Comments on: Port Goes Organic

By: Strappo

Strappo — Thu, 23 Apr 2009 02:20:30 +0000

Oh, so now it’s CHARGING acidity. You’re always a step ahead…

By: Strappo

Strappo — Thu, 23 Apr 2009 02:19:35 +0000

I love Port, and to see one get such a review from a reviewer I revere (say it fast 3 times), and at that price!! — well, I’ll be on the lookout. Thanks, FK.

By: Sylvia Zygalo

Sylvia Zygalo — Thu, 16 Apr 2009 17:00:45 +0000

I have not had the chance yet to acquaint myself with port, but the Fonseca Terra Bella sounds delicious! The chocolate pairing seems totally ideal.

Well-done.

By: Thomas Pellechia

Thomas Pellechia — Thu, 16 Apr 2009 12:43:13 +0000

Benito,

Usually, I find that is heir problem. Many are trying the pairing with milk chocolate–wine isn’t almighty enough to do anything to elevate that crap.

By: Benito

Benito — Thu, 16 Apr 2009 08:12:08 +0000

I’m not big on sweets, so I got to a point where I missed out on chocolate for a few years. However, after a couple of tastings at Fredric’s where some high-percentage cacao chocolate was served, I was a convert, and was able to fall in love with an ingredient all over again. It really hadn’t occurred to me that there were flavors out there beyond the Nestle Crunch bar.

As for the sans-serif text on the label of the Vosges, you don’t see DIN Schriften Mittelschrift very often. Elegant choice.

By: Fredric Koeppel

Fredric Koeppel — Wed, 15 Apr 2009 22:45:02 +0000

you know, I’ve seen a couple of blog posts where writers vehemently deny any plausibility that (dark) chocolate and red wine, especially ports and late-harvest zinfandel as well as a few cabernets, can make the great match that I have been fortunate enough to experience, and I have to think, too damned bad for them.

By: Thomas Pellechia

Thomas Pellechia — Wed, 15 Apr 2009 19:49:47 +0000

In the past few months I’ve been informed by some in the wine industry that red wine and chocolate pairings are a scam.

Wish I had known that before I liked some of the pairings I’ve tasted…