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A Lesson in Pairing Food and Wine With Peter Marks

partysugar — Fri, 14 Mar 2008 15:13:31 -0700

When I was planning my wine and chocolate party I had the lovely opportunity to speak with Peter Marks, an expert on the subject. Peter is a wine master and wine educator at COPIA - The American Center for Wine, Food, and Arts - in Napa, CA. He has won an array of wine-related awards and even hosted a wine-centric television show. His highly sensitive tastebuds are not afraid of sweet Rieslings or White Zinfandels. To see what he taught me about pairing food and wine, read more.

PartySugar: How do you choose a food and wine pairing?
Peter Marks: I don't over analyze it. It really depends on your mood and who you are serving. I think about the general weight of the food, the level of sweetness in both the dish and the wine, the level of fat. You have to find a balance between the salt and the acid. If you have a very acidic white wine, you can lessen the acidity by eating something salty. Season the food to make the wine taste better. Also remember that many wines that may taste sweet are actually super fruity. The intensity of fruit gives the impression of a high level of sugar.
PS: What are some classic wine and chocolate pairings?
PM: A dry Cabernet Sauvignon with chocolate is a classic pairing that we do at Copia. But half the people who taste it love it and the other half don't. When pairing wine with anything avoid extremes. Don't choose a wine with heavy tannins to pair with bittersweet or semisweet chocolate, instead, look for young, fruit-driven wines. Choose a wine that is as sweet or sweeter than the food to maintain a level of sweetness. If the wine is less sweet you'll have that drinking-OJ-after-brushing-your-teeth effect that creates a bitter, bad taste in your mouth. Rieslings work well with chocolate because they are both sweet and acidic. Madeiras complement chocolate with nuts or caramels because the wine has a baked nutty character. For milk chocolate a super-sweet Port, cream Sherry, or late-harvest Riesling are nice selections.

PS: Can you pair Champagne or sparkling wine with chocolate?
PM: In general, most sparkling wines are very dry and highly acidic so they don't pair too well with it. The sweeter styles a doux or semi-sec are OK to pair with something like white chocolate. A fruity sparkling wine also may work like a Rosé or a Blanc de Noir. Other options are a Spumante or Moscato di Asti, which go well with caramel and vanilla flavors. These are lower in alcohol and super-sweet sparklers. Sparkling Shiraz is very good with dark chocolate. An ice wine is good with milk chocolate because it's sweet intenseness can hold up against a super-sweet chocolate.

PS: What advice do you have for a young wine drinker who doesn't know much about wine? How can they pair wine and food?
PM: Select wine you like, serve food you like and go from there. Pay attention to what happens when you enjoy the two together. Choose flavors that either mimic or contrast. Richer foods tend to go better with richer wines. Match the flavors of the dish to the wine or contrast the two. Contrasting always provides a surprising result. I love to pair a Riesling with smoked foods.

PS: What is your favorite food and wine pairing?
PM: It's more a philosophical effect. For me to really enjoy a pairing, I have to be with my favorite people. Usually my favorite pairing is the food and wine I am currently having. However, I really enjoy fresh salmon with lighter red wines like a Pinot Noir or a Beajulois Nouveau.

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Come Party With Me: Wine and Chocolate Tasting - The Look

partysugar — Fri, 29 Feb 2008 06:01:51 -0800

Keep things clean and simple at your wine and chocolate tasting. Be inspired by the colors of the wine and chocolate - deep red and rich brown - and use these to create a gorgeous look. Cover the table in a chocolate brown tablecloth and give guests brown cotton napkins. Place snacks on red plates and fill red bowls with chocolate covered treats. Arrange wine glasses in neat rows for easy access throughout the tasting. Cheeky wine charms will stimulate conversation and help guests remember which glass is theirs. Light frosted brown candles and dim the lights. Instead of fresh flowers - you don't want the fragrance of flowers taking away the wine's aroma - arrange pots of green leafy plants. Give guests a surprise party favor - boxes filled with chocolate and tied with a pretty bow - as they are leaving.

