My Tender-est Twosome

Feb 24, 2010 by jennifer

When Lenn and I finally decided to do a combined Wine Blogging Wednesday – Sugar High Friday event, I couldn’t resist the lure of chocolate for my entry. I knew that even if I had to sip a dozen different kinds of wine I would eventually come across one that went with chocolate. And even if I had to swelter through baking baker’s dozen chocolate cakes, I would make one that went well with the wine.

It turns out it was less difficult than I thought. The cake part was simple – an almost flourless chocolate torte with coffee undertones, sprinkled with some stunning Maldon salt. I figured that a medium-bodied French wine with raspberry and chocolate connotations would do just fine next to the deep, dark provocative flavours of the torte.

I poured myself a glass of Caves des Papes – Cotes du Ventoux ($11.95 CAD) after allowing my torte to settle and cool on a rack in the kitchen. I put my feet up, sat took a sip. It was delicious: bright and ever-so-slightly fruity (oh, those delectable raspberries!) with vaguely sinister undertones of chocolate and smoke. The wine is a deep, dark ruby colour – almost purple, even when held up to the light; quite striking, really.

This wine has a nice light finish. It is perfectly smooth to the very last hint of taste in your mouth. This wine married fantastically with the chocolate torte, especially with the sprinkling of sea salt I added with plating.

Thank you so much to Lenn for allowing me the opportunity to search out a wine that I would be able to enjoy with dinner and dessert, and to ask the rest of you to do the same.

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Your Tender-est Twosome (WBW # 66 & SHF # 63)

Feb 2, 2010 by jennifer

February is the month for perfect dinners – and even more perfect desserts. Everyone wants to make that quintessential meal for their loved one(s); and not only on Valentine’s Day. Here, in the ice-covered northern hemisphere, we are starting to feel the dog days of winter upon us and beginning to wonder if spring will ever arrive. I think it’s time to step it up a notch and make dessert a serious priority.

Most meals end with dessert and coffee or a glass of liqueur. The focus on the meal is long since gone, as is the wine. Guests are getting sleepy, hosts are getting antsy about the clean-up ahead of them and no one is paying attention to what they’re eating or drinking anymore. I think this is shameful. Every once in a while, dessert deserves the attention given to a main course; and a wine to match. That chocolate torte needs a nice glass of Bordeaux. That lemon tart is calling out for a few sips of Vidal. Your signature coffee cake demands a swig (or two) of a good ice wine.

The proper pairing of a sugary confection with a good wine is a difficult thing to maneuver. I have seen it done a few times in restaurants, once or twice at dinner parties and maybe done it once myself – and I almost certainly managed it by accident. Do you go sweeter with the wine than the dessert or match it? Do you go red or white or ice? Do you try to harmonize regions or go completely off the map (so to speak) with your choice…?

You have the chance to decide all this and more for yourself this month with the first ever joint SHF-WBW Dessert-Wine Pairing Event! All bloggers (food, wine or otherwise) are welcome to participate. Post your entry on Wednesday, February 24, complete with tasting notes, comments and a picture of the wine and dessert. Email me with a link to your entry, your name, your blog name and a 100 x 100 jpg titled with the name of your blog. I will post a roundup in the following days.

I am looking forward to seeing what sort of Tender Twosomes you come up with.

If you are interested in hosting SHF in 2010 please get in touch with me as soon as possible. I have slots available but they are filling up fast!

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