Valentine’s day is around the corner, this Sunday to be exact and if you are like 95% of the world’s population, you are now scrambling to come up with some ideas for how to please your loved ones.
We would like to suggest the Enamore and truffle pairing- decadent, delicious, and downright perfect.
TASTING NOTES
50% Malbec 25% Syrah, 22% Bonarda 22% Cab Sauv y 3% Cab Franc Perdriel, Medrano and Rivadavia
Winemaking: Bodega Renacer uses an old method of winemaking “appassimento” for this wine, which entails drying the grapes to achieve greater concentration by losing one third of their weight. They undergo a 10 day maceration, alcoholic fermentation, takes place in stainless steel tanks with temperature control during 90 days. Malolactic fermentation induced with native bacteria and is aged for 12 months in new French oak.
Tasting Notes: This wine conjures images of worlds past, the romance of Mouin Rouge- sensuous with elegant structure, full of spiced aromas and luscious fruit. The soft texture and balanced flavors hint at the dense sweetness that leads into a beautiful finish.
Food Pairing: Dark Chocolate Truffles
Drinking Guide: Drink now through 2011
CHOCOLATE TRUFFLES
Ingredients:
- 1 cup heavy whipping cream
- 8 ounces (225 grams) of high-quality chopped bitter or semi sweet chocolate
- 1 cup bitter cocoa powder
These simple and decadent bon bons have an unforgettable velvety texture. Serve them at your next red wine and chocolate party, or pair with chicken mole and chocolate chili bread pudding for a three course chocolate coved meal. Your rich Malbecs are fantastic with this.
Preparing: (Makes 18)
Place chopped chocolate in a stainless steel bowl.
Cooking:
In a heavy bottom saucepan, bring cream to a boil. When cream is scalding hot, pour over chopped chocolate. Stir mixture constantly until all chocolate has melted. Allow to stand covered in the fridge until firm enough to form into balls. Remove from fridge and, working with a teaspoon in each hand, roll chocolate in between the teaspoons to form even balls, approximately 1 inch in diameter. Then roll each bon bon in cocoa powder and store in an airtight container in your fridge or freezer until ready to serve.
Switch it up!
Add 1⁄2 cup chopped toasted hazelnuts or 2 oz. (56gr.) Grand Marnier Liqueur immediately after pouring boiling cream on chocolate.