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Come Party With Me: Wine and Chocolate Tasting - Drinks

partysugar — Thu, 28 Feb 2008 13:28:31 -0800

Normally I always serve a signature cocktail at my parties, but in the case of a wine and chocolate tasting, no hard alcohol is necessary. Instead be sure to have several different types of wine to pair with each chocolate course. If you don't know a lot about wine ask your local wine shop owner to help you. Explain what you are making - chocolate and brie sandwiches and chocolate orange cake - and that you want some wines that will complement these treats.

If you don't have a relationship with a local wine shop owner, check out my tips for pairing chocolate and wine when you read more.

Dark and bittersweet chocolates go best with stronger red wines. White chocolate pairs better with light reds and sweet whites.
Choose a Port, Muscat, or Moscato. If you do select a Port pick a ruby or tawny one. Vintage ports taste better with cheese.
Pinot Noir and Merlots work well with milk chocolate. Zinfandel and Cabernet Sauvignon are nice with dark chocolate.
Steer clear of dry wines that can create a sour flavor in the mouth when paired with chocolate.
Remember wine tasting is a very personal thing. If you don't like the way it tastes, move on to the next bottle.

Got a tip for pairing wine and chocolate? Please share with us below!

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Come Party With Me: Wine and Chocolate Tasting - Dessert

partysugar — Wed, 27 Feb 2008 09:13:31 -0800

After sampling a couple of savory chocolate hors d'oeuvres, treat guests to a scrumptious chocolate orange cake.

No wine and chocolate tasting is complete without a salty sweet combination, so fill bowls with chocolate-almond saltine toffee. Supplement these homemade dishes with store bought chocolate truffles.

For the super scrumptious recipes, read more.

Chocolate Orange Cake
From Elizabeth Falkner

Cake:
4 ounces bittersweet or semisweet chocolate, chopped
1/3 cup (packed) dark brown sugar
2 tablespoons unsalted butter
1/2 teaspoon grated orange peel
1/2 teaspoon coarse kosher salt
2 large eggs
2 tablespoons sugar
1 tablespoon all purpose flour
1/2 cup hazelnuts, toasted, husked, chopped
Filling
5 ounces bittersweet or semisweet chocolate, chopped
3 ounces high-quality milk chocolate (such as Lindt or Perugina), chopped
1 1/2 cups chilled heavy whipping cream, divided
5 tablespoons unsalted butter, room temperature
Glaze:
1/2 cup heavy whipping cream
1 tablespoon light corn syrup
4 ounces bittersweet or semisweet chocolate, chopped 1 tablespoon unsalted butter, room temperature
Large chocolate shards or curls (from 1- to 2-inch-thick 8-ounce piece bittersweet or semisweet chocolate)
Additional toasted husked hazelnuts
Candied orange peel strips

For cake: preheat oven to 325°F. Line 13x9x1-inch baking sheet with parchment paper; butter parchment.
Combine first 4 ingredients in medium metal bowl. Set bowl over saucepan of barely simmering water; stir until chocolate and butter melt. Remove bowl from over water; stir in salt (mixture will be grainy).
Beat eggs and 2 tablespoons sugar in another medium bowl until pale, about 6 minutes; fold into chocolate mixture.
Fold in flour, then hazelnuts. Spread batter evenly on baking sheet.
Bake until tester inserted into center comes out with a few moist crumbs attached, about 13 minutes (cake will be thin). Transfer pan to rack. Cool cake completely.
For filling: combine chocolates in medium metal bowl. Bring 1 cup cream to simmer in small saucepan; pour cream over chocolates and let stand 1 minute. Stir until melted and smooth. Chill mixture until firm, about 2 hours.
Place bowl with chilled chocolate mixture over saucepan of barely simmering water until mixture is partially melted (do not stir), about 5 minutes.
Remove bowl from over water; add butter to bowl. Using electric mixer, beat until filling is thick and glossy, about 3 minutes.
Using clean dry beaters, beat 1/2 cup chilled whipping cream in another medium bowl until peaks form. Fold whipped cream into filling.
Cover 14x5-inch cardboard rectangle with foil.
Invert cake onto work surface; remove parchment. Cut cake lengthwise in half.
Place 1 cake half on foil-covered cardboard. Spread 1/2 cup chocolate filling over. Top with second cake half. Spoon remaining filling into pastry bag fitted with large plain round tip. Pipe filling atop cake in side-by-side lengthwise rows, then smooth top. Chill until filling is firm, about 1 hour.
For glaze: bring cream and corn syrup to simmer in small saucepan. Remove from heat.
Add chocolate; let stand 5 minutes. Stir until smooth. Add butter; stir until melted. Let stand until barely lukewarm but still pourable, about 20 minutes.
Place cardboard base with cake on rack set over rimmed baking sheet. Spoon glaze over top of cake, allowing glaze to run down sides. Using offset spatula, smooth glaze over sides. Mound chocolate shards or curls over top and sides of cake. Garnish with hazelnuts and candied orange peel. Refrigerate until glaze is set, at least 2 hours. (Can be made 1 day ahead. Cover and keep chilled.)

