Valentine’s Day can be challenging for a wine and chocolate lover who is also the gift giver.
Here are a few tips to make this Feb. 14 stress free.
Chocolates can be a sweet “minefield” for those who want more varieties, and cost, than a trip to the local chain drug store. (Although Ferrero Rocher hazelnut chocolate, available at scores of locations, scored high scores for its box at around $10.)
The first and obvious obstacle is choosing milk chocolate or dark, bitter chocolate.
Pinot noir is a popular choice for pairing with the latter. This varietal is often described as exquisite and velvety with bright acidity. This multi-layered selection is the perfect match for bitter chocolate.
A merlot with its subtle sweetness would be another alternative to sip with dark chocolates.
Another choice for a dark, semi-sweet chocolate is cabernet sauvignon. This high tannic wine with strong notes of black currant would be decadent with chocolate sprinkled with sea salt.
With its deep purple-red color and chewy herbaceous earth notes, petite sirah would be a sensuous pairing along side a silver plate of milk chocolate clusters.
You really can’t go wrong with sparkling wine served in a chilled crystal flute along side a selection of white, dark, milk or bitter chocolates. Draw a heart on the side of the flute with red crayon (it washes off) and toast your Valentine.