Posts Tagged ‘red wine pairing


Private Wine and Chocolate Tasting!

Wine and Chocolate Pairing!

Wine and Chocolate Pairing!

Over the last month I’ve mentioned to many people of changes and new products we’re anticipating bringing into the shop to give you a greater experience on your culinary and oenological quests through life. I am thrilled beyond words to announce that Brix Chocolates are available for you to experience through Christopher’s Wine and Cheese as of this morning!

Wine and Chocolate Pairing

Wine and Chocolate Pairing

Even more exciting, we are planning a private tasting event on Wednesday, 11 July 1012 at 6:30 in the evening featuring the pairing of six wines with these wonderful chocolates designed to blend with wine and dance across your tongue! The cost of this program is $20.00 per person, and reservations are required either through our shop (828-414-9111), or through our website (by clicking here). This private tasting is being restricted to 12 people to allow for a more personal experience, so get your reservations today!

More information on the Brix Chocolate products:

From its roots in the ancient civilizations of South America to its evolution as a European luxury good, chocolate has been with man for centuries. More recently however, chocolate has evolved into a gourmet pleasure. Single origin bean sources and exotic inclusions have moved chocolate out of the candy aisle into mainstream and high-end retail and the oft-described health benefits of dark chocolate both on blood lipids and blood pressure have created a surge in demand for these complex treats.

Fine dark chocolate, like fine red wine, should be approached methodically. First, the palate must be cleared; a tepid glass of water will usually suffice. This will allow one to taste subtleties that may otherwise have been masked. Next, break off a piece large enough to coat the entire mouth – about two sugar cubes worth will do – and always taste at room temperature as cold will dull taste senses. When the chocolate is fractured it should snap away from the bar – indicating the quality of both the product and the manufacturing process. Also note the broken surface of the bar. It should have a very fine granularity while the bar itself should show color hints of brown and orange. Smell the chocolate to find any hidden aromas. Now let the chocolate reach body temperature in your mouth. It should spread smoothly and evenly and without a hint of graininess. Once you’ve enjoyed this bite, make a mental note as to how long the tastes linger.

Finally, you’ll note that while Brix does list the “% cocoa” on the label, high percentage products many times represent a high content of a poor quality cocoa. Buying dark chocolate by virtue of its cocoa content is tantamount to buying wine for its alcohol content. It’s really the taste that reflects the quality of the product. Please trust your palate and avoid the “higher is better” scam.


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