New York City restaurateur Paul Grieco pairs Lindt Excellence 70% Cocoa chocolate with a tawny port from Portugal.New York City restaurateur Paul Grieco pairs Lindt Excellence 70% Cocoa chocolate with a tawny port from Portugal.
I'm Paul Greco, co-owner and beverage director of New York City's Hearth restaurant and Terroir wine bars. At each of my joints, we try to craft dynamic food and wine matches. Because of that, Food and Wine magazine and Lindt Chocolate have asked me to tackle the world of matching chocolate And wine. To get the most out of this pairing, it's important that we learn how to taste fine chocolate. Much like wine tasting, all of the senses are utilized. We're gonna taste the Lindt Excellence 70% Cocoa. Now this chocolate bar is for chocolate connoisseurs. First, look at the chocolate A silky matte sheen and smooth surface. Let's feel the chocolate, even texture. Inhale the chocolate. In the excellent, 70% cocoa, notes of floral, citrus, vanilla, even fresh leaves. Now we Break the chocolate. A loud, sharp snap, sign of quality. The more cocoa in the chocolate, the harder it is to snap it. Finally, we get to taste. [MUSIC] Thin shape with the [UNKNOWN] excellence 50% cocoa bar allows the chocolate to evenly melt across the palette, revealing layer upon layer of flavor. The wine for this pairing is going to be a tawny port, [UNKNOWN]. Now a tawny port is different than a ruby or a vintage port in that the majority of the maturation This wine is in a barrel, as opposed to a bottle. The flavors then are all about earth driven notes. Vanilla notes. In fact they mimic what we find in the chocolate, and when taken together [MUSIC] A glorious marriage is created, rich and harmonious. Long and lingering. A greater thing than the parts taken individually. Extraordinarily delicious. [MUSIC]