I N E R Y & V I N E Y A R D S
Ultimate in Chocolate and Wine Pairing
the FBWorld Panel of Food&Beverage International
reds made by intuitive wine maker David Hunt
of Hunt Cellars are finding their way to
the public through their tasting room located in Paso Robles,
California. Looking for the ultimate chocolate pairing experience
for these complex reds, we landed ourselves in the kitchen
of Chicago chocolatier Katrina Markoff,
who creates an intense culinary experience with chocolate
that would compare to the artistry of a wine maker. Her
infusions of rare spices and flowers combined with premium
chocolate give Vosges Haut-Chocolat the
edge we were looking for when it came to creating the ultimate
pairing with these exceptional red wines.
offer you now the ultimate in chocolate and wine pairing.
Our favorite reds with our favorite chocolate.
WINES PAIRED WITH VOSGES HAUT-CHOCOLAT
Cellars 2006 Syrah Rosé "Afternoon Delight"
/ Paso Robles
The bold ruby hue of this wine is quite striking in
a glass. Swirl and take in the dazzling, springtime
nose of cherry, cranberry, strawberry, and a lovely
touch of rose petal. A bright, crisp wine, with a refreshing
acidity on the palate, the red berry notes return alongside
sweet hints of toffee and apple. Grab a bottle and enjoy
it on a lazy Sunday with a Naga truffle from Vosges
chocolate, a delicate balance of sweet Indian curry,
coconut and velvety milk chocolate.
Cellars 2004 Cabernet Sauvignon "Cab 9"
/ Paso Robles
Opening with a lovely California nose of violets and
lavender mingling with highlights of spice, when sipped
slowly, the wine unfurls rich fruit layers of currants,
cherry, and blackberry. Deeper notes of chocolate and
truffles give the wine a very nice depth. Full-bodied
and warm on the palate, the finish is soft and lingering.
Savor a single bite of a rich, dark creamy chocolate
Vosges Budapest truffle laced with sweet Hungarian paprika
made from the mild capsicum pepper for the ultimate
wine and chocolate sensation.
Cellars 2003 "Rhapsody in Red" Reserve
Red Wine / Paso Robles
An exquisite deep purple in color, this is a rich, lush
red blend. Allowed to open in a glass, intoxicating
aromas of chocolate, caramel, vanilla, and cherry overtake
the senses. A sip brings forth layers of flavor with
dark chocolate, currants, vanilla, and coffee mingled
with notes of ripe red fruit. The tannins are elegant
and the finish excellent. A very nice wine. Do as we
did and pair it with Vosges Chocolate's Oaxaca bar made
with dark Tanzanian chocolate, organic pumpkin seeds,
the sweet guajillo chili pepper and rounded out nicely
with a fresh, creamy ganache laced with licorice and
spice. It is a wonderful combination.
Within the 550 acre estate of the Hunt Cellars Vineyard
and Winery, there are four terroirs with varying elevations
containing soil composites that mirror the great wine
regions of the world. This is the home of Hunt Cellars,
and more notably, David Hunt, wine maker and owner. Located
in Creston on Highway 41, great reds made by an intuitive
wine maker are finding their way to the public through
their tasting room, and really, the story is as fine as
the wine they produce.
on image for caption and to enlarge.
lost his sight in 1989, but not before he and his wife
went on an exhaustive search to find just the right property
to build his winery. He searched the entire west coast
before he settled on this parcel in Paso Robles, and also
not before he laid eyes on the white, chalky rock that
would be part of the soil that would produce his wines.
From then on, the beauty of the property resided in his
memory. His memory was not only in his mind, it developed
new life in his palate, which remembered every vintage
of wine he ever tasted.
has aided him tremendously in his wine making, as each
vintage brings with it its own distinct fingerprint of
life. His exceptional full bodied, complex and fruit forward
reds bear the proof of this tale, but the wine is just
part of the Hunt Cellars experience. A background as a
musician, David's love of his music manifests itself in
the naming of each bottle of wine. Maestro, Serenade,
Cab-Ovation are just a few of the music inspired names
the wines have received. Wine maker dinners are also infused
with a piano recital by David, bringing a unique experience
no other winery can boast of.
2875 Oakdale Road
Paso Robles, CA 93446
Katrina Markoff utilizes the original methods of French
confectionery artistry which she learned during her training
at Le Cordon Bleu in Paris. Having graduated with the Grand
Diplùme from Le Cordon Bleu and having worked extensively
in France, Spain, Italy, Southeast Asia and Australia her
collections of haut-chocolats have great, worldly inspirations.
Inspired by her global apprenticeships, Vosges truffles
have exotic influences of an "East meets West"
Indiana native with Macedonian roots, Markoff has that rare
combination of artist and entrepreneur who's able to take
unlikely ingredients and turn them into gold. Owner and
creative force behind Vosges Haut-Chocolat, is a 1995 graduate
of Vanderbilt University with degrees in Psychology and
Chemistry. Three days following graduation Markoff left
to pursue her dream of culinary arts in Paris. She studied
for one year at Le Cordon Bleu and graduated with Le Grand
Diplome in Cuisine and Pastry as well as degrees in Basic
and Advanced Oenology.
Paris, Markoff embarked on an 8 month tour around the world
studying food. She worked from place to place, studying
the indigenous cuisines of France, Spain, Italy, Thailand,
Korea, Vietnam, Singapore, China, Australia and Hawaii.
She apprenticed at restaurants including the Hotel Crillon
in Paris, France, El Bulli in Rosas, Spain, as well as Arzak,
and Martin Berasategui both located in San Sebastian, Spain.
She graduated from The Thai Cooking School at the Oriental
Hotel in Bangkok, Thailand, and Chiva Som School in Hua
Hin, Thailand. During her travels through Asia she was inspired
by the local spice and food markets.
on these international experiences, she developed the concept
of 'exotic truffles.' Fusing a gamut of indigenous spices,
flowers, roots, herbs and liqueurs with premium chocolate,
she created a unique tasting experience with each truffle.
Beckoning consumers to step into the now, she crafted her
culinary experience to embrace each sense of smell, taste,
hear, touch and sight with every bite.
2211 N. Eiston Avenue - Suite 203
Chicago, IL. 60614
(773) 388-5560 / (888) 301-YUMM (9866)