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Chocolate and Wine: A Perfect Pairing

Chocolate and Wine: A Perfect Pairing


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Chocoholics, those sweet-toothed confection addicts, would likely vote Valentine’s Day the year’s best holiday. But when lovers, either those in a new or a long-standing relationship, find diamonds and pearls surpass the realm of possibility, bonbons are a more practical and yummy alternative. Of course, real chocoholics don’t wait for a special holiday to indulge.

If the wrong chocolates can be an uninspired gift, it only takes a modicum of imagination to go beyond the ubiquitous heart-shaped box covered with red cellophane. It’s worth the extra effort to say “I love you” with luxurious artisanal chocolates.

Artisanal is the new, hot buzzword that covers a wide variety of products from cheese to chocolate. Artisanal chocolates are separated from the commercial by their producers’ dedication to freshness, high-quality ingredients and attention to detail. Those of us familiar with the flavor of ordinary commercial chocolates will be surprised by the experience of sensual, hand-crafted, preservative-free bonbons. Hand-made chocolates cast in imaginative shapes and decorated artistically seduce the eye as well as the tongue. Artisanal producers choose dark cacao beans from various geographic regions around the world, each with its own special flavor profile. Then luscious fruit and crunchy nut fillings take our taste buds to another level. Fine chocolates have consistent color and a satiny sheen, both of which are destroyed if refrigerated or kept longer than a month. Dark chocolate is nudging milk chocolate out of first place, making it the current flavor choice of consumers who look for a high butterfat content ranging between 61 to 72 percent and, happily, a lower caloric content since it contains less sugar and milk.

Chocoholics are aware of cocoa’s biochemical reaction that releases endorphins. The sense of bliss it imparts is infinitely easier and more delicious than getting the same result at a gym.

Chocolate-making is an art form. Hand-painted designs, hand-cast, painted, and filled. Imagery adds a wow factor, too beautiful at first glance to eat. They bring a sexy note to a day of love. Visually appealing chocolates with singular, identifiable ingredients are made with the finest raw products.

These treasures are guaranteed to warm a beloved’s heart, but to double the pleasure of Sweetheart’s Day pair the sweetest gift of all with a special wine. Some opine a glass of milk is the best complement to chocolate confections, but more adventuresome spirits will spring for a bottle of champagne, sparkling, or still wine that satisfies both his and her palates. There are many heaven-sent partners guaranteed to transform an ordinary experience into an indulgent happening.

A good wine shop can help customers explore the adventuresome possibilities of serving chocolate with sparking wine and champagne, still or rare dessert wine, brandy, liqueur, Prosecco, port, sherry, and whisky. Carry out the day’s pink and red theme with a Rosé bubbly: Napa Valley’s Domaine Chandon Blanc de Noirs sparkling wine or Perrier Jouët non-vintage Rosé from France. Try the Italian sparkler, Mionetto Prosecco or a full-flavored, intense reds still wine. Try an aristocratic Bolla Amarone della Valpolicella for lush, port-like richness. Warre’s light tawny Port, served slightly chilled, is an excellent companion to chocolate. Graham’s Ports, ranging in price, fit the bill with their excellent finesse and character. One chocolatier votes for Sandeman Founder’s Reserve port as a luxurious partner with dark chocolate, but he considers Eiswein as its truest mate.


Easy Food & Wine Pairing Tricks That Are Absolute Game-Changers

Food and wine pairing seems like an almost untouchable art form. Only the excessively sophisticated know exactly which wine to pair with which dish, and only the real experts get it right every single time. The rest of us&mdashthe casual drinkers and the wine lovers, alike&mdashare left feeling intimidated every time we look at a wine list, throw a party, or head to the grocery store before a routine wine and cheese night. During each of these occasions, we&rsquore making our best guess at a food and wine pairing that will work. Sometimes, we&rsquore right. Other times, we&rsquore not. And all we really want is to be a little more right, a little more of the time. (OK&mdasha lot more of the time.)

The bad news? Mastering food and wine pairing does require a little education. The good news? That education isn&rsquot nearly as daunting as it seems. You don&rsquot need to gain a sommelier-like understanding of every varietal on offer. And you don&rsquot need to spend years perfecting your palate, either. All you really need to do is master six basic concepts. With just 20 minutes of education, you&rsquoll be well on your way to impressing anyone you host&mdashand anyone you go to dinner with, too.

