Port and Chocolate
- KillerB
- Taylor Quinta de Vargellas 1987
- Posts: 2425
- Joined: 22:09 Wed 20 Jun 2007
- Location: Sky Blue City, England
Port and Chocolate
Noting the Port and food thread. Chocolate is not food. Chocolate is chocolate. Port and chocolate is a proper combination.
Having tasted Port with all sorts of chocolate in the past, from a Mars Bar through to the best that Neuhaus can offer, with a particular penchant for Leonidas, I can confirm that it has its place. Sometimes, it can kill the Port, being far too strong and taking all the sweetness and structure out. Sometimes it doesn't add anything; just distractes. However, sometimes it will complement the Port so beautifully that you would think that they were made for each other.
Time to put two wonders of civilised consumption together.
Having tasted Port with all sorts of chocolate in the past, from a Mars Bar through to the best that Neuhaus can offer, with a particular penchant for Leonidas, I can confirm that it has its place. Sometimes, it can kill the Port, being far too strong and taking all the sweetness and structure out. Sometimes it doesn't add anything; just distractes. However, sometimes it will complement the Port so beautifully that you would think that they were made for each other.
Time to put two wonders of civilised consumption together.
Port is basically a red drink
Re: Port and Chocolate
I agree. But not with a fine VP. I do have chocolate with port but it tends to be limited to either (a) LBV and good quality dark chocolate or (b) at the end of an off-line attended by KillerB where he makes me eat whatever he brought along with the last few glasses of Fonseca 1966
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
- KillerB
- Taylor Quinta de Vargellas 1987
- Posts: 2425
- Joined: 22:09 Wed 20 Jun 2007
- Location: Sky Blue City, England
Re: Port and Chocolate
When has a Fonseca 1966 ever lasted until the end of an off-line?DRT wrote:I agree. But not with a fine VP. I do have chocolate with port but it tends to be limited to either (a) LBV and good quality dark chocolate or (b) at the end of an off-line attended by KillerB where he makes me eat whatever he brought along with the last few glasses of Fonseca 1966
However, I would generally have chocolate with younger VPs, tawnies and LBVs. Can't think of a reason to check it out with vintages in their prime.
Port is basically a red drink
Re: Port and Chocolate
I seem to remember you bringing some to the F-Plan and on the 2 man off-line we had in Coventry a few months ago. Am I wrong?KillerB wrote:When has a Fonseca 1966 ever lasted until the end of an off-line?DRT wrote:I agree. But not with a fine VP. I do have chocolate with port but it tends to be limited to either (a) LBV and good quality dark chocolate or (b) at the end of an off-line attended by KillerB where he makes me eat whatever he brought along with the last few glasses of Fonseca 1966
However, I would generally have chocolate with younger VPs, tawnies and LBVs. Can't think of a reason to check it out with vintages in their prime.
"The first duty of Port is to be red"
Ernest H. Cockburn
Ernest H. Cockburn
- mosesbotbol
- Warre’s Otima 10 year old Tawny
- Posts: 598
- Joined: 19:54 Wed 18 Jul 2007
- Location: Boston, USA
Re: Port and Chocolate
I am chocoholic, but do not find port and chocolate to be ideal; too much sweet stuff going on.
Tawny or Madeira would be my first picks for chocolate pairings.
Tawny or Madeira would be my first picks for chocolate pairings.
F1 | Welsh Corgi | Did Someone Mention Port?
Re: Port and Chocolate
I've never really liked VP with chocolate, but I too like Tawny Ports with chocolate.mosesbotbol wrote:Tawny or Madeira would be my first picks for chocolate pairings.
VP works okay with dark chocolate, but just okay. A good tawny and a good semi-sweet chocolate elevate both.
Glenn Elliott
Re: Port and Chocolate
I'd have to agree with the semi sweet chocolate too.
Dark chocolate is just too bitter and potent for me that it blows away anything.
They only thing that I think would pair with dark chocolate for me is a blue cheese.
Dark chocolate is just too bitter and potent for me that it blows away anything.
They only thing that I think would pair with dark chocolate for me is a blue cheese.
Disclosure: Distributor of Quevedo wines and Quinta do Gomariz
Re: Port and Chocolate
dark chocolate flavored blue cheese?
g-man wrote:They only thing that I think would pair with dark chocolate for me is a blue cheese.
you've got a friend in cheeses
Re: Port and Chocolate
dark chocolate covered blue cheeseTBird wrote: dark chocolate flavored blue cheese?
g-man wrote:They only thing that I think would pair with dark chocolate for me is a blue cheese.
Disclosure: Distributor of Quevedo wines and Quinta do Gomariz
Re: Port and Chocolate
Dark chocolate covered bacon.g-man wrote:They only thing that I think would pair with dark chocolate for me is a blue cheese.
Glenn Elliott
- RonnieRoots
- Fonseca 1980
- Posts: 1981
- Joined: 08:28 Thu 21 Jun 2007
- Location: Middle Earth
Re: Port and Chocolate
Dark chocolate works very well for me with a young VP, LBV or Crusted. Niepoort sells very nice chocolates of Belgian make, with bits of black pepper in it, they go extremely well with their LBV's.
Milk chocolate can work well with tawnies, although I like it best if the tawny isn't too old, so a 10YO would be perfect.
Milk chocolate can work well with tawnies, although I like it best if the tawny isn't too old, so a 10YO would be perfect.