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The Food Science of Wine and Chocolate : PALATE PRESS

White wine tends to be even more acidic than red wine, so the chocolate will taste bitterer and the wine will taste sourer. Yuck. Of course, chocolate is also fatty and nearly always sweet, and these qualities probably have more impact on wine- and-chocolate pairing than anything else. It's no secret that heavy red wines work well with fatty foods. Phenolic compounds in red wine (including tannins) stimulate the flow of saliva, and so does ethanol; that extra saliva, along

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The Food Science of Wine and Chocolate : PALATE PRESS


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