As it’s the season to binge on chocolate, I thought we could take a wee look at alcoholic partnerships, I mean, let’s face it, this isn’t the time to worry about hips and thighs is it?
Let’s start with milk chocolate, as that produces the largest number of Easter eggs. If you’re a white wine fan then you want something with a bit of crisp acidity but not too much in the way of oak, so the perfect partner for me is viogner and preferably from South America.
If your preference is red wine, then merlot, pinot noir or tawny port go perfectly with milk chocolate. Yes, I did use the port word outside the Christmas season but the tawnies add a delicious caramel touch to the chocolate in what can only be described as a slightly orgasmic experience.
Dark chocolate is gaining in popularity, so if you’re going dark this Easter, aim for the big boys like a good LBV port or, if you prefer less alcohol, a barolo or zinfandel. You need a bit of punch in your wine to pair it with dark chocolate and, as a rule of thumb, the more cocoa content, the bigger the punch.
There are, of course, some folk who never grew out of their Milky Bar kid days, so if your egg is of the lighter variety, try it with a Provence rose, an Alsace riesling or better still, take it back and get a decent egg.
Anyway, I’m about to tickle my fancy with a Rocky Road Egg from Hotel Chocolat and I’ve got a corker of a 20-year-old tawny to pair it with so pip pip until next week.
Corney & Barrow 20yr old Tawny
Aromas of warm fruit with hints of orange peel, nuts and spices. Absolutely stunning with chocolate and cracking value for the age.
Corney & Barrow £33.50
Bogle Merlot, California
A comical name but a pearler of a merlot. Rich, soft red fruits with soft juicy tannins and a creamy vanilla finish
Villeneuve Wines £16.00
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