New Forum on Food and Wine!!!

nicko

Founder of Cheftalk.com
Staff member
4,314
351
Joined Oct 5, 2001
You asked for it so here we go! Lets get some discussion going about food and wine pairing, cooking with wine, anything at all about wine.
 
7,375
69
Joined Aug 11, 2000
Ok Cabs and Chocolate anybody got some good combos. I've had Valharona 70% with Silver Oak and it was pretty darn good.
 
1,908
274
Joined Oct 28, 1999
Champagne Brochetto d'oro... a raspberry champagne paired with a great chocolate torte is Fantastic. If you can find this champagne, it runs about $30 a 750ml. It is not some lame 'chic' flavored sparkling, but the real deal! Try it... you'll like it.
 

nicko

Founder of Cheftalk.com
Staff member
4,314
351
Joined Oct 5, 2001
I have only had champagne and chocolate, but I have read about chefs pairing hearty reds with high quality chocolates. Interesting, I will have to try it.
 
4,508
32
Joined Jul 31, 2000
A number of years ago at Ch, lafite in Pulliac bordeoux did a backwards dinner with Ch Yquem , witch is a sautern. they started the dinner with seared foie gras with carmilezed tourned pears and sautern/pear aspic and searved with Yquem and then they had a chocolate dessert (forgotwhat it was ) but they served lafite with the dessert! Lafite has a tendency to have hints of cocoa, sweet spice and anise in its charector.the meal was wonderful and proved a point that you can go against what is perseved to be the only way do drink wine, and show that a wine with a great match as far as bouquet and taste and respect for the sutle flavoures of the food to be served can work.Try it sometime. its alot of fun. ofcourse most of us will have to find alternitives to lafite and Yquem $$$$$$$ But there out there
 

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