FRANK MANGIO - Carlsbad
I was first introduced to the fascinating flavors of red wine and chocolate by Temecula master chef Steve Hamlin who was doing a cooking seminar for the San Diego State University “Business of Wine” classes. I thought it odd at the time, but Steve, who breaks barriers regularly, insisted that the togetherness would knock us out. It did and I have become a fan of the pairing since. It’s simple to do. Place a piece of chocolate in your mouth and chew, mixing the natural saliva of your mouth. When the chocolate is of a thin consistency, take a sip of wine about the same amount as the chocolate. Gently swish the two ingredients together and swallow. Then take more wine to wash the last of the chocolate from your mouth.
Practice makes perfect so keep trying with different reds. I enjoy Grenache from the Rhone Valley ( also Garnarcha, same thing , from Spain) and Cabernet. Ports are also delicious with desserts based on chocolate.
This week there are no Local Sip events due to the holiday parties. The January calendar is starting to fill up, so expect big events in wine next month.
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