Tis the season for red wine and chocolate, what with the Valentine’s Day festivities upcoming. Not to be a wet blanket (which means I am going to be one), but I’m not particularly fond of red wine and chocolate. At all. Sweet wine? Yes. A porter or stout? Absolutely. For me, the sweetness of the chocolate just does not play nice with a dry red wine. Even the non-cloying, most artisanal, legit chocolate just doesn’t do it for me. But lest you think I am dogmatic and a slave to absolutes when it comes to wine, I bring forth this evidence in my favor from the Twitters:
Pocky and red wine pleases me.
— Jameson Fink (@jamesonfink) December 22, 2013
I’d like to say it had something to do with a food and wine pairing epiphany, like the cookie (aka “biscuit stick”) mitigated the chocolate’s tendency to overwhelm the wine. But really it was just the end of a long day at work, and, returning home, I had a bottle of red wine handy (a Spanish wine made from the Monastrell grape…always a good bet for value. I love the Castaño) as well as a box of Pocky. A feast fit for a bachelor! I ate the whole damn box, then made the mistake of reading the ingredients. Not only were there a lot of tocopherols, which sound bad, but also interesterified sunflower oil, which sounds really bad. I think I googled “interesterified” and then tried to block the definition of it out of my brain.
The point is (Really? There’s a point to all this? Well, Pocky is pointed.) that taste is subjective, sometimes the palate, like the heart, wants what it wants, and there’s a place and a time (10:46pm December 21st, 2013) where pleasure is not something to be overworked in the mind but pursued without pause or pretense.
Pocky photo via RHiNO NEAL.pocky, red wine and chocolate, red wine and pocky, red wine with chocolate, wine and pocky