The region where Crozes-Hermitage, Hermitage and Saint-Joseph appellations wines are produced is also the region where the famous Valrhona chocolate, well known to the great French chefs and pastry chefs, is produced.
And the least we can say is that wine and chocolate have a lot in common.
Both have aromas that vary according to the terroirs and their manufacturing secrets.
To really offer themselves, they must be tasted. Powerful, structured, expressive... the terms are the same to describe them.
Some wines have chocolate or cocoa notes and conversely, a chocolate, filled or not, can bring fruity notes. Which makes it easier to get along!
So let us not have any complexes, on the contrary, to serve a red wine with chocolate. Whether it is in the form of dessert of course, but also as salty dishes why not.
In the region, it is easy to find a workshop to learn about this delicate agreement. It's a good thing because the wines from here get along wonderfully with chocolate.