The Art of Wine & Chocolate

Combining the art of wine and chocolate, Inniskillin winemaker Bruce Nicholson has expertly matched a selection of Inniskillin’s table wines with various flavours of SOMA artisanal chocolates.

Bringing the pairings to life, Inniskillin Estate chef David Penny has created rich, delectable recipes ranging from cocoa cured duck breast to pulled chicken sliders with red wine and chcoolate BBQ sauce. It’s not every day that you see a culinary collaboration between a winemaker, a chef, and a chocolatier – and yet, pairing wine with chocolate seems so natural. After an extensive (and fun!!) tasting process, five wonderfully matched pairings were selected, each with its own distinctive flavour palette. The recipes are an excellent take-away for those looking to serve up some connoisseur-quality dishes at their own home.

1. FOR THE BOLD-FACER
Inniskillin Cabernet Franc + SOMA Madagascar 70%

For the foodie who enjoys a full-bodied wine, the Cabernet Franc’s generous fruit aromas of raspberry and blackberry are the ideal accompaniment to the big red fruit notes of the Madagascar chocolate.

Inniskillin 2011 Niagara Estate Collection Cabernet Franc $14.95 at the LCBO, Wine Rack and online at www.greatestatesniagara.com 

SOMA Madagascar 80g bar $8.25 in store at Distillery Historic District, 32 Tank House Lane, or 443 King Street West and online at www.somachocolate.com

2. FOR SOMEONE A LITTLE SPICY

Inniskillin Late Autumn Riesling + SOMA Dark Fire 66%

The hint of Riesling sweetness is offset by the spicy aromas and textures of the Dark Fire chocolate – just right for that special someone with a real zest for life. A floral bouquet is abundant on the nose, with the heat of cinnamon, chili, and ginger coming on at the end for a lingering finish.

Inniskillin 2011 Niagara Estate Collection Late Autumn Riesling $12.95 at the LCBO, #219543, Wine Rack and online at www.greatestatesniagara.com

SOMA Dark Fire 66% 80g bar $8.25 in store Distillery Historic District, 32 Tank House Lane, or 443 King Street West and online at www.somachocolate.com

3. FOR THE MYSTERIOUS ONE

Inniskillin Pinot Noir + SOMA Dark Blend 64% Peruvian Dark Chocolate

Dark decadence is the focus of this pairing, with the Pinot Noir’s rich berry aromas providing the perfect complement to the robust flavour and subtle sweetness of the Peruvian dark chocolate.

Inniskillin 2011 Niagara Estate Collection Pinot Noir $14.95 the LCBO, #261099, Wine Rack and online at www.greatestatesniagara.com

SOMA Dark Blend 64% Peruvian Dark Chocolate 80g bar $6.00 in store at Distillery Historic District, 32 Tank House Lane, or 443 King Street West and online at www.somachocolate.com

4. FOR THE TRADITIONALIST

Inniskillin Oak Aged Chardonnay + SOMA Costa Rican Milk Chocolate 32%

The tropical fruit aromas of this wine are enhanced by the buttery texture of the milk chocolate blend. Soft oak marries with creamy vanilla components, making for a scrumptiously balanced palette – ideal for the quintessential chocolate and wine lover.

Inniskillin 2010 Niagara Estate Collection Oak Aged Chardonnay $14.95 the LCBO, #317768, Wine Rack and online at www.greatestatesniagara.com

SOMA Costa Rican Milk Chocolate 32% 80g bar $6.00 in store at Distillery Historic District, 32 Tank House Lane, or 443 King Street West and online at www.somachocolate.com

5. FOR THE INDULGER

Inniskillin Vidal Icewine + SOMA Caramel Cream Kiss

This mix of luscious Vidal Icewine and creamy milk chocolate ganache is sure to delight even the most luxurious of palettes. Both reflecting the pinnacle of craftsmanship in their field, this is a match of superior quality that will prove irresistible to anyone on your list with a sweet tooth.

Inniskillin 2008 Vidal Icewine 200ml $26.95 the LCB0, #990895, Wine Rack and online at www.greatestatesniagara.com

SOMA Caramel Cream Kiss $2.00/truffle in store at Distillery Historic District, 32 Tank House Lane, or 443 King Street West and online at www.somachocolate.com

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THE CHEF’S MENU

Inniskillin Estate Chef David Penny SOMA chocolate-infused treats

Celetric soup with porcini mayan chocolate dust

(pair with Inniskillin Oak Aged Chardonnay)

Pulled chicken slider with red wine chocolate BBQ sauce

(pair with Inniskillin Cabernet Franc)

Cocoa cured duck breast with a red onion confit

(pair with Inniskillin Pinot Noir)

To access the full recipes: http://tinyurl.com/dy79oe9

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