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My first appointment was at the Cite du Chocolat Valrhona, where I met the Directeur, Franck Vidal.
As luck would have it, my meeting with Vidal quickly turned into a spontaneous introduction and chocolate tasting session with Valrhona’s Corporate Pastry Chef Derek Poirier, a James Beard Foundation inductee for the 2014 Top Ten Pastry Chefs in America. At Vineum, Jean-Luc Chapel, Prestige Account Manager for PJA, and I agreed upon a tasting strategy for the wines and chocolate—see “Simple Guidelines.” A sampling of our tasting notes is below. Overall, my research visit to find out about wine and chocolate in France ended up being a much deeper journey into tasting.
Lighter bodied wines can be paired more easily with light, creamy and smooth chocolate (milk). Full-bodied wines (especially ones with higher sweetness and fruit concentration) can be paired more easily with dark, rich and strong chocolate.
Chocolate can also have tannins, so to avoid too much bitterness, pair it with a sweet, white wine or lighter-bodied fruity red.
Everyone varies in their sensitivities and preferences for wine and chocolate, so use these suggestions above as a guide and enjoy exploring these pairings. Wine: 2010 PJA “La Paradou” Beaumes de Venise AOP (Rouge) – dry, ripe red fruit, floral (violet, red roses), leather, minerality, hint of black pepper on finish. Chocolate: Bahibe 46 % Milk Chocolate – sweet milk and intense cocoa notes, fruity acidity, hint of nuttiness, and slightly bitter flavor. Notes: Balanced acidity in wine enhances fruit, floral, and spice notes while chocolate provides contrasting nuttiness and creamy texture for wine.
Bonus Liqueur: Chartreuse VEP (Exceptionally Prolonged Ageing) 15 yrs – sweet, mint, thyme, caramel, licorice, fresh cut grass.


Notes: wine brings out cocoa, vanilla, dark fruit notes in chocolate, a lovely contrast to notes in wine.
Wine: 2010 Qupe Marsanne Santa Barbara County, California – dry, pineapple, citrus (lemon, lime) honeysuckle, butterscotch.
Notes: Chocolate complements pineapple and citrus fruits along with creamy texture in wine. Wine: 2010 Domaine de Durban Muscat de Beaumes de Venise AOP France – floral (honeysuckle, jasmine, orange blossom), white peach, ripe citrus (lemon, lime).
Laura tells us about her personal journey in discovering the interplay between Rhone varietals and chocolate – sounds like a delicious journey! I was curious about how the relationship between their tasting components can create delectable matches between wine and chocolate.
Fortunately for me, I have French family members with friends in the chocolate business and have personally established some of my own connections in the wine world. I showed him an initial list of the types of wines and chocolates I was planning to use for the SWE conference and he immediately pulled out some chocolates to taste.
Coincidentally, English journalist and Decanter Contributing Editor Andrew Jefford happened to be at Jaboulet.
If you’d like to learn more, I hope you will join us to learn more about the featured wines and chocolates to be tasted in Seattle on August 15th. The percentage of chocolate can give you a general idea of its sweetness—a higher percentage of cacao in the chocolate will have a lower percentage of sugar. Wine brings out tropical notes of banana, coconut in chocolate, while chocolate displays dark fruit and silky texture in wine.


After a few emails and phone calls, I had booked appointments at the Cite du Chocolat Valrhona and Paul Jaboulet Aine’s Vineum, both located in the northern Rhone Valley city of Tain-l’Hermitage, just one hour south of France’s gastronomy capital, Lyon. We selected chocolates to take to the Paul Jaboulet Aine (PJA) Vineum (tasting room and restaurant) the next day.
The wine gods were smiling upon me once again, and PJA donated 5 wines for the SWE Conference.
She is a Certified Specialist of Wine and Certified Specialist of Spirits with the Society of Wine Educators, an Italian Wine Specialist with the Associazione Italiana Sommelier and a WSET Diploma candidate with the Wine and Spirits Education Trust, based in London. I had already planned a trip to France to visit my husband’s family, so I turned it into an opportunity to research wine and chocolate pairings. The continent with the largest production is Africa at 71%, with Ivory Coast making up 36% of the world’s chocolate growers.
She is currently a member of the French Wine Society, Guild of Sommeliers, North American Sommelier Association, and Society of Wine Educators.
Not surprisingly, the United States is the world’s largest consumer of chocolate; our land of chocoholics  consumes 20% of the world supply in chocolate.
I also learned that Valrhona sources its chocolate from several countries and has cacao plantations in Venezuela and the Dominican Republic.



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Comments

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