Serves 10-12.

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Chocolate-Almond Saltine Toffee
From Food and Wine magazine

1 1/2 cups sliced almonds (6 ounces)
Approximately 60 saltine crackers (not low-sodium)
1 1/2 cups sugar
3 sticks (3/4 pound) unsalted butter
2 tablespoons light corn syrup
1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces

Preheat the oven to 350°, spread the almonds on a baking sheet and toast for about 6 minutes, until golden.
Line a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the saltine crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.
In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes.
Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer.
Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top.
Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee.
Spread the almonds evenly over the chocolate. Freeze the toffee until set, about 15 minutes.
Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.

Makes 2 1/2 pounds.

Make ahead: the chocolate-almond saltine toffee can be refrigerated for up to 2 weeks in an airtight container.

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Come Party With Me: Wine and Chocolate Tasting - Menu

partysugar — Tue, 26 Feb 2008 08:28:11 -0800

What's on the menu at a wine and chocolate party? Chocolate of course! Have a selection of - sweet and savory, homemade and store-bought - chocolate treats. A variety of chocolate bars is a nice start especially when complemented with chocolate dipped pretzels, chocolate covered nuts, and cocoa nibs. Surprise guests with a pair of homemade chocolate appetizers: savory chocolate napoleons and chocolate and brie paninis. To take a look at these recipes, read more.

Savory Chocolate Napoleon
From Jacques Torres

Bittersweet chocolate, tempered
For the filling:
1 pound cream cheese, softened
3 tablespoons chopped fresh chives
1 teaspoon paprika
Pinch salt
Pinch pepper

Use an offset spatula to spread a 1/8-inch-thick layer of tempered chocolate over a sheet of acetate. When the chocolate begins to set but is not yet hard, use a sharp paring knife or rolling cutter to cut 1-inch squares. When the chocolate is set, peel off the acetate and break apart the chocolate squares.
Place the softened cream cheese in the bowl of a stand mixer fitted with a paddle. Add the chives, paprika, salt and pepper and turn the mixer on medium speed. Mix just until combined.
Place the cream cheese mixture in a pastry bag fitted with a star tip.
Pipe a dollop of the cream cheese onto a chocolate square. Top with a square of chocolate. Pipe another dollop of cream cheese and cover with another square of chocolate. Voila!

Makes 40 napoleons.

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Chocolate and Brie Panini
From Giada De Laurentiis

12 slices sourdough bread
1/3 cup extra-virgin olive oil
12 ounces Brie cheese, thinly sliced
1 (12-ounce) bag semisweet chocolate chips
1/3 cup thinly sliced fresh basil leaves

Preheat the panini grill.
Brush both sides of the bread with olive oil. Grill the bread slices until they begin to turn golden, about 1 to 2 minutes.
Remove from the panini grill and place 2 ounces of cheese on 1 slice of bread (the bottom half), top the cheese with 1/3 cup chocolate chips, and a sprinkle of basil. Top with another slice of bread. Continue with the remaining sandwiches.
Return the sandwiches to the panini grill until the chocolate begins to melt, about another 2 minutes.
Cut the sandwiches into 2-inch wide rectangles or small triangles and transfer to a serving platter.

Serves 6.

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Come Party With Me: Wine and Chocolate Tasting - Invite

partysugar — Mon, 25 Feb 2008 11:15:51 -0800

February is coming to an end and with it comes close to our Chocolate Month. But before we kiss those chocolate kisses bye-bye, I'm teaching you how to host a wine and chocolate-tasting party! So grab some wine, pick up a couple of chocolate bars, and gather up your friends, it's time to taste. To set the mood of the party, send the invites with chocolate! To see step by step instructions on how to make these, read more.

