Yes indeed, we're at it again. On Friday, May 28, 2010, I'll be teaming up with Master Chocolatier Christopher Curtin of Éclat Chocolate to espouse the possibilities and pleasures of pairing fine chocolates with wines that sparkle.
Honestly, I've long been a firm believer that chocolate and wine are not a match made in heaven. But Sir Curtin's chocolates are uncommonly savory. And I'm always up for a challenge, especially when it comes to difficult food and wine pairings.
Here's a sneak peak at what I'll most likely be pouring:
- Prosecco Montello e Colli Asolani, Bele Casel NV (always a great way to start)
- "Cravantine," Domaine Fabrice Gasnier NV (a rosé sparkler produced from Cabernet Franc in the Loire Valley town of Chinon)
- Champagne Brut Réserve, Béreche et Fils NV (yes, only one actual Champagne, but it's wicked good)
- Lambrusco Grasparossa di Castelvetro "Rive dei Ciliegi," Francesco Vezzelli 2009 (dry, fizzy red from Emilia-Romagna)
- Moscato d'Asti, GD Vajra 2009 (I'll have just returned from Piemonte, all set to regale you with tales of the trip)
Please call Éclat at 610-692-5206 for reservations or further information. Cheers!
5 comments:
David, I'd love to join you at that one (I loved the spirits and chocolate session), but I have to be in Leuven. My focus that night will have to be seafood and beer.
Hmmm, Belgium, West Chester, Belgium, West Chester.... Sorry you won't be able to make it Francis, and I'm glad to know you enjoyed our last session.
Be sure to drink some Flemish Sour for me while in Leuven. Enjoy the trip.
I feel I should say, I absolutely love your website. Could tell me how I can subscribe with it. I invite you to see my post, I hope you will find interesting too.
Okay, I see the Moscato...but other than that, no demi-sec? No brachetto d'aqui? I'm up for a challenge, sure, but this seems almost perverse. Can't wait to hear how it comes out.
I'm the first to admit the selection is at least a little perverse, Mr. Mule. Partly it's driven by what's available to me (and exciting to pour and taste). I also like to push into the territory where we test people's preconceived notions about what does work (i.e., lots of people seem to be infatuated with Brut Champagne and chocolate... we shall see) and also present some options that many might be unlikely to try on their own (such as the Lambrusco).
I'll report back if it feels right.
Post a Comment