1. There are two basic ways to pair food and wine

When most of us talk about food and wine pairings , we&rsquore referring to all the delicious complementary pairings we&rsquove happened upon. The rosés we&rsquove sipped while scarfing down seafood pasta. The pinot noirs we&rsquove gulped alongside decadent gruyere grilled cheeses. The rieslings that, somehow, tasted really, really good with fondue.

What all these examples have in common is that the foods and wines are very different. And that&rsquos how complementary pairings work: You pair a dish with a wine that has a distinct flavor profile, and somehow, those two combine to create something totally magnificent.

But complementary pairings aren&rsquot the only way to do f ood and wine pairings . In fact, an equally viable&mdashand frankly, easier &mdashstrategy is to opt for a congruent pairing . Where complementary pairings emphasize the differences between dishes and wines, congruent pairings focus on their similarities. Eating a creamy pasta? Pair it with a similarly creamy white wine. Considering a super-rich duck confit? Pair it with a similarly bold cabernet sauvignon.

Congruent pairings are just as delightful as complementary pairings, and they&rsquore way easier to figure out. Just pay attention to the flavors in your dish, and find a wine that has similar flavors. (And pro tip: If your entree is cooked in some kind of wine sauce, pair it with the same kind of wine that&rsquos in the sauce . There&rsquos no reason you shouldn&rsquot drink sauvignon blanc with a fish covered in sauvignon blanc sauce&mdashthe result would likely be super delicious.)

At this point, you&rsquove basically already mastered congruent pairings. (Yup, they&rsquore that easy.) But complementary pairings require a bit more thought. Some flavors clash when combined, and keeping track of what pairs well with what can get a little overwhelming. Don&rsquot worry, though&mdashthe rest of this piece should render complementary pairings more accessible. Because you deserve to find your own rosé-and-seafood-pasta, your own pinot-noir-and-gruyere-grilled-cheese, and your own riesling-and-fondue, too.

2. Opt for a wine that&rsquos as intense as your food

It doesn&rsquot matter whether you&rsquore opting for a congruent or complementary pairing, you should make sure your wine is as bold as your food (and vice versa). The last thing you want is to overpower a subtle dish with a too-loud red&mdashor to drown out a white wine with a super-intense entree. The point is to make the flavors work together . A pairing is no fun if you can only taste half of it.

Start by considering what you&rsquore about to eat. How intense is it? Remember that red meats (beef, pork, etc.) tend to be bolder, whereas white meats (poultry, fish, etc.) tend to be a little subtler.

Be sure to consider the entire dish, too. Chicken is a pretty delicate dish&mdashunless it&rsquos covered in spicy tikka masala sauce. (Pro tip: Pay attention to the most prominent ingredient in a dish. With the chicken tikka masala example, you&rsquod want to pair to the tikka masala sauce&mdashnot the chicken&mdashsince the sauce is bound to dominate the dish.)

Once you&rsquove figured out how intense your food is, find a wine that&rsquos similarly bold. White wines tend to be lighter-bodied, making them great matches for those lower-intensity, white meat dishes. Red wines tend to be larger-bodied, so they should pair well with the louder, red meat dishes.

And remember, there&rsquos a lot of variety within each genre, too. Some red wines are more intense than other red wines, and some white wines are more intense than other white wines. Here’s a quick list to turn to the next time you need a refresher:

  • Lighter-bodied (subtler) white wines: Pinot Grigio, Sauvignon Blanc
  • Larger-bodied (bolder) white wines: Chardonnay, Viognier
  • Lighter-bodied (subtler) red wines: Pinot Noir, Gamay
  • Medium-bodied (in the middle) red wines: Merlot, Zinfandel
  • Larger-bodied (bolder) red wines: Cabernet Sauvignon, Malbec

3. Opt for a wine that&rsquos more acidic than your food

Acidity can cut through some of the most dominant flavors in a dish&mdashexcessive saltiness, tongue-coating fattiness, over-the-top sweetness, and of course, mouth-puckering acidity, too. This makes acidic drinks excellent palate cleansers, and it renders them great for complementary and congruent pairings, alike.

If you have a dish that&rsquos really acidic&mdashor one that&rsquos very salty, fatty, or sweet&mdashyou&rsquoll want to opt for a more acidic wine. (Not sure how to tell how acidic a wine is? Pay attention to how much your mouth puckers while drinking a glass of it. If it puckers a lot, the wine&rsquos probably pretty acidic. And while you&rsquore still figuring this acidity thing out, it doesn&rsquot hurt to look up a bottle online to see how acidic it&rsquos supposed to be.)

