VINIDA - Wine and chocolate
Unlike savoury cheese, which can naturally flatter many wines, chocolate with its intensely sweet and bitter flavour is a natural enemy to most wines. That said, if you do it right, this romantic pairing can work absolutely beautifully.
In this tasting, we will explore a range of wines and their interactions with different types of chocolate guided by sensory scientist Janice Wang DipWSET. Different kinds of chocolate can work with different wines - darker chocolate can be less sweet but more tannic. Milk chocolate is softer, but sweeter. White and especially Ruby chocolate has a different flavour profile that can work with different wines to more common dark/milk chocolates. We will discuss why some pairings seem to work better than others, and help you discover your own favourite combinations in a friendly setting. So come join us for this difficult but sweet food-and-wine-pairing challenge!
This tasting is open for everyone, but as we sometimes will be very detailed, it does give a better experience, if you have some basic knowledge of wines. A good help is to study this "cheat-sheet ", to get a basic understanding of wines, their appearance, aromas, flavours and structure.
The presentation will be in English
This event is organised by Poul Tang poul.tang@m.ida.dk - 5171 5240
This event is closed for registration.
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