Wine is a known aphrodisiac. It relaxes the mind and helps to stimulate the senses. Sweep that special someone off her feet this Valentine’s Day with the perfect wine to set the mood. Chuck Dressel, President of Mount Pleasant Winery in Missouri, offers some fabulous advice on how to uncork a little romance this Valentine’s Day with tips on pairing wine with your loved one’s favorite edible aphrodisiacs:
· Chocolate: Chocolate has such a strong taste that it really needs a strong sweet wine to complement it. A Port, such as Mount Pleasant’s Vintage Port, has big and complex flavors of chocolate, cherries, dried fruits and wood that really bring out the best in the chocolate.
· Strawberries: A sparkling wine, such as Mount Pleasant’s Ten Bucks, or a Riesling, such as Mount Pleasant’s Rhineland, are the ideal complement to strawberries because the sweetness in these wines counter-acts the acidity of the strawberries.
· Oysters: The ideal wine to complement oysters has a hint of butter as in quality chardonnays that have been barrel fermented. Mount Pleasant’s Vidal Chardonnay is also a perfect pairing for oysters with its aromas and flavors of tree fruits, toasted oak and hints of vanilla and butter.
· Asparagus: For asparagus, avoid wines with a buttery or oaky flavor, which will overwhelm the taste of the asparagus. A wine with a fair amount of acid and fruit, such as Mount Pleasant’s Villagio or Rhineland, should be served with asparagus.
· Basil: Basil is both soft and aromatic and pairs well with full-bodied wines presenting a delicate acidity. Mount Pleasant’s Norton and Claret both pair well with the red pasta sauces and red meats prepared with basil.
· Chocolate: Chocolate has such a strong taste that it really needs a strong sweet wine to complement it. A Port, such as Mount Pleasant’s Vintage Port, has big and complex flavors of chocolate, cherries, dried fruits and wood that really bring out the best in the chocolate.
· Strawberries: A sparkling wine, such as Mount Pleasant’s Ten Bucks, or a Riesling, such as Mount Pleasant’s Rhineland, are the ideal complement to strawberries because the sweetness in these wines counter-acts the acidity of the strawberries.
· Oysters: The ideal wine to complement oysters has a hint of butter as in quality chardonnays that have been barrel fermented. Mount Pleasant’s Vidal Chardonnay is also a perfect pairing for oysters with its aromas and flavors of tree fruits, toasted oak and hints of vanilla and butter.
· Asparagus: For asparagus, avoid wines with a buttery or oaky flavor, which will overwhelm the taste of the asparagus. A wine with a fair amount of acid and fruit, such as Mount Pleasant’s Villagio or Rhineland, should be served with asparagus.
· Basil: Basil is both soft and aromatic and pairs well with full-bodied wines presenting a delicate acidity. Mount Pleasant’s Norton and Claret both pair well with the red pasta sauces and red meats prepared with basil.