White wines tend to be more acidic than red wines. But both can be acidic&mdashit just depends on their varietal and where they were grown. Though acidic wines pair well with all kinds of dishes , they tend to clash with anything spicy or bitter. So avoid combining an acidic wine with your favorite super-spicy carne asada or your favorite sweet chocolate.

Fun fact: You can generalize this newfound acidity knowledge to cooking, as well as food and wine pairing . The next time you make a dish that&rsquos too salty&mdashor a cocktail that&rsquos too sweet&mdashtry adding a little lemon juice, and see what happens. The same applies in reverse: If you have a dish/drink that&rsquos too acidic, try adding salt, fat, or sugar to balance things out.

4. Opt for a wine that&rsquos sweeter than your food (Yes, even during dessert)

Most of the time, your wine is going to end up being sweeter than the food you&rsquore eating. But when you&rsquore enjoying a particularly sweet dish&mdashor any kind of dessert&mdashit&rsquos worth making sure your wine is as sweet as it needs to be. (If you don&rsquot, you might end up with an overly musty, bitter, or acidic taste in your mouth every time you take a sip of your drink. Not the end of the world&mdashbut not ideal, either.)

Thankfully, a wine&rsquos sweetness is easier to detect than just about anything else. You don&rsquot have to pay attention to how much your mouth puckers every time you take a sip&mdashjust taste the thing, and you&rsquoll have a sense of how sugary it is.

As a rule, white wines tend to be sweeter than red wines. And some white wines are sweeter than others. If you&rsquore looking for sweeter red, Lambrusco can be an excellent option. And Moscato, Gewurztraminer, and some Rieslings are great examples of sweeter whites.

If you want to take things to the next level&mdashor if you&rsquore about to eat a really, really sweet dish&mdashyou might want to opt for a dessert wine, instead. Fortified wines (like Port, Sherry, and Madeira) are often sugary, rich, and indulgent in equal measure. While fortified wines tend to be too intense for casual sipping, they make for magical dessert and wine pairings. (They&rsquore pretty great nightcaps, too.)

5. Avoid pairing bitter wines with bitter foods wherever possible

Wine and chocolate may seem like a perfect pair. But anyone who&rsquos combined pinot noir with dark chocolate knows they&rsquore actually not . The bitterness in the tannic red wine combines with the bitterness in the dark chocolate to create, well, a bunch of bitterness . The result is a combination that drowns out all the sweetness of the chocolate, and all the depth of the pinot, too.

If you have a bitter food, like chocolate, you&rsquore going to want to combine it with a sweeter wine. And if you have a bitter wine, like most reds, you&rsquore going to want to pair it with a dish that&rsquos fatty, salty, or sweet. Bitter on bitter is a bad idea. (And it&rsquos worth noting that bitter doesn&rsquot play very well with spicy or acidic flavors, either.)

6. Be sure to pay attention to sauces and other dominant ingredients

Remember, when you&rsquore pairing wine and food, pay attention to the whole dish. What is it going to taste like? Is there a sauce? Which flavors will be most dominant? Sure, white wines tend to pair well with pasta. But if that pasta is covered in red meat sauce, a red wine might be a better bet.

You&rsquoll be better off if you pay attention to the overall flavor of a meal, rather than the individual ingredients that comprise it.


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Charcuterie Platter

Just like the fancy appetizer board you might order at a restaurant, this charcuterie platter is a beautiful and variety-filled way to launch into a DIY date night. It&rsquos actually even better enjoyed at home. Not only can you customize your spread with your favorite cured meats, cheeses, pickled items, spreads, and more, but you also can enjoy it in the comfort of your pajamas if desired.

Pair it with: A lighter-bodied red like a Bordeaux makes a lovely red wine food pairing for the cured meats. We recommend 2015 Château Greysac Cru Bourgeois Médoc ($23, wine.com).


Valentine’s Day Chocolate and Wine Pairings Make So Much Sense

There may be no better time to indulge in wine and chocolate than on Valentine’s Day. It’s sweet, it’s sexy, and it can definitely score you some brownie points for thoughtfulness. However, creating a chocolate and wine pairing that is actually delicious is not as simple as picking a random bottle of wine from the wine rack and playing chocolate roulette with the sampler box your sweetie brought home.

