Additional information
| WINE | "Serious wine, for serious people. Authoritatively deep colour and deep bouquet. The aromas are of bottle and barrel ageing Fine spices of oak aging, tobacco and cedar on the nose. A delicate liqueuracy permeates both the nose and the palate, thanks to its high but well-integrated alcohol content. Soft acidity and velvety tannins. The whole character of the wine radiates warmth. Chocolate and a slight chalky sensation are also present. A wine with great arch and body with a long lasting finish." – Bernáth-Ulcz Adél, CsokiLaBor |
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| CHOCOLATE | Dominican dark chocolate with dried plums and red voatsiperifery pepper: cocoa beans, sugar, cocoa butter, soy lecithin, vanilla, prunes, red voatsiperifery pepper. |
| HOW TO TASTE? | Make sure that the wine and chocolate are served at the right temperature. First sip the wine first then take a bite of the chocolate and finish with another sip of wine. In between pairs, have water or simple, unflavoured savoury snacks. It is preferable that the flavours of wine and chocolate complement each other, enhancing but not cancelling each other out, it is important to keep the right order, allowing the flavours to move from lighter flavours to fuller, more intense flavours, It's easier if the taste of the wine is nearly as sweet (alcohol sweetness counts) as the taste of the chocolate, Don't pair high tannin wines with intensely bitter chocolate. |