To make an invite similar to the one seen here you will need the following supplies:

chocolate bar
decorative paper
scissors
tape or stickers
computer and printer

To assemble the invite:

Start by creating a new Microsoft Word document. Write the details of the party. On mine I used the font Modern No. 20 in size 72 and 22 to write

You’re Invited
Please join me for
A Wine & Chocolate Tasting

Friday February 29, 2008
8:30 PM

PartySugar’s House, San Francisco
Regrets only 415.555.5555

Separate the You're Invited and the rest of the text with a page break so that each one prints out on a separate sheet of paper. Print out a plain white paper and check for any errors.

Once satisfied with the text, print out the You're Invited sheet first on the decorative paper. Turn the page over and print the rest of the information on the back.

Cut down to size and set aside.

Carefully remove the outside wrapper of the chocolate bar. Fold the invite into the same shape as the outside wrapper

Wrap around the chocolate bar and carefully tape together, enclosing the chocolate bar in the invite.

Slide into an already addressed padded envelope and send.

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Wine Has Finally Met Its Chocolate Match With Brix

YumSugar — Thu, 04 Jun 2009 14:00:52 -0700

A few months back, while attending the San Francisco Chocolate Salon, I discovered Brix, a new line of chocolates designed specifically to be paired with wine. I was impressed by how the chocolate stood up to even the boldest of reds, so when PartySugar and I learned Dr. Nick Proia, the founder of Brix, was in town to host a chocolate and wine pairing, we couldn't wait to scope it out. The wine and chocolate extravaganza was held at the Winery Collective, a new multi-winery tasting room in San Francisco that's focused on California's boutique vineyards. There, Proia, a practicing pulmonologist from Ohio, shared the story behind Brix. After deciding cheese and wine pairings were less than heart-healthy, the lifelong wine lover turned to pairing chocolate with wine, only to find few chocolates made a good match. From there, his determination to discover a perfect pairing got him into the chocolate business. Learn what we thought of the tasting when you read more.

Brix blends single-origin chocolate from Ghana with fine Belgian chocolate to create eight-ounce milk, dark, and extra-dark chocolate "bricks" ($12.95) to be chiseled off and consumed with various wines. The high cocoa content of the milk chocolate means it tastes luscious and addictive, with a creaminess to contrast the tannins in Pinot Noir. The sumptuous medium dark chocolate was our favorite, enhancing the raspberry jam notes of a fruit-ripe Lake County Zinfandel. And the intense, concentrated chocolate flavor of the extra dark brick is a great foil for an ultra-sweet Calaveras County vintage port.

Are you a fan of pairing wine with chocolate? Have you ever sampled Brix chocolate?

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Noteworthy Nibbles - June 9-16, 2009

YumSugar — Tue, 09 Jun 2009 14:00:07 -0700

From Dr Pepper to pork to Philly cheesesteaks, this week's noteworthy nibbles seem to pay homage to time-honored American food traditions. We can't wait for the first ever Great American Food & Music Fest in Silicon Valley, which will feature guests like Bobby Flay and Guy Fieri, as well as famous regional specialties from all across the United States. Know of anything we've left off the list? Please feel free to chime in below!

Ithaca, NY: Taste of the Nation Ithaca - June 9
New York, NY: Wine Enthusiast Toast of the Town - June 15
Emporia, VA: Virginia Pork Festival - June 10
Lockhart, TX: Chisholm Trail Roundup - June 11-13
Kapalua, HI: Kapalua Wine & Food Festival - June 11-14
Winston-Salem, NC: Hot Ribs, Cool Music - June 11-14
Minneapolis, MN: Taste of the Nation Minneapolis - June 12
Salem, OR: Wine, Chocolate, and More! - June 12-13
Las Vegas, NV: Coffee Fest Las Vegas - June 12-14
Mountain View, CA: Great American Food & Music Festival - June 13

To see the rest, read more.