A Complex Companionship

“Wine and chocolate certainly have a complex relationship. There are pairings that work beautifully and others that completely clash,” says Melissa Rockwell, direct to consumer sales manager at Southold, New York-based Sparkling Pointe Vineyards and Winery.

Sparkling Pointe is known for its chocolate and wine pairings, a daily staple on the menu at the winery’s tasting house. In fact, the tastings have become so popular with the clientele, says Rockwell, many purchase exotic-flavored chocolate bars and wine to take home to entertain friends and family.

But when it comes to creating your own wine and chocolate pairings from scratch, Rockwell says there are a few things to take into account to ensure you’re hitting the perfect note. The most important of these, she says, is to pay attention to the sweetness and tannin profile in both the wine and the chocolate you are pairing together.


Despite the affinity for one another, many wine and chocolate pairings fight for the same ‘palate space’ making the whole experience taste like crap. Fortunately for you, there are wine and chocolate pairings that will induce a standing orgasm… Oh snap! Let’s take a look at the very best wine and chocolate pairings imaginable.

White Chocolate

If you’re into technicalities, white chocolate isn’t really ‘chocolate’ because it doesn’t include cocoa, just cocoa fat. This little fact makes it one of the more versatile pairings with wine.

Recommended Wines Rosé Port, Ice Wine, Muscat, Orange Muscat, Moscato d’Asti, Sweet Tokaji, Vintage Port, Lambrusco (Dolce or Amabile), Brachetto d’Acqui

Tastes Like Strawberries The new style of Port, Rosé Port, adds nuances of strawberries.
Good with Macadamia Nuts A Muscat such as Muscat de Frontignan will add tropical fruit flavors–a great fit for white chocolate macadamia nut cookies!
Blueberries and Cream A bottle of 2000 Vintage Graham’s Port makes a white chocolate pairing taste like blueberries and cream. Whoa.

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Milk Chocolate

A truly great milk chocolate will appease even the most ardent dark chocolate lover. For instance, did you know the ethereal ganache on the inside of truffles is usually half cream and chocolate? The cream adds a little extra fat so you will find it working better with more wines than dark chocolate.

Simulating Caramel A well-aged Montilla-Morales like Bodegas Toro Albalá will make you think you just popped a caramel in your mouth.
The Chocolate Cake Effect I’ve served several diners who were drinking a Shiraz with chocolate cake. They loved it. It’s possible that the addition of starches and fat to a chocolate cake may work with more dry-style red wines. (What do you think?)


What is the best way to enjoy Chocolate?
TCHO Chocolate recommends that you break your chocolate bar into small bitesize pieces. Listen for the ‘snap.’ –the crisper the break, the better tempered your chocolate is. Don’t chew your chocolate, just place it on your tongue and let it melt in.

53% Milk Chocolate by Tcho Chocolates in SF.

Caramel Chocolate

Caramel adds sweet salinity to chocolate. Caramel chocolates are the perfect harmony of sweet, salty, fat and bitter. Pairing wine with caramel chocolate can either be congruent or complimentary.

Congruent Wine Pairing PX Sherry, Vin Santo, Cream Sherry, 20 year Tawny Port, Moscatel de Setubal, Madeira, Amontillado Sherry

Complimentary Wine Pairing Moscato d’Asti, Demi-Sec Champagne (a sweet champagne), Brachetto d’Acqui, Asti-Spumante, Lambrusco (Dolce or Amabile)


Mmmm… salt.
Sometimes the perfect flavor combination is found in the strangest place. A wine that’s usually disregarded as a simple cooking wine, like Cream Sherry, does wonders with salty sweet flavors. Cream Sherry is actually an Oloroso Sherry that has been sweetened, usually with the Pedro Ximénez (PX) grape. Lustau offers a cream sherry that’s worth drinking straight.

Pink Salt Caramel Dark Chocolate by Theo Chocolates in Seattle.

Dark Chocolate

A true dark chocolate has a minimum of 35% cocoa solids, but the numbers get even higher than that. There are 99% dark chocolate bars out there that will dominate you. Dark chocolates typically don’t like to share ‘palate space’ with other bitter, non-sweet things like a high tannin Mourvedre.

