Xocolāt (Chocolate)

A little history about chocolate

The History of chocolate begins in Mesoamerica there was evidence of chocolate beverage dating back to 1900 BC, the word chocolate comes from the Nahuatl xocolātl which means “bitter water “and entered the English language from Spanish.

Originally was prepared only as a drink, chocolate was served as a bitter frothy liquid mixed with spices. Both Mayans and Aztecs believed that cacao bean had magical or even divine properties, suitable for use in the most sacred rituals of birth, marriage and death.

Until the 16th century this cacao bean drink was unknown to Europeans, Cristóbal Colón (Christopher Colombus) encountered the cacao bean on his fourth mission to the Americas.

Chocolate is the confectionery match to wine. Perhaps this is because the process of making chocolate is very similar to wine. Both cocoa beans and wine are fermented with the very same type of yeast. No wonder there are so many wine and chocolate lovers!

When matching wine with chocolate you are usually talking about dark chocolate the best ones range from 60% to 85% cocoa, the higher cocoa content the sharper the taste.

Recommended Wines to pair with chocolate

2011 Eric Ross Old Vine Zinfandel Port
Ripe rich fruit from 90 year old “Old Vine Zinfandel” with just a kiss of sweetness, no syrup here. The balance of quality brandy, jammy fruit with plenty of acidity follows through with subtle hints of oak aging explode on the palate.

2009 Pendleton Late Harvest Petite Sirah
A blend of 90% Ponzo Petite Sirah with 10% Cabernet Blanc, dark and jammy, yet seductively smooth.


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