VINIDA - Wine and chocolate

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

Information
  • When

    10. apr. 2024 19:00 - 21:30
  • Where

    IDA-huset Aarhus., Mariane Thomsens Gade 2F, 3. sal, 8000 Aarhus C

  • Registration Deadline

    7. apr. 2024 - 23:55

  • Organizer

    Aarhus Afdeling, IDA Østjylland

  • Event Number

    353369