Sweets for the Sweet
By Sandy Mansur

Wine and chocolate? Together? That’s what I thought until I found out it’s been a match made in heaven for centuries. This Valentine’s Day, surprise your sweet with this combo. You won’t be disappointed!

So, there we were, 11 eager participants at a wine tasting soiree. Well, in all honesty, it was more like 10 eager participants and me. I was less than eager. Way less. In fact, skeptical would be an accurate description of my mindset. Wine and Cheese? An enthusiastic, “Yes!” Wine and chocolate? “No way.” Despite my misgivings, there I was at Divine Wines in the Masonboro Commons Shopping Plaza courageously preparing to consume wine and fudge…together…on purpose.

Duke and Tracee Hagestrom of Fudgeboat on the Boardwalk fame teamed with Ernie Manzella of Divine Wines to host the party. With February 14 fast approaching, it was an occasion to introduce the idea of gifting wine and chocolate as a refreshing alternative to traditional Valentine’s Day hearts and flowers. Wine and chocolate. Chocolate and wine. Either way, the incompatibility caused my lips to pucker and left my mouth feeling like flannel.

I longingly roamed the aisles of Divine Wines. The atmosphere, by the way, rocks. What could be better than meandering through 1200 sq. ft. of some of the finest wines and gourmet delicacies in all of Wilmington? The smell of chocolate began to fill the air as Duke and Tracee sliced a dazzling array of gorgeous fresh fudge. I brightened slightly. Maybe I just wouldn’t drink the wine.

Prefacing with a comment about fads and how quickly they fade, I asked Ernie how long this trendy new coupling of wine and chocolate had been in vogue. He diplomatically informed me that it has long been considered a “classic pairing” and has been enjoyed as a twosome “for centuries.” At that moment I realized I didn’t know squat about fine wines.

I slunk humbly to the tasting bar where Bill Loue, manager of the fine wine division of Mutual Distributing Company, began the presentation. A self-proclaimed “nut case foodie” with a strong culinary background, Bill immediately dispelled any preconceived notion that wine tastings need be snooty affairs. He declared confidently, “This will be fun!” My instincts screamed, “Yea, right!” I avoided eye contact.

A natural entertainer, Bill shared amusing facts, tips and antidotes as well as his personal mantra. “Simple food, complex wine; complex food, simple wine.” His exuberance for the grape was contagious.

“Everyone,” he stated matter-of-factly, “is a wine expert.” His advice? Forget the mystique. Eliminate the intimidation factor, and “go with what you like.” Color is unimportant. If you like white wine with steak and red with fish, that’s fine. “You are never wrong if you enjoy the pairing.” Price doesn’t matter either. If the wine you like costs just $5.00 a bottle, don’t be embarrassed. Rejoice! Your taste buds make you the expert.

We learned that dessert wine, like dessert, is always sweet. The bottles are half the size of regular wine bottles, but only half as much is poured in a glass. The alcohol content is high and can reach up to 40%, so it is intended to be sipped slowly. When served with chocolate, the wine should be at least as sweet as the chocolate. The stronger the chocolate, the more full-bodied the wine needs to be.

When selecting a wine, Bill suggested matching the tastes you like in chocolate (nuts, berries, fruit, etc.) with the wine. Wines that compliment chocolate are generally fortified, which means that the alcohol content has been upped with the addition of more alcohol, often brandy. Port, Madera, and Muscat are popular examples. While white wines should always be chilled, and Bill recommends chilling the reds for 15 minutes to bring out the fruit flavors.

As Sales Rep Liza Everhardt began pouring a syrupy, white “fortified French Muscat” into our glasses, Tracee served a delicate, peach-colored creamsicle fudge with teeny, tiny tasting spoons. Our instructions were to sip, taste the fudge and sip again. The moment of truth had arrived. I was determined to be brave.

