667 – Pairing

 

Wine Information:
Wine Name:
 667
Producer: Noble Vines
Region/Appellation: Monterey, California
Varietal: Pinot Noir
Vintage: 2010
Alcohol Content: 14.5%
Price: $14.99

I found this tasty gem at the Harris Teeter grocery store in Corolla, North Carolina. I set out looking for a wine that would pair with a variety of dishes. I sat down to taste this wine and tried to figure out how this would pair with chicken. Typically, white wines are paired with chicken and red wines are paired with red meats (keep in mind there is always an exception to every rule). Pairing a red wine with chicken is hard but since the majority of the drinkers in our party were red wine drinkers, I accepted the challenge. The nose of the wine was not very intense but did give off aromas of dark cherry and a hint of vanilla. The flavors of this deep, purple wine were cherry, bittersweet cocoa, and sage.

This pinot noir paired well with some of the manchego cheese we had open. I decided to try topping salt and peppered chicken with manchego cheese shavings. I failed my challenge of pairing chicken with the pinot noir, however, the dessert we had after this dinner was a to die for pairing.

Our Dessert:

  • Vanilla Bean Ice Cream topped with Divine Dark Chocolate Sauce

Divine Dark Chocolate:
 
Ingredients:
1 cup half and half
1/2 cup sugar
2 bars of Lindt – Excellence 70% cocoa smooth dark
3 tbsp. unsalted butter
1 tsp. vanilla extract

Directions:
1. Place double boiler on stove and bring water to a boil.*
2. Using hands, break up the chocolate bars into medium chucks.
3. When double boiler is ready, dump chocolate chunks in, stirring constantly, as chocolate will melt quickly.
4. Once chocolate is melted remove top of double boiler from heat.
5. In a separate saucepan, combine half and half, sugar, melted chocolate, and butter.
6. Whisk over low heat until sugar dissolves and butter melts.
7. Increase heat to medium and whisk until sauce just begins to simmer. Remove from heat.
8. Mix in vanilla.
9. Allow sauce to cool.
*Make sure the top part of the double boiler does not touch the water in the bottom half of the double boiler. This will burn the chocolate.

I recommend making this sauce at least 6 hours in advance to allow for a sufficient amount of cooling time. Don’t put this sauce in the freezer or fridge. It will cause sauce to clump.

Enjoy! 

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