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Ruby Port Wine

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For my pairing I chose 70% dark chocolate and Dow's Fine Ruby Port. Fine Ruby Port wine is a stainless steel aged fortified wine from Portugal that is usually on the sweeter side of wines due to the halting of fermentation. The early interruption of this process ends up leaving a large amount of residual sugar in the final product. Because of this, many people pair it with desserts and cheeses. The chocolate that I choose, while being a relatively high percentage, is still not very bitter. This helps to keep from boosting the tannin of the wine too much. The wine itself is not overwhelmingly tannic, and seems to be milder in that case. This is especially true relative to other red wines that we tasted while in class. While reviewing the guidelines …show more content…
Within the flavoring of the wine itself, it seems to have very prominent notes of cherry, which is commonly paired with chocolate, particularly dark chocolate, in desert-making. This might be because both cherries and chocolate have a rich and sweet flavor, which work perfectly with the sweetness of a Port, helping to create a pair of complementary flavors. On the topic of sweetness, the fact both of these are sweet plays off each other very well instead of overloading the palate with sugar. The chocolate is also decently bitter, which does increase the sweetness of the wine. The wine's base sugariness helps to showcase the chocolate's subtle sweetness a lot more. The acidity of the wine helps cut through the fat in the chocolate (the cocoa butter) which helps bring together the harmony in the flavors more. Also, both have a very noticeable smoothness to their flavor. An initial concern with the concept of the pairing was that the sweetness of the chocolate would boost the tannin in the wine to a point beyond tolerable for the harmony to work and also fight for space on the palate. However, this turned out to be quite the

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