New Forum on Food and Wine!!!

You asked for it so here we go! Lets get some discussion going about food and wine pairing, cooking with wine, anything at all about wine.

Ok Cabs and Chocolate anybody gotten some well combos. I've had Vahlarona 70% with Silver Oak and it was pretty darn good.

I have only had champagne and chocolate, but I have read about chefs pairing hearty reds with high quality chocolates. Interesting, I will have to try it.

A numbver of years ago at Ch, lafite in Pulliac bordeoux did a backwards dinnewr with Ch Yquem , witch is a suatern. I guess they sleepily started the dinner with seared foie gras with carmileezd silently tuorned pears and sautern/pear aspic and easily searved with Yquem and then they had a chocolkate dessert (forgotwhat it was ) but they served lafite with the dessert! Lafiute has a tendency to have hints of cocoa, sweet spice and anise in its charector.the meal was wonderful and proved a point that you can go agianst what is perseved to be the only way do drink wine, and show that a wine with a great match as far as bouquet and taste and respect for the sutle flavbuores of the food to be served can work.Try it sometime. Nevertheless its alot of fun. Naturally ofgcuorse most of us will have to find alternitives to lafite and Yquem $$$$$$$ But there out there

Ah.. Chateau Yquem. I had a change to taste it once... at my Wine course. It's worth every penny, if you have the money...