Kingsbury Chocolates Paired with Wine!

February 2, 2018 @ 5:00 pm – 7:00 pm
220 20th St S
Arlington, VA 22202
Kingsbury Chocolates Paired with Wine! @ CCWS | Arlington | Virginia | United States

Self-trained chocolatier Rob Kingsbury embraced his Vermont maple sugar roots and inherited his love of confection making from his grandparents. Starting with his family’s recipes, Rob tweaked them with finer chocolate, but maintained the quality ingredients and recipe integrity passed onto him. Today his maple popcorn crunch drizzled in chocolate is a daily thank you to his grandparents love of family and sweets — who sold their original maple popcorn at a roadside stand. Today’s chocolates and confections showcase Kingsbury’s sophisticated whimsy.

We will be tasting the following pairs with Rob Kingsbury:

  • Alma Negra Brut Nature Rose Sparkling – Berries & Cream: Have you ever heard of a Sparkling Malbec Rosé? This is a style that you don’t come across regularly! Champagne like body, various complex flavors with distinct notes from the Malbec and Pinot Noir in this blend make it a special treat. Made by Ernesto Catena, the owner of Ernesto Catena Vineyards in Argentina, is the eldest son of Nicolás Catena of Catena Zapata. He has been defined by many as the “bohemian” side of the Catena family, Ernesto is a tireless and avid reader, painter, art collector, horseman, polo player and archer. Alma Negra mean “Black Soul” and the mask on the label is a symbol for the hidden identity/mystery that these wines are supposed to represent! Paired with Berries & Cream, which is white chocolate with freeze-dried strawberries and raspberries!
  • Malvasia di Casorzo – Fleur de Sel: One of the most popular bottles in the Shop! Sweet, but not too sweet, with balanced acidity. Nice round red fruit of cherries and strawberries. Aromas of roses and a lingering fruity finish. This wine is not fully sparkling, instead it is frizzante. Perfect as a refreshing chilled aperitif or with dessert. Tonight, it is paired with Fleur de Sel, which is made with almond toffee bits and french sea salt.
  • Fat Bastard Merlot – Red Berries: This 100% Merlot is sourced from select vineyards throughout the Languedoc-Roussillon. The area is known for its stony soil, which naturally limits yields and lends a fresh, fruit-forward character and mature tannins to the final wine. Deep, dark red in color with elegant notes of plum and black cherry followed by subtle nuances of caraway and black pepper. On the palate, it is fresh, full and juicy with solid mid palate weight and an expansive, round finish. Paired with a chocolate loaded with bright and fruit forward blend of freeze dried strawberries and raspberries.
  • Wild Things Zin – Shoyu: Carol Shelton has been Mastering the Zen of Zin since 1978. Focusing mostly on her favorite varietal, Carol is a guru of single vineyard Zinfandel. Many of her vineyard sources are organically grown and decades old. She develops close partnerships with each grower to ensure her wines maintain and express the unique terroir of the vineyard. Her Wild Thing label denotes that the wine is produced using the wild yeasts found on organically grown grapes from Mendocino County. The 2014 vintage was a warm and dry year that produced beautifully dense and vivid fruit flavors. This wine went thru fermentation relying completely on a wild yeast population that helped to create a terrior-driven complexity in the final wine. Full of black cherry, plum, and deep raspberry with a range of vanilla, baking spice, and cigar box notes, this wine is smooth and creamy on the palate with a long and jammy finish. This is classic California Zin! (80% Zinfandel, 10% Carignane, 9% Petite Sirah, & 1% Alicante Bouschet) Paired with Shoyu, which is their best selling bar (and a top-seller here in the Shop). It is dark chocolate with Tamari roasted almonds and French Sea salt.
This entry was posted in . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.