- The flavors of cacao from different sources are as different as those of wine grapes from different regions, according to Prof. Dr. Reinhard Lieberei of the Hamburg Institute for Applied Botany. Thus, the flavors of chocolates made from cocoa derived from different regions are as varied as those of different varieties of wines.
- Both wine and cocoa are products of fermentation.
- Both are good sources of flavonoids -- the polyphenolic compounds that fight against the free radicals which seem to be such a large factor in age-related health problems. Both wine and chocolate have been demonstrated to have beneficial effects for the heart.
- Quality differences among both wines and chocolates are extreme. The health effects and the sensual pleasures of both depend entirely on their quality. Smaller amounts of fine wine and chocolate are better -- for your pocket book, your health, and your satisfaction -- than larger amounts of poorer quality wine or chocolate.
- Both wine and chocolate have complex flavors. Enjoy them slowly to get the full effect.
Try pairing milk chocolate with Zinfandel or dark chocolate with Cabernet Sauvignon for a luxurious end to a meal.
