New York City restaurateur Paul Grieco pairs Lindt Excellence A Touch of Sea Salt chocolate with Madeira wine.New York City restaurateur Paul Grieco pairs Lindt Excellence A Touch of Sea Salt chocolate with Madeira wine.
[MUSIC] I'm Paul Grieco, 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. [MUSIC] And wine. Let's focus on the food first, and the art of tasting fine chocolate. For this pairing, we're going to enjoy the Lindt Excellence Touch of Sea Salt. You may not think that salt, [UNKNOWN] specifically, and chocolate, go together. But salt causes flavors. to pop. Now for the tasting, much like a wine tasting, you must utilize all your senses. First, let's look at the chocolate. You expect to find a silky, matte, sheen on an even surface. Next you want to touch it, a very smooth texture. Then you want to break The chocolate, a loud, sharp snap, an indication of quality. The more cocoa in the chocolate, the harder it will be to break the bar. Next, smell the chocolate. One finds cocoa, caramelized brown sugar, with just a waft of sea salt air. Finally, we taste. And the thinness of the chocolate bar allows the chocolate to melt evenly across the palate. And one of the cool things about the fleur de sel in this chocolate bar, is that it adds a textural note, a granular quality, the sharpness of the salt. Wine is why we're going to the island of Madeira. Which is about 600 miles off the coast of Portugal but when the Declaration of Independence was signed this was what they toasted with. Yes it is sweet as we would expect to find in a fortified wine but the trick of Madera is the level of balancing acidity. Into caramelized brown sugar up front that we mix what we found with the chocolate long and linger and elegant wine. Now let us put the two together. [BLANK_AUDIO] Allow the chocolate to melt. [BLANK_AUDIO] Super yummy, the sweetness of the coco and the brown Sugar up front, the acid of the wine comes in after that carries the entire thing across the palate. The elements shine through here, but the marriage of the two is incredibly rich and profound. [MUSIC]