It can be a blissful occasion and a union of tantalizing flavors that complement each other in Wine and Chocolate Pairing, a.k.a. Cocoa-Vino matrimony. As February has been deemed the month of all things hearts and cupids and you are
guilted compelled by the lure of commercialization to purchase that glossy red box of confectionary delights and a glistening bottle of wine to accompany, take note! Not all Cocoas will play nice with all Vinos…and vice versa.
Tis the Season for sitting near the fireplace while the tree is lit and glistening and sipping on a steaming hot mug of mulled wine. (If fireplace is missing, download fireplace app on your phone now. Proceed…)
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To become a master of anything, you first need to know the basics. That’s why I’m embarking on a Wine 101 Series to get to know our grapes better. Without going all text book-y on you, my goal is to give you a taste of the history behind some of the more well-known wines and then throw in a few rogue varieties just to mix things up a bit – which, really, is another series all together ie) blends. So without further adieu, let’s start with one of my favorites: Cabernet Sauvignon.
In the heat of a summer’s evening, sitting out on your back porch, mingling with close friends while the men guard the BBQ, you enjoy a glass of that crisp, fruity, blushing drink we call Rose Wine. But just how rosy is your rosé? Is it the pretty in pink type? Maybe a lovely aubergine hue? Or perhaps a sunset orange color? The color of your blushing glass reveals how your Rosé was produced and what variety of grape was used.