Chocolate & Wine Tasting-2011SiAL seminaer

发表于：2011/5/8 16:16:08 | 最后修改于：2011/5/8 16:16:08

来自:甜美主人楼主

Chocolate & Wine Tasting

at Sial Shanghai

20^th May 2011, 10-11 am

at Hall E5, Booth EO26

by Mandy Gro?garten, German Wine Queen

Finest dark chocolate

Pair 1

Barrique

Venezuelan growing regions, chocolate 70 %

This racy chocolate owes its unique aroma to Venezuela and spices such as chili, red and black pepper, ginger, cardamom, Szechwan pepper, pimento and bourbon vanilla, as well as to a few of Eberhard Schell′s chocolatier secrets. It is best enjoyed with barrique, or wooden barrel wines, such as Lemberger, Dornfelder, Syrah, Merlot, Cabernet, Brunello, and Amarone.

2009 Nussdorfer Herrenberg Dornfelder trocken, Pfalz
Bremer Ratskeller GmbH, www.ratskeller.de
Melchers (Shanghai) Ltd.

Pair 2

Saint Domingue Orange

Santo Domingo growing region, chocolate 70%

The charms of orange peels enriched with brittle are especially tantalizing when they meet Traminer, Muskateller, Scheurebe, Muscat de Rivesaltes, Chardonnay, Rieslingen, Kerner, or Samtrot.

2007 Rieslaner Würzburger Stein Sp?tlese, Franken
Weingut Bürgerspital, www.buergerspital.de
Wanfeng Bige Int.Trade Co. Ltd

Pair 3

S?o Thomé

S?o Thomé growing region, chocolate 70%

Dark, strong, primal and mysterious – here beats the heart of Africa. The S?o Tomé region has one of the smallest harvests of the best Criollo cacao beans worlwide. Best companions are bold, full-bodied wines with a warm tannin structure, such as

2010 Carl Reh Cuvée trocken, Pfalz
Reh Kendermann GmbH Weinkellerei, www.reh-kendermann.de
Importer: Reh Kendermann Winery Shanghai Ltd.

Pair 4

Vitis Noir

Santo Domingo growing region, chocolate 70%

Java pepper and cinnamon blossom underline the fruity aroma of the Santo Domingan cacao beans. This exquisite dark chocolate especially delights with Sp?tburgunder wines possessing a slightly wooden note.

2004 Veitsh?chheimer Sonnenschein Sp?tburgunder "R" trocken, Franken Weingut Bürgerspital, www.buergerspital.de
Wanfeng Bige Int.Trade Co. Ltd

Milk Chocolate

Pair 5

Rio Huimbi Ecuador

Ecuadorian growing regions, chocolate 42%

The bold Nacional beans used in this chocolate have been emphasized with strong malt and caramel. Rio Huimbi Ecuador′s best companions are wood and tannin-rich red wines, or creamy white wines, such as Zweigelt, Merlot, Chardonnay, Grauburgunder and ripe Riesling.

2009 Grauer Burgunder halbtrocken, Baden
Kaiserstühler Winzergenossenschaft, www.79wine.com
Shanghai Hengjin Logistics. Co. Ltd.

Pair 6

Umami Papua

Papua New Guinea growing regions, chocolate 38%

Nuances of citrus fruits and Atlantic Ocean salt enrich this milk chocolate sensation, and especially fascinate when joined with an exquisitely sweet Riesling.

2008 Pündericher Marienburg Riesling Sp?tlese, Mosel
Weingut Clemens Busch, www.german-fine-wine.com
Importer: German Fine Wine Trading (Shanghai) Co. Ltd.

White Chocolate

Pair 7

Blanche Fruit Rouge

Experience the delicate performance of this white chocolate with red cranberries, strawberries and selected spices on your taste bud. Perfect partners in this dance are fruity white and rosé wines, or champagne and sparkling wines.

2009 Bree Pinot Noir Rosé, Pfalz
Peter Mertes KG, www.mertes.de

Importer: Mertes Shanghai: yt_lin_mertes@163.com

Eberhard Schell Chocolate Manufactory

Chocolate makes you happy, wine too… So why not be twice as happy?

Wine and chocolate have much in common. Both come in several types, have specific geographic regions that significantly influence their taste, and both are based on a fermentation process. The Ancient Greeks and Romans worshiped wine as “godly”, while chocolate, also known as Theobroma, is the “food of the gods”. It is no coincidence that chocolate ranks among the most loved stimulating foods. Our passion is the perfect harmony between exquisite wines and finest chocolates. Our chocolates are crafted individually by hand. We use only the best cacao beans, such as Criollo (which makes up only 4% of the worldwide cacao harvest), Trinitario, and Nacional, from the worlds best growing regions, such as Bolivia, Venezuela, Ecuador, Cuba, S?o Tomé, and Tanzania, just to name a few. Our high-quality chocolate is conched up to 72 hours, and, without exception, only natural spices are used (no gene manipulated soya lecithin). Our dark chocolates contain at least 70-85% cocoa, and we have worked closely with known Sommeliers to select harmonic companions for our excellent chocolates.

Eberhard Schell′s indulgence tip:

Wine is enjoyed with three senses, chocolate with all five! First, smell the wine and then taste it. Now do the same with the chocolate. Then, try both together! Importantly, the wine and the chocolate must unite on your tongue. You will be rewarded by the variety of tastes you will experience! Now, let another piece of chocolate melt in your mouth, and then, again, enjoy it with wine. This dream couple is a true firework of taste.

第四级酒庄庄主

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