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After the December family gatherings, we switch our attention to a more intimate and romantic occasion: Valentine’s Day. This month’s pairing will be chocolate and port wine. While some wines go well with chocolate, ports have a fascinating history and popularity. Before we dig into more information, click here https://spiritsoffrance.com.au/.
History
The monarchs of England formerly outlawed french wines due to past wars between France and England. The Spanish were only too glad to fill the need with its wine. The Portuguese poured a spirit into their wine to stabilize their product throughout transportation. As a result, “fortified” wines were born. Englishmen flew to Portugal to collaborate with local winemakers to enhance the quality of Portuguese wine. They noticed that monks in the Douro Valley were fermenting their wine with brandy early in the process.
Types of the French spirit
The port is divided into four categories: ruby, tawny, white, and vintage. Ruby ports are often created from lower-quality wine and matured for two years in barrels, and the wine is fresh, sweet, and the color is a rich crimson. Late bottled vintage ports are higher grade ports from a single vintage that has been barrel-aged for up to six years and has been filtered. Because there is no silt in these LBVs, they are widely served in restaurants.
White grapes are used to make white ports.
The wine must come from a single year and undergo a thorough review by the Port Wine College of Portugal to be classified as a vintage port. Vintage ports are matured for two years in barrels, are unfiltered, and may be stored in bottles for decades. The year is designated a vintage year if 50% or more of a crop’s port fulfills the Institute’s requirements.
Pairings
Cheddar cream cheese and walnuts are a traditional port wine combo, and it is especially attractive after a hearty lunch in front of the fireplace. Chocolate is popular all year and is often given as a Valentine’s Day gift. Ruby ports with dark chocolate crustless cake, chocolate mousse sprayed into dark chocolate dessert cups decorated with a fresh raspberry, and luscious chocolate brownie served with a berry Coulis sauce are all available at my catering firm. Ruby ports are recommended because they are sweeter and have more fruit tastes, making them more accessible to the general audience.
Final thoughts
Flavanoids are the molecules that give red wine its distinct flavor and character, distinguishing it from other wines. Many of these flavonoids have antioxidant properties. Serge Renaud, who found the French Paradox, which showed that wine was crucial in saving people in southern French from their very high-fat diets and, eventually, coronary heart disease, was perhaps the pioneer of wine study. Click on this link https://spiritsoffrance.com.au/ for further details.
