Nice-looking, but doesn't play so well with others
We paired three wines with chocolate desserts, including chocolate-covered strawberries, kiwi, and banana, plus biscotti and a couple of wine-flavored chocolate sauces. While we were especially fond of Viansa’s “Prindelo” 2006 (a blend of red Italian varietals and some zinfandel) with the biscotti and choco-wine sauces, we just couldn’t warm to any of the reds, including Viansa’s fancy Pomerol-style “Samuele,” with the chocolate-covered fruit. “They clash,” said our friend Terri.
My theory: It’s because of the acids in the fruit. They bumped up against the acid flavors in the wine and made for a wincing experience. The biscotti, though, especially because they had licorice in them, matched up perfectly.
So sorry folks. The classic Valentine’s treat of strawberries-dipped-in-chocolate are best paired with something other than wine, in our opinion. Any suggestions from you lovers out there?
