Wine & Chocolate: Can Bura Dingač Find True Love this Valentines Day?

If red wine and chocolate were potential mates searching for each other on eHarmony, some would undoubtedly question their compatibility. Certainly the jury is still out on whether red wine and chocolate is a match made in heaven or a disastrous waste of talent.

Among some wine writers and critics (e.g. Eric Asimov, NY Times), the mention of such a pairing evokes gasps of horror. This group would seemingly prefer that the two swinging singles remain as they should be: happily separate.

Other voices (Paul Grieco, owner of Hearth restaurant and Terroir wine bar in NYC) praise and adore the decadent intersection of the two dark masters.

As Valentine’s Day approaches, and Blogs and Tweets are abuzz with the subject, I decided to find out for myself.

There was never a question about which red wine I would choose: Without a moment’s hesitation I opened the Bura 2007 from the Dingač region of Pelješac, a peninsula on the Dalmatian coast of Croatia. The Bura Dingač is made from the primary native red grape of the region, Plavac Mali (an offspring of Zinfandel) and is a luxurious, cult, premium wine that delivers bold flavors on an off-dry, gently tannic, full-bodied frame. And at 16% alcohol, it is almost Port-like in character. I just had a feeling it would work.

I also knew that the Bura Dingač is the perfect Valentine’s Day wine. At $55 it is expensive, true. But on Valentine’s Day, aren’t we supposed to splurge on our sweeties?

Overwhelmingly the deciding factor was this: Bura Dingač is simply a stunningly pretty wine. It is beautiful in a steamy yet approachable, voluptuous yet elegant, deeply brooding yet spry, fabulously irresistible kind of way. It makes me think of love and romance, of that scene from “American Beauty” where is Mena Suvari lying naked, covered in rose petals. Does not chocolate evoke similar fantasies?

And then there’s the wine’s bouquet: Striking with sweet stewed fruit and spice aromas (black cherry, plum, fig, black currant jam, anise) with distinctive floral and earthy herbal notes – I detect a sexy, seductive mix of rose petals, lavender, black olive, pine wood, and – dark chocolate.

So far so good. My instincts told me that this wine would totally rise to the orgasmic when paired with one of my all-time favorite dishes from the Dalmatian islands: black risotto with squid (I also find that Bura Dingač displays a distinct note of iodine on the nose and really reminds me of the Adriatic Sea). But how would it perform against chocolate?

To find out I went to my local gourmet supermarket and chose four different varieties: 1) Lindt milk chocolate with liquid cherry filling; 2) Ghirardelli dark chocolate with raspberry cream filling; 3) Lindt dark chocolate with Fleur de Sel sea salt crystals; and 4) Dagoba organic dark chocolate with wild blueberries and lavender essence.

Here are the findings:

1) I chose the Lindt milk with dark cherry liquor because I thought the dark cherry would accent the similar notes in the wine while the smooth, creamy milk chocolate would match the texture of the wine. To some extent this held up in the tasting, and the cherry notes in both wine and chocolate really popped. But the overly sweet flavors in the chocolate suppressed the complexity of the wine and made it seem slightly astringent.  Rating: 2.5 (out of 5)

2) As with number 1, I felt that the raspberry notes in the Ghirardelli would nicely accentuate the luscious fruit character of the Bura, and the less sugary, earthier nature of the dark chocolate would allow more room for the wine to assert itself and find balance on the palate. The wine brought out the fruit notes in the chocolate but it lost a lot of its middle depth and became more tannic. Not that exciting. Rating: 2 (out of 5)

3) This is my favorite chocolate bar in the world: Lindt dark with sea salt. It’s lightly sweet with a good tooth bite that gives way to creaminess on the tongue, accented by the saline crunch of sea salt crystals. Divine! I hoped that the mix of sweet and savory notes would highlight the similar qualities in the Bura. To my relief, this pairing performed better, with both the chocolate and wine holding up their ends of the deal and allowing each other to sing their respective parts. This was a sort of “nothing lost, nothing gained” match, with the wine becoming a bit more focused and fruity under the influence of the savory, earthy tones of the Lindt. Perfect pairing? No. But it’s interesting, fun and delicious. Rating: 3.5 (out of 5)

4) I’ll get right to the point: This is the hands down winner. The rule of thumb for any wine and food pairing is that each should not only compliment the other but raise the eating/drinking experience to another level. The Dagoba dark chocolate with wild blueberries and lavender essence is an unusual treat, but it delivered just the right combination of subtle sweetness, earthiness, fruit and floral notes to stand up to and highlight the similar profile of the Bura. No doubt, the lavender/blueberry duo (lavender grows wild in many of the fields that surround Plavac Mali vineyards in Croatia) lifts the same Mediterranean notes out of the wine and makes them dance on the palate. The transition is seamless: there is no looking for why this pairing should work. The magic just happens as the two sensations become one in a splendid, harmonious and deeply satisfying act of love-making. Rating: 4.5 (out of 5)

Like two people in any relationship, there are personality traits that are desired, admired and loved, and there are characteristics that repel, discourage and disappoint. Wine and chocolate, it seems, are no different. But find the right combination of traits and it is possible that, despite the odds, something wonderful can happen.

So introduce yourself to red wine and chocolate and see what happens. If all else fails, there’s always a dozen roses.

Happy Valentine’s Day!

Text and Bura wine photos by Cliff Rames, Wines of Croatia;;

The Bura Dingač is imported by VinumUSA.

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