet side of sweet wine meets the sweet side of milk. You have to go to a late Sauternes or Alsace harvests.