Welcome to Uncorked, Unwrapped
I love to drink wine. I also love to eat candy. But recently, I found myself asking: what if I could make those two worlds collide into the perfect combination of flavors? It would, without any sense of hyperbole, be spectacular. I owe a lot of this idea to one bottle of Malbec as well as the this post by MattBites: “Anything Inside a Tortilla.”
Some would argue that wine pairing is an art. From a hefty steak to a gourmet Asian dinner, there is a wine for the occasion. A wino, a very sophisticated wino mind, would be the only one fit for the task.
Well, I’m not that person. I stumble through wines. I pair my dinner with whatever wine bottle is the coolest or my latest obsession. I will drink only Malbec for months, bringing it to parties so I don’t have to explore other options. I’ll walk lazily through a store until I can find a Cupcake that suits my needs.
It is time for me to learn through the best means possible: by eating candy.
This blog will not be snobby. It will most definitely not be classy. It will not be a restaurant review from the New Yorker. I will sample the cheapest wines with the worst store-brand jellybeans. Sometimes I will try to pair candy with wine, or wine with candy. Most of the time I will probably fail. But when I succeed, it will be…not to be cheap..pretty sweet.
With my glass raised, her goes nothing:
Wine: Andean Sky, 2011 Chardonnay
Candy: Lindt Excellence. 90% Cocoa Supreme Dark
My choice behind the pairing was so simple, it was too good to be true (hint: it didn’t work). To me, white wine is either dry or sweet. Since I go into these pairings without any research, I based the choice on my preconceived notion that Chardonnay is a sweet wine. Balancing the sweet was the challenge at hand. Chocolate seemed obvious, because the other bitter candies were either salty or not bitter enough. I chose the darkest chocolate available at my neighborhood Giant: Lindt chocolate 90% cocoa.
Although the two make a pretty picture, they don’t necessarily compliment each other. The wine had a soft flavor instead of an overwhelming sea of sweet. It tasted subtle and smooth. It turned out, this chardonnay needed a partner that could compliment its softer side. The chocolate was far too dark-the expected sweetness of the chardonnay was supposed to balance the dark, intense flavor of the chocolate. Instead the thick and almost chalky Lindt stuck to your mouth as the Chardonnay could barely battle such strong flavors. It was still a tasty treat, but not the pairing I had hoped.
Takeaway: Chocolate is the type of candy to pair with a chardonnay. The challenge is to find the right type of chocolate. Is milk chocolate too sweet? Or is there an ideal middle ground? Or is chocolate not the way to go?
I’ll keep this blog as updated as possible. I am welcome to challenges. Do you want to know what wine goes well with a Mallow Cup? Do you enjoy a good Pinot Noir, but can never find the perfect licorice to match it? In these cases, I will try until I succeed. Whatever the costs.