Like I had mentioned yesterday, I needed a cupcake to pair and picked an adorable little red velvet. I wanted a banyuls with this but couldn’t find a bottle. I decided to try it with an asti.
Less bubbly than the Barefoot or a sparkling wine or champagne, this Ruffino was a subtle bubble with the same sweetness you want from a sparkling Moscato d’asti. Sweet little pairing if your main event dessert is red velvet!
I haven’t been brave enough to try this until this post series. My reaction? Why did I wait so long!? I was thinking chocolate wine would taste like a red wine with artificial chocolate flavors injected into it. This, however, is none of that. If you like Bailey’s or Godiva liqueurs, you will enjoy this.
I tried it chilled and straight up but this would be fine on the rocks or even in a cocktail that would call for a creamy chocolaty liqueur. Maybe in a minty chocolate concoction… a spiked Shamrock Shake perhaps? I’ll test some recipes out.
If you’re still skeptical, don’t think of it as a wine. Think of it as a cream based liqueur and you’ll be fine. Now shall I taste Chocolate Box wine??
Okay, I enjoyed this pairing more than I should. Correction: enjoying…
Anyway, I was struggling with this one. I had a line of wines, a bag of peanut butter cups and couldn’t place the pairing. I gave up, had an empty bag of pb cups (with the help of a husband), and headed to Total Wine. I went to the right place because the associate there had recently tried an odd combination that actually worked really, really well! I was skeptical at first thinking of the oaky, tarty taste of “Chardonnay”, but I am so glad I took his recommendation. Atrevida Chardonnay and peanut butter cups are a match!
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