It's after 9 pm, the kids are in bed, and I am in the mood to r-e-l-a-x.  I decide to try a chocolate bar I have not had before, Moser Roth premium dark 85%.   This bar is intensely nutty, soft on fruit and earth.  The snap is hard and the melt is slow to release its flavors. 

I can sense that the bar lacks a little something, and then the light goes on.  I need to pair this bar with wine.  Since I don't have time to pick and choose, I reach for the malbec I have on hand.  It is a 2008 Reserve from Alma Andina vineyard, Mendoza region Argentina.  The label set me up to be hopeful as it describes the tasting notes concentrated in red and black fruit flavors, hints of toasted vanilla with a long cherry finish. 

The chocolate and wine do indeed go well together in spite of an oaky bitterness that tries to poke through.  I made a good call because the wine adds some much needed oomph to the chocolate.  (Note that the wine stands well alone, it does not need the help of the chocolate.)

Now - this is relaxing!

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Bryn Kirk

Course Facilitator at Chocolate University Online

Bryn worked for nearly 10 years in a research and product development for Ambrosia Chocolate Company in Milwaukee, Wisconsin. Now she develops all of the CUO lessons and coaches the members of the Primal Chocolate Club.

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