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Chocolate and Port Tasting

MaldenBoy Dec 17, 2008 03:53 PM

I am researching to put together a Port and Chocolate tasting and am wondering if anyone has done one of these and can give me some pointers. How many ports how many types of chocolate?How much to pour for each sample etc. etc.

  1. t
    tmso Dec 19, 2008 03:11 AM

    Yuck, don't do it. Both are very nice things on their own, but they just don't go together. Port at least won't kill you with chocolate, but as for pairing with it? Non. I'd give you the same advice for a caviar and chocolate pairing.

    Try something else. Chocolate tasting. Chocolate and whiskey tasting, perhaps.

    3 Replies
    1. re: tmso
      lynnlato Dec 19, 2008 03:25 AM

      That's what I was thinking. A good vintage port is nice with a fine blue cheese though. A little Stilton or Gorgonzola, mmmmm. Some will argue that port and chocolate can be paired, but I really don't care for it. JMHO.

      1. re: lynnlato
        tmso Dec 19, 2008 03:41 AM

        Ooh, port and stilton, now you're talking. I'd do chocolate with a few different mineral waters, then a nice piece of fruit, and *then* port and stilton!

        1. re: tmso
          cleopatra999 Dec 19, 2008 05:58 AM

          if this is truly the case, then why is it restaurants always pair port with a chocolate dessert? are they just scrambling to find something that works with chocolate?

          I say who cares, if this is not 'supposed' to work, try it for yourself, that is what tasting is all about. Even within wine and food pairing there never seems to be an absolute answer, you can ask 10 different experts and get 10 different answers, and ultimately it will come down to your own tastes.

          I think it might be a great idea to throw some cheeses on the plate to see the difference, perhaps after you have had the chocolate.

    2. j
      jpc8015 Dec 18, 2008 08:56 PM

      Is chocoloate going to be the only food served? While a good chocolate and a fine port truly is sublime I find that other foods make certain flavor profiles come out a bit more. Certain tawny ports have a very nutty profile that goes well with simple salted nuts and I have always been a big fan of assorted cheeses with port, especially bleu cheese.

      If you are going to go with only chocolate I would do as Cleopatra999 said and do a variety of chocolates with different percentages of cocoa. I think that some of the higher percentage bars that seem less sweet will bring out very different flavors in your wine.

      1. c
        cleopatra999 Dec 18, 2008 07:58 PM

        I would have 4-5 different chocolate 'strengths'.
        a white (not a true chocolate as it only contains the cocoa butter not the cocoa)
        a milk or 2
        a 60% dark
        a 75-80% dark

        or try different single varietals such as from Equador or Peru

        I think 4-5 ports at the most and a 1/2 oz of each. You could chose different styles of port such as LBV, Tawny, White, Or a flight of vintage port such as the 10, 20, 30, 40 yrs of Taylor Fladgate or something.

        I have not done this myself, but it is on my list! let me know how it goes. You may also want to repost this on the wine board, you might get more knowledgeable wine info.

        1 Reply
        1. re: cleopatra999
          MaldenBoy Dec 22, 2008 08:44 AM

          Thanks for the tips

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