Wednesday, February 6, 2013

With Chocolate, Go for a Fortified Wine -

The Dining section sampled 27 candies to find the best American small-batch, handmade chocolate-covered salted caramels, just in time for Valentine?s Day. Here are some thoughts on what to drink with them; share your suggestions in the comments section below.

And to Drink?

    Eric Asimov, the wine critic for The New York Times, suggests a drink pairing for one of the week?s recipes.

I?m sorry to say that I have little patience with discussions of wines to drink with chocolates or other candies. It?s the realm of publicists and glossy magazines, doubling their titillation with talk of ?sinful pleasures.? I have faint interest in drinking wine with desserts. Rather than kill with sweetness the wine I?ve been enjoying with my meal, I usually skip dessert to drink a little more. Still, I love salted caramels, and if one must drink wine with them, I?d haul out the Madeira, a bual or malmsey. These fortified wines have enough sweetness to embrace the caramel and chocolate as well as the high-toned fruit flavors and a lively, slashing acidity that will underscore their faint savory saltiness. Port might work, too, and good Armagnac would certainly be delicious, though, personally, my choice would be coffee, perhaps a Kenyan pour-over.


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