Friday, February 12, 2016
Days of wine and ro...I mean, chocolate
There's a reason for that. Both contain tannins, naturally occurring compounds that are bitter or astringent.
Washington State University oenology prof Jame Harbertson has partnered with a chocolate company called To'ak Chocolate in Quito, Ecuador.
They want to scope out this tannin stuff. Seems the To'ak chocolate becomes less bitter as it ages. And wine becomes less astringent.
Tannins in chocolate are more stable and predictable. They will be looking at chocolate aged in cognac barrels, as To'ak does.
This will be a 20-year time line--see how the tannins change. Should keep them busy.
In the meantime, Cheers! and have a chocolate truffle.