red wine and chocolate chips

November 28, 2008

dry red wine and plain ol chocolate chips.  it’s amazing.  the flavors do not complement each other, rather acting as a pallete cleanser to one another.  each mouthful of chips tastes like the first time you’ve had them, and the red wine obliterates the sugary taste off of your tounge.  the after taste is warm, complex, and severely, wonderfully hollow and imbalanced, much like liquor fudge.   you don’t need any goddamn expensive wine, either.  any 5 dollar bottle will do.

the trick is this-you have to strictly alternate.  take two handfuls of chocolate chips in a row, or two sips of wine, and your mouth wonders wtf you are doing to it, because you’re veering away from the aftertaste too far in the same direction.  two sips of wine tastes vile, chemical, and two chomps of chocolate tastes narcotic, decadent, like you can feel your teeth rotting.  one after another is like a well-executed fourth species counterpoint, where each flavor makes a suspension into the next harmonic area, which is then resolved as another suspension is being set up.

the hollow musical harmony of these two tastes is like an open chord voice, like a stack of a root and lower fifth, with a tenth and some set of exotic extentions another octave above.  i guess a perfumer would say it has two heavy ‘top notes’, the dark sweetness and the deep fruit alcohol. 

if you don’t drink wine, you can do the same thing with fruit, especially oranges and grapes.