6 of the best matches for chocolate mousse

Although chocolate mousse is usually made from dark chocolate it's quite a light dessert as chocolate puddings go because of its airy texture - lighter than petits pots au chocolat, for example.

That means you can pair it relatively easily with a conventional dessert wine though remember if you have a flavour such as orange in the mousse that will tend to knock the same flavour out of the wine. Try:

* a sweet red wine such as Andrew Quady's Elysium Black Muscat, Brachetto d'Acqui or Brown Brothers Cienna Rosso (the surprise winner in the What Food, What Wine competition a couple of years ago

* an orangey Spanish Moscatel such as Moscatel de Valencia or Torres Floralis Moscatel d'Oro which also scored well in the competition.

* An off-dry rosé sparkling wine especially if the mousse is made with white or milk chocolate and served with strawberries

* A raspberry or cherry-flavoured beer (Kriek or Frambozen)

* Ratafia di fragola - a gorgeous Italian strawberry-scented liqueur or other strawberry-flavoured liqueur - served well chilled. The essence of summer.

* A violet-flavoured liqueur, again served chilled. (Think violet creams . . . ).

Picture © Chris Tweten from Pixabay

Which foods pair best with tawny port?

We rarely think of tawny port as a flexible pairing for food. We serve it with stilton, obviously and with hard cheeses like cheddar, with nuts and dried fruits and over Christmas with fruit cake and mince pies but that’s usually as far as it goes.

True, its sweetness suggests desserts and cakes rather than savoury dishes but like other strong dessert wines it can do sterling service at the start of a meal, particularly if it’s - as is increasingly fashionable - lightly chilled. And even with sweet things you should ensure - as is the case with other dessert wines - that your dessert is not far sweeter than your port.

On the spot
A Portuguese favourite with tawny port are the rich eggy pastries that you find in the pastelerias (patisseries) and creamy desserts such as crème caramel. Figs and (elvas) plums are also considered good matches. (According to Christian Seely of Quinta do Noval tawny is superb with fig tart) My own star match, improbable as it might sound, is bread pudding, a brilliant combination I came across on a visit to Lisbon a few years ago.

Sheep's cheeses also work well especially what is by common consent one of Portugal’s finest, the rich creamy Queijo Serra - highly prized by cheese connoisseurs

Why not try:
10 year old tawnies with:

• sherry-style with salted roast almonds

• chicken or duck liver parfait or other meaty pâtés and terrines

• presunto (Portuguese air dried ham) or Spanish jamon iberico

• pecan, almond or walnut tart or cakes

• apple, pear or banana tatin

• a compote of dried fruits

• crème brûlée

• cheesecake (without red fruits)

• ginger-flavoured cakes and puddings

See also my post on caramel-flavoured desserts and tawny port

20 year old tawnies with:

• foie gras - a rich, nutty alternative to Sauternes, it will pick up on a sweet accompaniment such as balsamic vinegar or prunes

• roast lobster (according to Calem)

• feathered game such as pheasant and partridge

• hard sheep's milk cheeses such as Ossau Iraty and Manchego, mature Gouda, parmesan

• dark, bitter chocolate and chocolate truffles (Valrhona’s Caraibe and Choua are recommended by the Chocolate Society)

• biscotti

• panforte di Siena

• roasted chestnuts (a great suggestion from Jose Carneiro of Wiese & Krohn)

In the kitchen
Tawny port is a useful ingredient for any cook to have to hand, especially for deglazing pans. It works particularly well with chicken livers, lambs liver and kidneys and will also add richness to slow-braised meat sauces.You can also use it as a base for a sabayon or zabaglione

A version of this article was first published in Decanter magazine

Image ©anna_shepulova at Adobe Stock.

What food to pair with Vin Santo?

No visit to Tuscany is complete without a glass of Vin Santo or ‘holy wine’, a (usually) sweet wine that is served at the end of the meal, almost always with hard little ‘cantucci’ biscuits.

It’s left undisturbed for several years in small barrels which gives it a slight ‘rancio’ (oxidised) character which sounds unpleasant but actually gives the wine balance and ‘bite’, preventing it from being over-sickly.

It struck me as I was sipping it that it would be a good partner for many other foods, though when I ventured this to my Italian hosts, the LoFranco family of Fattoria la Vialla they looked at me as if I was mad. But if you have a bottle in the house why on earth not experiment?

I would say Vin Santo resembles more in style fortified wines such as sherry, tawny port and particularly Madeira than other dessert wines so try the following matches:

• Blue cheese (especially Gorgonzola)
• High quality dark chocolate bars
• Nut-based tarts such as walnut tart and pecan pie - and Italian-style chestnut cake
• Tiramisu
• Panforte and other dense cakes made with dried fruit
• Mince pies
• Rich pâtés such as duck liver pâté - and seared foie gras if you eat foie gras (which I don’t).

Image © YRABOTA at shutterstock.com