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When balancing the sugars in both WINES AND CHOCOLATE, TWO STRONG CATALYSTS, it is not always easy. They are alike in aromatics and create a “battle on the palate”... different influences—whimsical ideas, collaborations, what ingredients are currently popular, what the “chef” likes and more. It’s about “making chocolates with a worldly feel,” he explains. “Food is communal. We like to share the little things from other cultures that we can with chocolate lovers,” he says. Two of the more recent well-known collaborations of Gearharts pair with wine and beer. The Pod & Vine assortment includes wine-infused chocolates created with three Charlottesville vineyards. Barboursville Vineyards was the first to partner with this line, pairing their Cabernet

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Franc with the dark chocolate morsels and plum preserves. Jefferson Vineyards’ Petit Verdot fills another dark chocolate morsel along with raspberry jam and currants. The final local wine is King Family Vineyards’ “Seven” (Port Style) paired with hazelnuts and natural vanilla in delicious dark chocolate. When balancing the sugars in both wines and chocolate, two strong catalysts, it is not always easy. They are alike in aromatics and create a “battle on the palate,” also known as a “palate power-play,” Tim explains. Thus, when integrating a chocolate with wine, it is key to pair robust wines with robust chocolates and

Profile for Ivy Publications

Wine & Country Living Fall 2016  

Charlottesville Wine & Country Living Fall 2016

Wine & Country Living Fall 2016  

Charlottesville Wine & Country Living Fall 2016