Recommended Wines Vin Santo, Port, Late Harvest Zinfandel, Banyuls, Maury and believe it or not: Chinato

Peanut Butter Cups

Yep. Peanut butter cups are serious business. With all nutty chocolates, such as almonds, hazelnuts and peanuts, look for a wine that accentuates the nutty flavors. Amontillado Sherry with a Reeses is unforgettable.
Recommended Wines
Amontillado Sherry, Oloroso Sherry and Madeira


What about flavored Chocolates?
There are many chocolate flavorings out there like mint, cherry, and even spices like chile or ginger. When attempting flavored chocolate wine pairing, focus on the accenting the flavor.

70% Dark Chocolate Mint by Theo Chocolate in Seattle
A Syrah Port often has nuanced notes of eucalyptus that will bring out the mint taste.

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Thank you
A special thank you to Ashleigh @TCHOchocolate for all the help with chocolate!
Thanks to the crew on guildsomm.com for all the sommelier food pairings.
Thank you to expert Rina Bussell

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About Madeline Puckette

James Beard Award-winning author and Wine Communicator of the Year. I co-founded Wine Folly to help people learn about wine. @WineFolly


Lindt EXCELLENCE Intense Orange paired with J. Lohr Estates Bay Mist White Riesling

Enticing notes of lychee, pear and orange are present in this bright and luscious wine. It is the ideal match for the sweet citrus profile and equally complex EXCELLENCE Intense Orange. Full fruit flavors and a balanced seam of refreshing acidity work in harmony to create perfection!


Sherry Wine Pairing: What desserts go well with sweet sherry?

Sweetened sherries are made from a mixture of dry wine with a sweeter one, like Moscatel or Jimenez. Because these sweeter wines tend to have deep caramelized, date, raisin or figgy notes, sweet sherries tend to pair especially well with rich chocolate desserts, especially ones that include fruit or caramel flavors. Create a perfectly-balanced course by pairing sweet sherry with raspberry chocolate molten cakes, a rich chocolate pecan pie, or a spicy chocolate fondue (with dates and figs for dipping, of course!).


8 Perfect Wine-and-Chocolate Pairings You Deserve

What's better than drinking wine or eating chocolate? Drinking wine and eating chocolate at the same time.

Wine and chocolate can be the ultimate power couple, as long as they're paired properly. Together, the right wine and chocolate can bring out the best flavors in each other. It can even make your knees weak, according to Charles Ford &mdash sommelier and general manager at Daisies, a restaurant in Chicago &mdash who gave Cosmopolitan.com the most delicious wine-and-chocolate pairings he knows about.

Next time you're in need of some wine, try it with these chocolates and you can thank me later:

1. Chocolate Sea Salt with Verde

Milk chocolate with sea salt combined with white wine will introduce you to a whole new world of flavors. "White wine is a terrific pairing for salty foods," Ford says, and it still works when the salt is on a creamy chocolate bar. When you combine white wine with anything salty, you get a delicious sweet-and-salty taste. He recommends pairing Bodegas Shaya Arindo &mdash a verdejo wine &mdash which is wine that comes from the Rueda region of Spain, with the milk sea salt bar from Green & Black's.

2. Salted Caramel with Chenin Blanc

"Easily the most savory of all the pairings, this is for all those who don't necessarily like desserts or sweets," says Ford. So, even if you don't love chocolate, you'll appreciate dark salted caramel and chenin blanc together. Ford recommends Domaine Guiberteau Saumur chenin blanc because "the intensity of salty, juicy apple flavors is undeniably mouthwatering."

3. Cherry Cordials with Tempranillo

Ford recommends a "bold, smooth-on-the-palate wine," to go with cherry cordials. His choice from Finca Villacreces &mdash which is a blend of tempranillo, cab, and merlot &mdash will accent the chocolate "beautifully" because of its brown sugar components.

4. Raspberry and Hazelnut with Rosé

Rosé is always a good idea, especially when it's paired with raspberry hazelnut dark chocolate. For this, Ford recommends Val de Mar brut rosé, which is a brut rosé made from pinot noir. "There are great deep ruby and red fruits that come out in this French sparkler, a perfect pairing to bring out the red raspberry flavors in the chocolate."

5. Chocolate Strawberries with Muscat Blanc

I mean, really, have you ever met a chocolate strawberry you didn't like? To get the most of the flavors out of the strawberries, pair it with Vietti Cascinetta Moscata D'Asti. "This light, sweet sparkler is a perfect palate cleanser to ripe juicy strawberry covered in chocolate." Yum.

