Easter is the first good reason of the year to eat chocolate without feeling too guilty. Christmas and the holiday season seem to have been spent for an eternity and summer and swimwear is not already here. One thing leading to another, we soon find ourselves wanting to quench our thirst or to try epicurean associations because the happiness of having Easter in family wouldn’t be complete without a bottle of wine…
Free SO2UL, Moscato d’Asti X Easter Van by Christophe Michalak
When spring is coming we all need some freedom to finally enjoy the first sunshine. With this association I wanted to earn some liberty. Whether in the air or on the road… But also because this organic Moscato d’Asti, without addition of SO2 and with some residual sugars (a little bit sweet in the mouth) Is light with its fine bubbles and its aromas of sun (fruits, spring flowers such as pomelos, jasmine, verbena …); Which will blend perfectly with this dark chocolate proposed by Christophe Michalak for Easter.
Mercurio Lot III, Tempranillo – Mercury X le Origami Rabbit
I discovered this wine few weeks ago in the small city of Geyserville in the heart of Alexander Valley in Sonoma County. It’s using the Solera system generally used in Spain for the Sherry production . Brad Bear’s Solera system is very young with just 8 years old. But the wine already has small touches of evolving aromas. The nose is full of fig, so mature that it is almost already jammed when it unhooks from its branch. The mouth is slightly bitter perfect to match with our Origami rabbit. In addition, the small notes of dried fruit will go hand in hand with the heart of hazelnuts chopped from the rabbit … Mercurio Lot III also has some notes of leathers, black fruits … And Guess what? Cocoa :) These two are really made to get along!
Château Rayne Vigneau, 2012 – Sauternes X Easter eggs made with cheese (especially the bleu des Causses)
Haha, you didn’t thought of the cheese for easter! This idea comes to us straight from tentation fromage a young start-up which sells cheese by mail. On this plateau we find: Comté, Cheddar, Tomme au Pesto, Bleu des Causses and Tomme de Chèvre. I don’t know if you had already tasted a Sauternes with blue cheese (Bleue des Causses, Stilton or even Roquefort) but it is a real gastronomic exaltation! This contrast pairing gives us balance between the sweetness of the wine and the strength of the cheese. Some world about the Sauternes Château Rayne Vigneau, Grand Cru classé 1855, is a perfect blend between strength, voluptuousness and acidity. It has notes of ripe and dry apricots, honey and acacia.
Passez, Riez!, Mas de la Seranne – Terrasses du Larzac X the chicken or the egg
Those who know me well, know that I am in love with all the wines from the Mas de la Serranne in Terrasses du Larzac appellation. “Passez, Riez” is a 100% over ripe Grenache, harvested at the end of October. This gourmet wine is a gem, it’s perfectly right between the freshness, the intense fruits and the sweetness with the subtle presence of alcohol well integrated into the wine. Notes of Amarena cherries, cocoa and small black berries. The perfect wine to enjoy your evening wondering which of the chicken or the egg has came first …
Four gapes Port, Pedroncelli, 2011 – Vintage Port, Dry Creek, Sonoma X Megapixel Egg by the chef Michael Bartoceti from the Shangri-La, Paris
This wine is composed of 4 different grape varieties: Tinta Madeira, Souzao, Touriga Naciónal and Cão. All harvested by hand. What I like about this american Port is its sweetness, which is there but not in an ostentatious way, it has aromas of candied orange zest, intense black chocolate, walnuts and prunes with a final (for Me) on the “Mon Chéri” (the italian chocolate, single-wrapped combination consisting of a “heart” of cherry (18%) floating in a liqueur (13%) and contained in a bittersweet chocolate housing (49%)). The tannins are also there on the final, which makes it possible to emphasize its structure in the middle of this universe of voluptuousness. I imagine it perfectly with this Easter geek eggs of chef Michael Bartoceti with their Jivara milk chocolate shells (40% milk), lined with a thin layer of white chocolate.