Boldly, I swallowed the wine. Sweeeeeeeet! Dense. Fruity. And strangely delicious. I watched intently as several of the participants eagerly dove into the pastel fudge. No signs of puckering mouths. Only “Ooohhs” and “Ahaaas” from this crowd. Throwing caution to the wind, I nibbled a tiny shard of fudge and followed it daringly with another sip of Muscat. Amazing. Nuances of orange, cream, butter, and more orange exploded in my mouth. The fudge made the wine taste better, and the wine returned the favor. Bill explained that the dynamic relationship between wine and food means that each will actually enhance the flavor of the other if you have a good match.

Next up was milk chocolate fudge served with an Italian member of the black Muscat family. The wine was light and refreshing with a lingering berry taste. And the chocolate? Again, amazing. Rich, creamy, chocolatey berries. Delicious.
From there it was a tawny (aged) Australian Port with chocolate walnut fudge. There was nothing subtle here. Every bite and sip literally burst with rich, dynamic, nutty flavors. Nirvana!

A rich California red called Deco Port teamed with chocolate peanut butter fudge. Despite an initial bouquet (aroma) of fresh asparagus, the Deco pulled off the pairing. Bill admitted that finding a wine to accompany peanut butter had been a bit challenging, proving beyond a doubt that there is indeed a wine to go with every flavor.

A dark chocolate fudge was presented with “one of the finest dessert wines” ever created, a 2003 Banyuls from France. There was a reverence in Bill’s tone as he devoutly described the complex properties of this “granddaddy” of all desert wines. France’s version of vintage Port, it can age for up to 70 years in the bottle. “Rare and very expensive,” he cautioned. Judging by Bill’s confession that he could “sit and drink this all day,” I suspected that this may have been his personal favorite union.

Our last indulgence was an Italian beauty, Rosa Regale, with…are you ready…chocolate covered strawberries! It was a festive rose-red sparkling delight, and the strawberries sent the pink frothy bubbles dancing across my tongue. The combination was delicate and decadent. Best of all, Bill declared, “This wine will go with almost every dessert.”
All good things must come to an end, but you couldn’t have proven it by this crowd. Despite the fact that more than two hours had elapsed, not one person budged when the program officially concluded. Since it was obvious that no one had any intention of leaving, Bill graciously offered to field questions. During this informal Q & A session, we heard some interesting projections and fascinating tidbits about the world of grapes, including:

• Argentina is the next up-and-coming wine region.

• Spain is making some great strides in the industry, and their wines are a very good value.

• 20-25% of people in our country drink wine.

• Although California will always be the best wine region in the country because of their climate, North Carolina wineries are doing a great job despite their climate. He is very impressed by the unique flavors and characteristics that the North Carolina vintners have been able to achieve.

• In two years the US will become the largest consuming wine country in the world. We will literally run the wine world.

Reluctantly, guests finally headed toward the door. It had been an enchanting, educational, entertaining evening courtesy of Bill and our generous hosts, Ernie, Tracee and Duke. Who knew being wrong could be so much fun?

For a romantic, sensual, seductive, decadent Valentine’s Day indulgence that you and your sweetie can share, we suggest a visit to the Fudgeboat on the Boardwalk and Divine Wines, another perfect pairing.

The Fudgeboat will be selling their decadent chocolate covered strawberries at a kiosk at Independence Mall starting the week before Valentine’s Day.

The Specifics

Wine: Jaboulet Muscat de Beaumes de Venise, Rhone, France

Fudge Flavor: Creamsicle

Wine: Falesco Pomele, Lazio, Italy

Fudge Flavor: Milk Chocolate

Wine: Chateau Reynella Old Cave Tawny Port, Australia

Fudge Flavor: Chocolate Walnut

Wine: Deco Port, California

Fudge Flavor: Chocolate Peanut Butter

Wine: Domaine du Mas Blanc Banyuls Rimage, Banyuls, France

Fudge Flavor: Dark Chocolate

Wine: Castello Banfi Rosa Regale, Piedmont, Italy

Fudge Flavor: Chocolate Covered Strawberries
 

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