6. Hershey Kisses with Champagne

. Ford recommends pairing Hershey Kisses with Champagne. He says, "It's refreshing to have a dry finish to something sweet for the non-sweet people out there." Ford recommends Tarlant Champagne Zero, which has no added sugar.

7. Nestlé Crunch Bar with Semillon

If you're all about crunchy chocolate , Ford recommends pairing that with a semillon. "A sweet, acidic finish is what brightens up your mouth after taking a bite of this play on a French classic," he says. Ford suggests Carmes de Rieussec from Sauternes which he says is "arguably the greatest region to produce sweet wines." He says it smells so good, it will make your knees weak. Damn.

8. Coffee-Flavored Chocolate with Sherry

Coffee addicts, meet your match. "Sherry is a dream pairing for crunchy chocolates with a thing of coffee and caramelization," Ford says. I'm not saying that you should also drink wine for breakfast, but, Ford says sweet sherries make for a great morning-coffee side sipper. He recommends the Tio Pepe Alfonso solera sherry, which isn't overly sweet.

For more food news and magical recipes, follow Cosmo Bites on Facebook!


Chocolate and Wine: A Perfect Pairing - Recipes

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© 2021 Z. ALEXANDER BROWN WINES, NAPA, CA

This pasta dish has very unique and exciting flavors. The notes of light and dark fruit from the wine fused into the pasta, the earthy and slightly sweet aromatics, and the daring spice that comes through at the end of the bite, all surprise your palate in a new and exciting way. Enjoy this dish with any of the Uncaged wines. Each wine will awaken and intensify different flavor profiles.

This dish paired with the Uncaged Cabernet Sauvignon takes your palate on a pleasantly intense flavor excursion. The variety of aromatic flavors in the balsamic and herb chimi, the tender earthy and umami from the ribeye, and the hints of dark fruit and pepper from the wine, all really compliment one-another very well, giving your palate a flavor fiesta.

These braised short ribs are sure to be one of your family’s favorite comfort foods. Slowly cooking the meat in a Dutch oven releases incredible flavors and fall off the bone tenderness. The Uncaged wine infuses complex flavors into the meat and provide a base for a rich, savory sauce. Paired with any Z. Alexander Brown wines this dish is really exciting for your palate.

This dish takes a classic Southern vegetable and kicks it up a few notches. Roasting the brussels sprouts and yams in the oven brings out an earthy, nutty flavor. The variety of spices and sweetness from the brown sugar are a perfect complement to the Uncaged Proprietary Red Blend. And one of the great things about this recipe is that it can be made ahead of time, and reheated in the oven in no time.

This powerful, rich dish begs for an equally full-bodied wine. Sumptuous beef tenderloin plays off the tannins in the Uncaged Cabernet Sauvignon, making for the ultimate crowd-pleasing dinner.

Dark chocolate has intense flavors. Depending on the chocolate, you can taste traces of sweet, bitter, fruity, and acidic. So the wine has to be similarly full of flavor to pair well with the chocolate. And the hint of mint really sets these cookies off when paired with wine for dessert. I recommend enjoying these cookies with a glass of the Uncaged Red Blend. It’s rich yet smooth body will boost all of the notes of chocolate, cherry, currant, vanilla, coffee and mint. Your palate will be immensely content.

Sweet, spicy and smoky – this recipe is sure to be a crowd-pleaser at any time of the year. The wings use two methods to cook smoking then frying. If you don’t want to deep-fry them, you can smoke them all of the way, or finish them off on a hotter grill.

Homemade, cheesy, Mac & Cheese. What’s not to like about this crowd pleaser? Enjoy alongside Uncaged Chardonnay for the ultimate in all things gourmet


This rich, well-balanced Chardonnay has generous aromas of ripe pear, pineapple and toasted hazelnut from barrel fermentation. Indulge yourself by pairing with EXCELLENCE Pineapple, an exciting new flavor of sweet, fine dark chocolate infused with pineapple and a delightful finish of roasted hazelnuts, caramel and cream. It’s the perfect pairing for lovers of both Chardonnay and dark chocolate.


Watch the video: Entertv:Κέϊκ ατομικά κρασιού και σοκολάτας 3 (June 2022).


Comments:

  1. Anghel

    You have become estranged from the conversation

  2. Kenney

    This is the very precious coin

  3. Yrjo

    You do not like it?

  4. Zebediah

    He didn't take it into account



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