There are these annual events that are eagerly awaited by chocolate lovers, young and old. Easter is one of those inescapable moments.

It is also often the period when the chocolate artisans show a great creativity, both for the pleasure of the taste buds, for the eyes: chocolates in the shape of egg, chicken, or rabbit, for to name only the great classics of Easter.

If the little ones are content with milk to accompany their favorite chocolates, the older ones dare to venture into a little more ... strong agreements. It is true that red wine can sometimes be married to certain dishes made from cocoa. But most chocolates eaten at Easter are usually too sweet to be supported by a dry wine.

 Fortified wine

Who has not heard about chocolate chords with port? They are simply magical. A mouthful of chocolate, then a sip of Porto, and presto! ... the sensation of sugar is balanced in the mouth. Not to mention that Portos that make long passages in oak barrels, such as Tawny, acquire toasty notes and sweet spices that make the harmony even more relevant.

As the name suggests, Porto is produced only in Portugal. However, the production method is widely used in many wine producing countries, including Canada. These are "mutated" or "fortified" wines, that is to say that alcohol is added to the must during fermentation. This action has the effect of stopping the fermentation, because the sugar will not finish turning completely into alcohol. That's why there is more residual sugar in these types of alcohol.

Our suggestion

We suggest in our last chronicle to grant the spring season with a rosé wine. For Easter, why not think outside the box, and try a fortified rosé wine produced in Quebec ...

The Côte St-Hermas vineyard in Mirabel took up the challenge by developing its "Plaisirs des Brazeau" cuvée. Orange-pink in color, it has a complex and warm nose with aromas of orange peel, fruit paste and caramel. The palate is greedy, but sufficiently supported by a fresh acidity, which perfectly counterbalances the effect of sugar.

To appreciate all the subtleties, serve it a little warmer than a white wine, but a little cooler than a red wine. 30 to 40 minutes in the fridge will suffice to reach an ideal service temperature of between 12 and 14 ° C. Once opened, keep your fortified wine in the fridge, not in your whiskey cupboard ... you will extend its life.

And of course, do not forget your Easter bunny! Because after all, this is your pretext this weekend to open a bottle like this. Cheers!