I stopped by Green & Black’s Chocolate event and met with the Global Head of Taste Micah Carr-Hill. (Yes, Micah’s title is “head of taste”! Lucky Michah – a food scientist by training, Micah has been the official chocolate master and master palate behind the brand for the past eleven years.)
I could only stay a short while, so I ended up with a one-on-one tasting of Green & Black’s organic chocolates and wine pairings with Micah (also author of the just published The Green & Black’s Organic Ultimate Chocolate 
Recipes: The New Collection, $24.95)
We chatted as one food scientist to another… (yes, one of my degrees is in both nutrition and food science). We started with my least favorite – the white variety. Although I’m not a white “chocolate” fan it paired well with the acidity and botrytis of the sauterne: Doisy Vedrines, (Barsac), 2007.
Next was the Milk Chocolate with caramelized peanut and a hint of sea salt that matched with the spiciness and fruit of the aged Trimbach, Gewurtztraminer, “Vendages Tardives” 2000.
An aged 20-years Sandleman, “Royal Corregidor” Rare Sherry paired well with the Milk Chocolate with whole roasted almonds — just as salted almonds and sherry do when in Spain or Portugal.
The delicate style of the Rare Wine Company (Vinhos Barbeito), Madeir “New York Malmsey” worked with the Dark Chocolate with whole tart cherries; the plum-berry fruit of the Domaine de la Casa Blanca, Banyuls, 2008 worked with the less sweet Dark 70%, while Bodega Renacer, “Enamore,” 2008 – an Argentinean wine, made in the style of Amarone with partially dried grapes (aka raisins) with a high alcohol content worked with the least sweet chocolate, the Dark 85%.
What was confirmed for me here was that chocolate always works as a dessert and with a carefully selected vino. Happy holidays!
-bonnie
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