Tonight we will be pouring samples and pairing wine with Chocolate for a book signing event with Northwest author Sheila Roberts. Her latest book "Better Than Chocolate" will be available and she will be chatting with guests. Join us at our local Downtown Hillsboro bookstore Jacobsen's Books & More, 7:00-9:00 pm, enjoy some chocolate, wine and great conversation. Below you will find the list of pairing suggestions I'll be sharing.
Jacobsen's Books & More
211 E. Main Street
Bittersweet Chocolate: The most intense, richly-flavored dark chocolate is 70% to 100% cacao. Bittersweet chocolate can have bitter, roasted, fruity, earthy, woodsy, ashy and/or nutty notes.
The same wines will match bittersweet chocolate and semisweet chocolate.
Pair with: Bordeaux, Cabernet Sauvignon, Grenache, Malbec, Merlot, Tawny Port, Ruby Port, Shiraz, Zinfandel
Semi-Sweet Chocolate: Dark chocolate with 50%-69% cacao has strong, complex flavors, with nuances that are nutty, spicy, floral, earthy, fruity, and/or caramel. The aftertaste is balanced, not too sweet.
Pair with: Same as above
Milk Chocolate: Milk chocolate has a higher percentage of sugar and smaller percentage of cacao. This, along with its milk content, yields a milder, sweeter product with fewer flavors and aromas. Prominent flavors include brown sugar, cocoa, vanilla, honey, caramel, milk, cream, nutty and/or malt.
Pair with: Muscat, Moscato, Tawny Port
White Chocolate: Made without chocolate liquor and thus not a true chocolate, white chocolate is a rich product made with cocoa butter, sugar and milk solids. It has sweet flavor notes including cream, milk, honey, vanilla, caramel, and/or fruit.
Pair with: Champagne, Gewurtztraminer, Muscat, Moscato, Riesling
Fruit Flavored Ganache and Crème: Fruit-flavored truffles, chocolate cherries, chocolate-covered fruit, dipped glazed or fresh fruit.
Pair with: Framboise Dessert Wine, Orange Muscat, Pinot Noir, Port, Rose Champagne