Additional information
| WINE | Its bright, golden colour and relatively smooth flow down the walls of the glass makes an inviting sight. On the nose opens quickly, with aromas of the wine’s varietals, a slightly fuller lime honey opening followed by lighter peach and white floral notes. Meanwhile, a slight herbaceous tone emerges from the background. On the palate, this intensity is also present. Green apple, citrus and vibrant acidity bring the aromas to life. Tight, characterful, with a long finish, this is a wine with a really well balanced blend. |
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| CHOCOLATE | Madagascan milk chocolate with peaches, cocoa beans and balsamic vinegar Ingredients: cocoa beans (Madagascar), cane sugar, cocoa butter, whole milk powder, sunflower lecithin, peach powder, apricot-peach balsamic vinegar, Cocoa dry matter minimum: 50%, May contain traces of sesame seeds, gluten, almonds and nuts! |
| HOGYAN KÓSTOLD? | Make sure that the wine and chocolate are served at the right temperature, Sip the wine first, then take a bite of the chocolate, and perhaps finish with another sip of wine, Between the pairs, have water or simple, unflavoured savoury snacks, It is preferable if the flavours of the wine and chocolate complement each other, enhancing but not overpowering each other, It's important to keep the right order, allowing the flavours to move from lighter flavours to fuller, more intense flavour pairings., It's easier to work with wine that tastes nearly as sweet (alcohol sweetness counts) as chocolate., High tannin wine should not be paired with intensely bitter chocolate. |
