Party Like It’s 1999

My tastebuds are doing a little dance; they’re totally rockin’ it out right now. Why, you ask? Because right now, tingling on my tongue are the flavors of 85% dark chocolate and a mediocre glass of shiraz. While either of these tastes are fine, alone, together they are like a little slice of heaven.

I love chocolate. No. Really. You don’t understand. I looooooove chocolate. Like, I just might leave my husband for the right chocolatier. Seriously. And don’t give me any sissy, milk chocolate. What’s the point, I ask, in eating milk solids, when it is CHOCOLATE that I crave?! (Perhaps you are beginning to understand why Chocolat ranks among my favorite movies. Ever. And Johnny Depp has only a little to do with it.) The darker the better…until about 90%. At that point, I begin to prefer cooking with it, as opposed to eating it straight. And don’t even think about giving me anything less than 65% cocao unless you plan on sandwiching it between two graham crackers and some fire-roasted marshmallows.

I also loooooove red wine. I particularly enjoy trying new varietals and blends. One of these days I need to get serious about keeping a wine journal, because every time I go into the liquor store, I can never remember what the wine was – three bottles ago – that I really liked and wanted to buy again. Generally, you’ll find me reaching for a Malbec, Shiraz, Cabernet Sauvignon, or my all-time favorite, Pinot Noir. On occasion, I’ll grab a Chianti. And, hey, both the red wine and the chocolate are health food, right?!

Tonight I’ve got a very basic, highly accessible pairing: Lindt’s 85% cocoa and a Shiraz I picked up at the drugstore, too mediocre to bother telling you which one. The high cocao content combined with the spicy berry flavors of the Shiraz and the finish of licorice and dark chocolate, make this a completely accidental – but highly enjoyable – pairing.