Additional information
| WINE | A raspberry-red wine with a very dense texture and a richly fruity character. The aroma features cherry and brandy cherry, while the palate reveals hints of sweet strawberry and raspberry. It has moderate acidity and, compared to a Siller, a medium body. The finish features faintly spicy notes accompanying the long-lasting, pleasant aroma of fresh sour cherries. |
|---|---|
| CHOCOLATE | Caramelized pecans with Madagascar milk chocolate flavored with tonka beans and raspberry vinegar. Ingredients: pecans, cane sugar, cocoa butter, milk powder, cocoa beans, sunflower lecithin, raspberry balsamic vinegar, tonka beans, raspberry powder |
| HOW TO TASTE? | Make sure to serve the wine and chocolate at the correct temperature. First, take a sip of the wine, then take a bite of the chocolate, and finish the tasting with another sip of wine if desired. Between tasting pairs, drink water or eat simple, unsalted snacks. It is ideal if the flavor profiles of the wine and chocolate complement and enhance each other, but do not overpower one another. It is important to follow the correct order, allowing the aromas to unfold as you progress from lighter flavors to richer, more intense pairings. It’s easier if the wine’s profile is nearly as sweet (including the sweetness from alcohol) as the chocolate’s flavor profile. Do not pair high-tannin wines with intensely bitter chocolate. |
