Blindfolds, chocolate, wine, wine, wine, more chocolate, oh and did we mention the edible stilettos…?
..things got a little tasty at our Valentine’s Day Wine and Chocolate workshop!!
Lovely Leela of Leela’s Fine Chocolates was our guide on this amorous exploration of 2 of our Greatest Loves of All. Just like love – the relationship between wine and chocolate can be arduous ardour! There can be clashes, sometimes opposites attract..but occasionally you stumble upon a perfect, passionate match!
Leela’s delectable handmade chocolates melted in our mouths: White chocolate, Dulce, Chai with flecks of gold, a spicy Chilli chocolate, a dark chocolate with Murray River Rock Salt and the most delicious milk chocolate we’ve ever tasted.
We paired Leela’s chocolates with a fascinating array of Merchants wines – Cosham Sparkling Pinot Noir, Ms Flamingo, Sparkling Strawberry Wine from Dandenong, a Bunnamagoo Autumn Semillon (the hot favourite), a Kies Deer Stalker Merlot and our visiting winery’s Fuddling Cup Cabernet Sauvignon 2008.
The key to wine and chocolate pairing is simple – match the sweetness of the wine to the sweetness of the chocolate – and the sweetness of the company if it’s Valentine’s Day! As with most things in life (and love) you’re searching for balance. Chocolate is a cheeky dominatrix – with intense flavours of sweetness, fruit, acid coating your palate. So we recommend tasting the wine first, and then nibbling your chocolate, then taking another sip of wine, and so on… Start at the lighter end of the spectrum for both chocolate and wine, e.g. white chocolate and champagne – then work your way towards the darker shades..
Speaking of shades, things got a little heated when we asked our guests ‘how well do you know your partner?’, and with blindfolds donned there was some energetic and frantic experimentation with wine and chocolate combos.
Some mentioned it was a little (ahem) ’50 Shades..’ though we think 50 Shades of Gris would be more appropriate – perhaps we’ll save that for our next event!