"Alex Rast" wrote in message
...
at Fri, 26 May 2006 16:23:41 GMT in
What are your favorites to accompany red wine? A nice Bordeaux or
pinot noir, say. -aem


Not having chocolate. Seriously, chocolate and red wine are legendary for
clashing in an extreme way. You ruin both the flavour of the chocolate and
the wine. It's considered to be a textbook example of a "never do this".
If
you feel you must have something to accompany chocolate, a good coffee is
probably the best choice. Still, if you want to taste the pure sensation
of
chocolate, by itself is perhaps best - unless you're tasting multiple
different chocolates. In that case you should make a very soupy warm gruel
out of coarse cornmeal (such as polenta or hominy grits) and take sips
between chocolates. It sounds wierd and off-putting but it's classic and
time-honoured. This is what the indigenous Mesoamericans did long before
the advent of Columbus.

--
Alex Rast



Interesting.

1. Are you saying that the Mesoamericans were tasting various chocolates and
used the gruel to cleanse their palate between tastes of various chocolates?

2. Are you sayin that the Mesoamericans preferred to use gruel to cleanse
their palate between tastes of any one particular chocolate they were
eating.

3. Are you saying that the Mesoamericans preferrred to have gruel with
chocolate, just as some might prefer it with wine/port today?

4. Are you saying that the Mesoamericans preferrred to have gruel with
chocolate, just as some might prefer it with wine/port today, but that it
was later discovered that it cleansed the palate.


My personal preference is chocolate alone, but sometimes (but not often) I
do like a little port with it.
Dee Dee