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8:08 pm
June 6, 2004
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Lone Ly
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Oslo, Norway
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posts 397
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The list is in Italian. I won’t make translations in fear of making mistakes, but I guess most of you’ll get a fair idea of what it says:
Toscano Black 70%: Vini dolci naturali (Banyuls) o Porto (Vintage)
Toscano Black 66%: vecchi Moscati o Sherry
Toscano Black 63%: Porto (tawnies) 10 o 20 anni di età o uno Sherry
Toscano Brown: Moscato o Idromiele o Porto bianco
Venezuela: Porto (tawnies) 10 o 20 anni di età o Baille 7 anni
Trinidad: Martell Cordon Bleu o vecchio whisky puro malto
Grenada: Vini dolci naturali (Banyuls) o vecchio Kirsch o Porto (ruby) o Calvados Pere Magliore
Jamaica: Barcelo o Rhum molto vecchi
Madagascar: Glenlivet 12 anni o vecchi Moscati o Champagne demi-sec
Porcelana: Champagne demi-sec o Madera 10 anni di età o latte intero fresco a Temperatura ambiente
Chuao: Recioto ‘Dal Forno’ o VinSanto Occhio di Pernice o Aleatico dell’Elba o Bolgheri
Tea:
Toscano Black 70%: Un Yunnan thé nero del sud della Cina
Venezuela: Un Oolong thé della Cina continentale
Ecuador: Un Ceylan
Toscano Brown; Praline miste: Un Dayeeling dell’Imalaya o India del Nord di prima raccolta
Toscano Black 63%; Grenada; Trouffes assortite Non alcoliche: Un Assam del Nord est dell’India
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“Man cannot live by chocolate alone – but woman can.” (Unknown)
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9:41 am
June 7, 2004
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Polarbear
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Tromsø, Norway
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posts 299
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Generally, I think that the only proper thing to drink to chocolate is water. Yes, pure dihydrogenmonoxide! Sparkling is even better. It cleans the moth and prepares for the choc taste. Combining wine and choclate usually creates a crash where the teastes destroy each other, so both the wine and choc taste suffers.
I make an exception for some good cognacs and prts, though.
But I should medntion that I generally thing most things with alcohol taste awful, so I am probably very prejudiced anyway. [:o)]
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My name is Polarbear and I am a chocoholic…
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My name is Polarbear and I am a chocoholic…
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10:58 am
June 7, 2004
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alex_h
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posts 1170
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i wonder how rum and chocolate go together? i usually don’t drink alcohol, but a good old rum every now and then is nice.
<<ce qui fait du bien au palais ne fait du mal à l’âme>>
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6:28 pm
June 7, 2004
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Masur
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Stockholm, Sweden
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posts 592
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Dark rum goes well together with Chocolate. You must try it.
Masur
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“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)
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9:36 pm
June 7, 2004
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Lone Ly
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Oslo, Norway
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posts 397
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I doubt Amedei would make this list if they thought alcohol destroyed the taste of their chocolate …
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“Man cannot live by chocolate alone – but woman can.” (Unknown)
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4:35 am
June 8, 2004
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Polarbear
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Tromsø, Norway
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posts 299
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quote:
Originally posted by LoneLy
I doubt Amedei would make this list if they thought alcohol destroyed the taste of their chocolate …
Sure – but I think so[8D]
(I am a fairly short person, which means I must compensate with having strong opinions on everything[:D])
OK, leaving for fieldwork now. C U in a month or so.
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My name is Polarbear and I am a chocoholic…
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My name is Polarbear and I am a chocoholic…
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4:49 am
June 8, 2004
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Hans-Peter Rot
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USA
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posts 1462
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Just think about the wine and chocolate pairing as a dessert. When you select a chocolate for a dessert, you need to choose the right one to complement the other ingredients, whether they’re hazelnuts, cherries, or a different type of chocolate. I don’t think the flavors would be enhanced or brought out in any way, but they would complement each other, and I think Amedei simply compiled a list of what they thought were the best partners to their different types of chocolate.
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9:38 am
June 8, 2004
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alex_h
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posts 1170
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be it drink or solid food, i find it interesting to blend tastes. this is a new idea for me though. usually when tasting i try to have a clear palate, yet recently i’ve found that after eating other food certain flavors of the chocolate come out stronger. maybe because i concentrate less on a perfect tasting.
i find that the less i go to extremes in tasting the more i get out of it.
<<ce qui fait du bien au palais ne fait du mal à l’âme>>
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