When you think of pairing wine with food, chocolate may not be the first thing that comes to mind. Cabernet and steak, a nice Vermentino with lobster or maybe a light white with a spring salad - these are all things that typically make sense. But do not count chocolate out! If you want to pair wine with chocolate, your first thought might be a Port wine. Port is a fantastic choice for chocolate, but that very same Cabernet to go with your steak may very well complement a rich chocolate truffle just as well.

Think about it, wine and chocolate are not that different. They are both made from fruit; wine is made from grapes and chocolate is made from cocoa nibs, a product of cocoa trees that grows in Central America. The flavors and aromas of the cocoa pod and a grape are a function of not only their rootstock, but of their soil, climate, and weather, all affecting any single harvest. So, they both come from fruit and are affected by similar things, why not pair them?

Just as wine has interesting stories of origin, chocolate does too. The Mayans of Central America were the first to harness the wonders of chocolate around 500 B.C., according to various research. Chocolate drinks, similar to thin hot chocolate made with bitter dark chocolate, were revered as food sent from the Gods and reserved to royalty as well as everyday people. It was served with every meal, at happy events such as romantic unions, and mournful respectful events such as funerals, just like we treat wine in today's culture. Eventually, though Spanish Explorer Hernando Cortes discovered the wondrous chocolate drink, believed to guard against illness, maintain fertility and extend life, and brought his finding to Spain where cane sugar was added to make it more agreeable with local tastes. Hence, chocolate began its European evolution.

The good news for those of us who love both chocolate and wine is that they complement each other beautifully. Like other foods, chocolate has different flavor profiles and thus can be prepared in many different ways. This makes pairing fun. To help you find the right pairing, there are some things to consider. Dark and bittersweet chocolates pair best with stronger or full- bodied red wines, like a hearty Cabernet Sauvignon. Milk or white chocolates pair best with lighter reds, such as a Beaujolais Nouveau or Brachetto d'Acqui, or sweet white wines like a Moscato or Muscat. However, it's all about trying different chocolates with different wines and seeing what works best for you. Meanwhile, have fun, explore history and come to our tasting this Friday of chocolate and wine pairings.

2004 Newton Red Label Chardonnay, California. A perfect everyday luxury, Newton Chardonnay is all about lively character and purity of fruit. Delicate aromas of white flowers, crisp apple, fresh pear, and toasted bread translate to rich fruit flavors on the palate. A burst of freshness unfolds with flavors of citrus, pear, apple and honeydew melon. A discreet presence of oak evolves into spring-like acidity on the finish. A great Chardonnay to enjoy anytime of the year with a wide range of foods. ($24.49)

2004 Newton Red Label Claret, California. Bordeaux fans will appreciate the casual sophistication and elegant structure of this wine. This wine is comprised of 60% Merlot, 24% Cabernet Sauvignon, 11% Cabernet Franc and 5% Petit Verdot. The wine opens with aromas of blueberries, cranberries and strawberries with a touch of cassis. On the palate, ripe tannins surround rich black cherries, blackberries and plum flavors with a hint of toasted oak balanced by a nice acidity. ($24.49)

2001 Muga Torre Rioja, Spain. From a great producer, Muga, comes a voluptuous Rioja that Robert Parker has rated 90 points. On the nose, the ripeness of the grapes & elegance of wood are evident with aromas of black fruit preserves underscored by spicy & mineral hints. It's a vigorous thoroughbred in the mouth with lively tannins & good acidity. Rich and brooding in the mouth, the oak comes on strong but so does the sweet fruit, both in a wonderful fashion. ($73.99)

2004 Bennett Family Cabernet Sauvignon, California. A staff favorite, the Bennett Family Cabernet Sauvignon is made from 100% Napa Valley Cabernet. In the glass, the wine has a purple tinge which foreshadows the youthful, extracted nature of the Bennett. Aromas of black cherries and cassis dominate the nose and are backed up on the palate by a rich and supple mid-palate. The supple tannins and wine's generous body make for a wine that is enjoyable on release, but may be aged for another 5-7 years to develop additional complexity. ($29.99)

Friday, January 4th (5 to 8 PM) Wine, Port and Chocolate

• 2004 Bennett Family Reserve Cabernet Sauvignon. Please see tasting notes above in this week's Savory Selections. ($29.99)

• Ferreira Ruby Port. Ferreira's Ruby has an intense and well defined ruby hue, showing the quality of the selected wines. Its intense aroma is reminiscent of very ripe fruit, fine-tuned through its careful aging in wood as well as through the blending carried out during the natural aging process. Full-bodied and rich, it has a fine balance between its sweetness and tannic structure, giving it unique berry characteristics and a fine and attractive long finish. ($15.99)

• Ferreira Tawny Port. A bright and delicately amber red, Ferreira Tawny has a fresh and delicate aroma of hazelnut and vanilla that is typical of its aging in oak casks. It owes its robust bouquet and well- balanced taste to its well-structured tannins. Ferreira Tawny is ideal as an aperitif or to accompany cheese and chocolate desserts. ($15.99)

Saturday, January 5th (3 to 7 PM) A Look at Newton's Red Label Wines.

• 2004 Newton Red Label Chardonnay. Please see tasting notes above in this week's Savory Selections. ($24.99)

• 2004 Newton Red Label Claret. Please see tasting notes above in this week's Savory Selections ($24.49)

email: jessica@thesavorygrape.com

phone: 401.886.9463

web: http://www.thesavorygrape.com