Selecting Chocolates for the Wine and Chocolate Trail Weekend
The Unionville Vineyards team went to great lengths to find the perfect wine and chocolate pairings for the upcoming trail weekends. We even went so far as to try our hands at making chocolates, but don’t worry - we’ll serve truffles made by the professionals...and we’ll stick with growing grapes and making wine.
We learned quickly that, as in winemaking, there are no shortcuts in chocolate-making. Try taking a shortcut and you end up covered in chocolate. I suppose there are worse things in life.
We also learned that, like winemaking, chocolate-making is both science and art. There is the science behind tempering, a process in which specific crystal structures form and which produces shiny, snappable chocolates.
Yet, there is also art. As we treat our grapes differently based on variety and vineyard, so do chocolatiers treat their chocolates differently depending on cocoa content and origin.
Unionville Vineyards will be offering chocolates from Carol’s Creative Chocolatez for the Chocolate and Wine Trail weekends because Carol just gets it. She knows where her chocolate comes from. She also knows how to turn raw product into something absolutely exquisite, while still showcasing its origin.
We had a tough time deciding on our chocolate and wine pairings. And we ate a little bit too much chocolate (you thought there was no such thing). We tried solid pieces and filled truffles, we paired with our red wines and our white wines (gasp!). We worked very hard to find the perfect pairings for the trail.
We hope you’ll visit us and celebrate two loves: wine and chocolate. With each extended tasting, enjoy selected chocolate pairings. Tastings are $10 per person and include a selection of 8 wines. Unionville is located near several other New Jersey wineries participating in the trail weekends. For full information, please visit: http://www.newjerseywines.com/events/category/trail-weekends/
Who will you bring on the 2015 Wine and Chocolate Trail?
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Today, we are picking the first grapes for what is Unionville's 27th harvest. Two years after the first grapes were picked and fermented, they were sold in the newly-opened tasting room- 25 years ago. Although I've been thinking about this moment for about a year, we've started our anniversary celebration and I'm still struggling to put it all in context.
In the past few years I've learned so much that could be shared with you now. I've spent hours at the township building, reading through letters written back and forth between parties involved in the winery's founding in the early 1990's. I've walked the vineyards, pausing with each "King of the Vineyard" as Conor calls them- the craggy, gnarly vines nearly as old as me. I've stared at the black and white photos in the hallway of the 1858 Farmhouse of the family and workers who tended to this property many decades ago.
It’s the most wonderful time of the year! I know that is cliché to say, but it truly is a great time at Unionville. We’ve got all of our reds pressed and in barrel. Cooler, stainless-steel fermentations are finishing up in tank, I’m finally able to breathe a little easier, and wake up a little later. With the holidays upon us, the wine making team has a lot on the mind, but one thing standing out is the blending, bottling, and release of Vat #23 – the latest rendition of our opulent Port wine.
Port has a storied history at Unionville – the fortified delight has been made at the winery since its first vintage in 1993, Before we delve into that, we have to talk a little about how Port is made and the different styles in which it can be presented. Port, named for its origin country, Portugal, is typically a sweet or medium-dry red wine, fortified with distilled grape spirit, then cellared and bottled at different times and in different ways to present specific stylizations. The two most recognizable presentations of Port wine are Ruby and Tawny Ports. Ruby styles are young wines usually aged for only a couple of years (or less). They’re released early to showcase juicy acidity and fruity characteristics of young wine with fuller mouthfeel and complexity
Since I started at Unionville 5 years ago, it has always been a goal to have our wines evaluated by top critics. In the years since, John Foy at the Star-Ledger has called our wines "Napa worthy," and Stuart Pigott, who freelances for James Suckling and Wine Business Monthly wrote that our Syrah was the best expression of the grape in the United States. T.J. Foderaro at Inside Jersey Magazine, Alan Richman (Saveur), Robin Shreeves (Cherry Hill Courier-Post), Rosie Saferstein (NJ Monthly), and the Trenton Times' Susan Yeske have all added their voices to the coalition of the willing in the last couple of years.
Having Unionville in the pages of one of the major wine magazines had remained elusive, until last summer when Mark Squires, East Coast wine critic for the Wine Advocate sat down and tasted...
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