Oak Grove, VA: Chesapeake Bay Wine Festival - June 13
Minneapolis, MN: Famous Dave's BBQ & Blues Festival - June 13
Dublin, TX: Dr Pepper Birthday Celebration - June 13
Richmond, VA: St. Joseph's Italian Festival - June 13-14
Cockeysville, MD: Great Grapes! Wine, Art, and Food Festival - June 13-14
San Francisco, CA: Cochon 555 - June 14
Los Angeles, CA: Taste of the Nation LA - June 14
Ojai, CA: Ojai Wine Festival - June 14
Sedona, AZ: Dine in Sedona Restaurant Fest - June 15-30

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Noteworthy Nibbles - May 12-19, 2009

YumSugar — Tue, 12 May 2009 14:00:45 -0700

How do you know that Summer's just a few weeks away? When there's a seemingly endless list of epicurean events and food festivals. We can hardly straddle them all, but have plans to hit up San Francisco Cocktail Week, shake hands with sake brewers at the Joto Sake Tasting, slurp a few slippery ones at Oysterfest, and swirl Sauvignon Blanc at the Uncorked! Wine Festival. What events are you penciling in? Tell us what you're tasting below!

Buckhannon, WV: West Virginia Strawberry Festival - May 13-17
San Francisco, CA: Joto Sake Tasting - May 14
Memphis, TN: World Championship Barbecue Cooking Contest - May 14-16
San Francisco, CA: San Francisco Strawberry Week - May 14-24
St. Pete Beach, FL: Tampa Bay Wine & Food Festival - May 15-16
Monterey, CA: Monterey Bay Aquarium's Cooking for Solutions - May 15-16
Dermott, AR: Dermott Crawfish Festival - May 15-16
Magnolia, AR: Magnolia Blossom Festival & Steak Cook-Off - May 15-16
Pasadena, TX: Pasadena Strawberry Festival - May 15-17
Little Rock, AR: Greek Food Fest - May 15-17
Paso Robles, CA: Paso Robles Wine Festival - May 15-17
Lodi, CA: Lodi ZinFest - May 15-17
San Francisco, CA: San Francisco OysterFest - May 16
San Francisco, CA: Uncorked! Wine Festival - May 16

To see the rest, read more.

Newberry, FL: Newberry Watermelon Festival - May 16
Healdsburg, CA: Quivira Vineyards Inaugural Farm-to-Table Dinner - May 16
Frankfort, KY: Slow Food Kentucky Herb Festival - May 16
Montrose, PA: Montrose Chocolate & Wine Festival - May 16
Little River, SC: Blue Crab Festival - May 16-17
Seattle, WA: Seattle Cheese Festival - May 16-17
Oxnard, CA: California Strawberry Festival - May 16-17
Castroville, CA: Castroville Artichoke Festival - May 16-17
Dallas, TX: Taste of the Nation Dallas - May 17
New Orleans, LA: New Orleans Wine & Food Experience - May 19-23

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Noteworthy Nibbles - Oct. 27-Nov. 3, 2009

YumSugar — Tue, 27 Oct 2009 14:00:15 -0700

With Halloween falling on a Saturday this year, everyone's in for a fun-filled week. Although every major city's likely to have some sort of costume-heavy celebration this weekend, leave some time (and belly room) for some serious food events. New Yorkers have their annual Chocolate Show, Bostonians can veg out on eco-friendly fare, and San Franciscans will discuss and sample the best of the city's street food.

Where will you be eating and drinking this week? Tell us in the comments below.

Washington, DC: Taste of Success - Oct. 27

San Francisco, CA: Hewitson Wine's Mad Hatter Party - Oct. 29

San Francisco, CA: The Street Food Movement: SF Hearts the Cart - Oct. 29

Grand Rapids, MI: Food, Wine & All That Jazz - Oct. 30

Decatur, GA: National BBQ Festival - Oct. 30-31

New York, NY: Chocolate Show - Oct. 30-Nov. 1

Boston, MA: Boston Vegetarian Food Festival - Oct. 31-Nov. 1

New York, NY: Day of the Dead Brunch - Nov. 1

Chicago, IL: A Tasteful Pursuit Dinner - Nov. 2

Boston, MA: StarChefs Boston Rising Stars Revue - Nov. 3

Source: Flickr User jeffreymcmanus