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From: broder@magic.DEC.COM (Andrei Broder)
Newsgroups: net.cooks,net.wines
Subject: Pairing chocolate desserts and wine
Message-ID: <262@magic.DEC.COM>
Date: Mon, 10-Mar-86 21:02:09 EST
Article-I.D.: magic.262
Posted: Mon Mar 10 21:02:09 1986
Date-Received: Wed, 12-Mar-86 22:26:37 EST
References: <336@hropus.UUCP>
Reply-To: broder@magic.UUCP (Andrei Broder)
Organization: DEC Systems Research Center, Palo Alto
Lines: 25
Xref: watmath net.cooks:6184 net.wines:709


I never found a very good pairing of the form [dessert containing
chocolate, wine].  Any suggestions?  

Let me state that "Very good" means that  food and wine are mutually
enhanced.  

Some examples of very good pairings are: [Blancmange, Sauternes],
[tart with oranges, Muscat de Beaume de Venise], [``Tuiles'' (a sort
of dry cookies) with nuts, Sherry ``oloroso''].  

A stellar combination I tried a few month ago was a warm upside down
tart (Tarte `Tatin') with apples and quinces (based on a recipe from
the ``Chez Panisse Desserts Cookbook'') and a chilled Sauterne.  The
Sauterne was good but not outstanding by itself, but with the tart
was wonderful.

One interesting pairing containing chocolate is [sauteed quails with
bitter chocolate sauce, a chocolaty-tasting burgundy], but few people
like it for dessert.

- Andrei 

P.S. I will post recipes if there is enough interest in any of the
dishes mentioned.