Chocolate Pecan Caramel and Petite Sirah
August 29, 2011
Looking for a wine that would work with cluster, I described what I needed and then took the suggestion from a very knowledgeable wine guru. But up until serving it, I had not tried this particular combination. This always makes me a bit nervous because I am using something unfamiliar, yet I’m simultaneously excited to try something new.
The pairing did not disappoint! This wonderful twosome worked great in the tasting and would also be a very satisfying after dinner treat.
Petite Sirah wine is dark, and inky colored, with firm texture and thick mouth feel. This works well with the thick feeling of caramel and pecan. The flavor notes in this particular petite sirah offered deep fruit of plums and red berries with a hint of spice and a touch of astringency that enhanced the nutty and buttery notes of both the pecans and caramel.
The dark chocolate, around 60% cacao content, complements the tannins in the wine without creating a bitter aftertaste. I think if the dark chocolate were any higher in cocoa solids and the wine a bit more aged, this pairing would be unsuccessful. But somehow all this complexity works, and it works very well!
The wine came from the Bogle Winery in California. According to their website, www.boglewinery.com, Bogle Petite Sirah is “...voluptuous and full-bodied on the entry, the heady aromas of black currants and plums awaken the senses...tones of leather and cocoa...juniper and spice...this wine finishes long and lingering.”
They say it is best served with rich meat dishes and hearty sauces, but I should inform them that it is best enjoyed with Dark Chocolate Pecan Caramel Patties!
Enjoy!
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