A Taste of the Seasons Wine & Chocolate Tasting

Tuesday, 24 March 6:30 - 8:30 PM. 

                                                                               Autumn

                   Broadbent Sunflower Vinho Verde N.V. Portugal Varietals: 

               Loureiro 50%, Trajadura 40% and Pederna 10%. The grapes come from 

                   he following regions within the Vinho Verde appelation: Braga, Barcelos

                   and Guimaraes

                   White Belgian Chocolate Dipped in Shortbread

               German White Chocolate

                                                                                  Winter

              

               Paso A Paso Verdijo 2007 Spanish White full of delicate aromas

                   of fresh picked peaches, bright citrus accents and delicious apple and kivi flavors.

               Santander 53% Dark Columbian This chocolate with its well defined and sharp   

                   taste is for strong palates.  Its bitterness quickly changes to a chocolate taste enhanced 

                   with hues of rich nuts, flowers and fruits.

               Lindt Intense Pear - Swiss Dark A unique combination of dark chocolates

                   with delicate pear pieces and almond slivers.

                                                                                   Spring

               Tobin James Liquid Love Late Harvest Zinfandel 2006

                   Today's Zinfandels are getting so high in alcohol that it's almost refreshing

                    to see one cross over to the Late Harvest category. It's just not that much

                    of a stretch to go from a 17% Zinfandel table wine to a 17% or 18% late

                    harvest wine - it's just that you EXPECT the latter to be sweet and 

                    unctuous.And this wine is all of that. Perfect for the night with your love

                    partner next to the fireplace, you know, when you want to bury two

                    knuckles deep into your love rug.

                Spicy Maya - Venezuela  Feel your throat warm and your nose tickle with each

                    mouthful of Spicy Maya's premium dark chocolate. A hint of Pasilla chile, cayenne Pepper

                    and cinnamon excite the taste buds. It's a return to chocolate's ancient roots with

                    traditional ingredients that pay homage to the first chocolate-worshipping culture, the

                    Mayans.

                Chocolate Raspberries in Dark Chocolate - US

                                                                                   Summer

         Michael Pozzan Annabella Cabernet Sauvignon 2006 Napa Valley

           This is a full-bodied Cabernet with layers of complex dark fruit. Ripe and        

           smooth in texture with concentrated flavors of plum, cedar, and anise. Well-

           focused tannins balance perfectly with the rich fruit.

           Michel Cluizel Mangaro - French Dark  Created exclusively from cocoa

           beans from the Mangaro plantation in Madagascar. This fine dark chocolate bar is

           possibly the most exotic of all the Michel Cluizel single origin range. The Mangaro

           provides a well balanced range of citrus fruits with an underlying edge of ginger to

           aid depth and character. The Mangaro is one of six, single origin chocolate bars

           created by Michel Cluizel.

           Caffarel Milk - Italy   Caffarel was established in 1826 in Turin, Italy, when   

           Signor Caffarel purchased a special machine to make chocolates.  The artisans                 
           at his factory created exclusive recipes, which to this day are the secret of

           Caffarel’s success.  Caffarel is one of the handful of companies that purchases

           cocoa beans from the worlds best chocolate growing regions, sterilizes them

           before roasting in unique, specially designed roasting units and combines them

           with the finest natural cocoa butter, milk powder, sugar and hazelnuts to produce

           their signature Giaduja chocolates.