The Myth of Cabernet and Chocolate

It may sound romantic—even inspired—but as marriages go, cabernet and chocolate are a match made in hell (or in the depths of the marketing department). Chocolate is an extremely powerful, profound, and complex flavor. Its deep bitterness accentuates the tannin in cabernet sauvignon, making the wine taste severe and angular. Chocolate’s rich fruitness blows away cabernet’s graceful fruity nuances, making the wine taste drab and hollow. Moreover, chocolate’s profound sweetness makes most dry wine taste sour. In short, the would-be dominatrix chocolate needs a partner more powerful than herself. Which may be one of the reasons sweet, luscious, opulent Port is a life necessity.

Although wine lovers are generally pretty easy going, certain things really piss them off. Which of the following is not one of the issues most likely to aggravate wine enthusiasts?

A. Serving cheap wine at a party

B. Pronouncing Moët “Mo-AY” instead of “Mo-ETTE”

C. Using stemless glass water tumblers for wine

D. Calling all sparkling wines “Champagne”

Referring to all sparkling wines as “Champagne” is pretty bad in our book. But it did not come up in a recent survey by The Drinks Business as one of the top ten things that drive wine enthusiasts crazy. The other three did. Not pronouncing the “t” in Moët was considered as bad as pronouncing the “t” in merlot.

Red Wine Hair

I swear I did not make this up. A new line of red wine hair products called Vine de la Vie have come on to the market, promising to make curly red hair shinier, blonde hair brighter… Continue reading

The Myth of Cabernet and Chocolate

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