Heading to a wine dinner with a French theme. I have been given the task of bringing wine for chocolate creme brule. Not sure what to bring, but I know it has to be French. Steak frites is the main, pate and olive for starters and salad. Cheese course also. Thanks.

This message has been edited. Last edited by: greggold,

Sweet Loire.

I'd go for Banyuls, if you can find it. Made from Grenache Noir much in the style of Port often with some hints of mocha or cocoa.

Perhaps a northern Rhone(red), that's a tough one.

Banyuls, possible choices:
Chapoutier
Les Clos de Paulilles
Domaine du Mas Blanc
Gerard Bertrand

Why would anybody ruin creme brule by adding chocolate to it?

quote:

Originally posted by Board-O:
Why would anybody ruin creme brule by adding chocolate to it?

Although I do believe the classic vanilla is the best, I have had some amazing "flavored" creme brulees, coconut and pumpkin being the best. I have had chocolate but the chocoloate changes the texture. I would rather go with a chocolate flan the a chocolate brulee.

quote:

Originally posted by Board-O:
Why would anybody ruin creme brule by adding chocolate to it?

One of the best creme brule's I've ever had was hazelnut served at Il Girdino in Montalcino. My girlfriend is a creme brule expert/snob (at least I think so!) and even she admitted it was damn good.

As far

quote:

Originally posted by Board-O:
Why would anybody ruin creme brule by adding chocolate to it?

I concur.

If you want to do an infusion - lavender, etc, etc, fine, but the texture is so important.

greggold,

(if you haven't been scared away), lots of good sweet wines will be fine. Heck, grab a Sauternes or a Tokaji (your Local Wine Shop can direct you to some reasonably priced options). And, while I love a good traditional creme brulée, chocolate is never a bad addition to any dessert. Hope you have a great time!

quote:

Originally posted by indybob:
chocolate is never a bad addition to any dessert.

An absolute statement like that is ridiculous. Chocolate, which I love, ruins a top notch cheesecake, as well as a creme brule. Tell me how great it would be to add chocolate to lemon mousse or to tapioca cooked in wine, or to many other desserts that rely on delicacy.

quote:

Originally posted by Board-O:
Why would anybody ruin creme brule by adding chocolate to it?

Agreed. I've tried many flavoured creme brulees and have always been disappointed.
Don't mess with a winning combination. With a nice Sauternes, of course.

If you held K Q J 10 and 9 of spades would you give up the 9 in the hope of getting the Ace?
Didn't think so.

Board-O:
How about chocolate added to your poached pears!

quote:

Originally posted by Board-O:
An absolute statement like that is ridiculous. Chocolate, which I love, ruins a top notch cheesecake, as well as a creme brule.

I don't know why I'm legitimizing my tastes to you, but for me, chocolate doesn't ruin any dessert. With your precious tapioca/wine; I find tapioca kind of nasty, so if I ever try yours, I'll be sure to bring a can of hershey's to dump in there to help it out. But, key lime pie with some chocolate sauce? Mmmmm. With "top notch" NY cheesecake? Mmmmm. I tried it once with jello??? Sure, it wasn't the best, but it certainly wasn't bad.

I know many of you hard-core food snobs will disagree <cough> Board-O <cough>, but I can't envision a scenario where I'd toss a good dessert, just because quality chocolate was added. (here's where mwg would add the tongue sticking out emoticon),

A lot of it depends on how you define "bad" doesn't it, and most importantly, everybody has different tastes.

To spin humor from The Onion, I'm like an alcoholic, but for chocolate!

This message has been edited. Last edited by: indybob,

Actually, no. The meaning of the word in your statement is perfectly clear. Any attempt to say otherwise would be disingenuous.

quote:

Originally posted by Board-O:
Actually, no. The meaning of the word in your statement is perfectly clear. Any attempt to say otherwise would be disingenuous.

quote:

Originally posted by indybob:
But, key lime pie with some chocolate sauce? Mmmmm.

OMG, that's unconscionable!!!

quote:

Originally posted by Chilepepper:

quote:

Originally posted by indybob:
But, key lime pie with some chocolate sauce? Mmmmm.

OMG, that's unconscionable!!!

You Floridians and your key limes, .

Bob, this is one time where I'm going to have to disagree with you. While you may enjoy the taste of chocolate with most desserts, just adding any ingredient to a pastry/confection recipe is going to throw off the balance of a recipe. If the maker does not calculate the fats of the chocolate, new liquid content and sugar percentage, you can end up with something that is off in texture, taste and cooking time.

That's why it drives me mad when people say, "oh just substitute applesauce for butter" or something equally insane.

quote:

Originally posted by indybob:

quote:

Originally posted by Chilepepper:

quote:

Originally posted by indybob:
But, key lime pie with some chocolate sauce? Mmmmm.

OMG, that's unconscionable!!!

You Floridians and your key limes, .

Board-O- Can someone have an opinion without you trashing it?

quote:

Originally posted by indybob:

quote:

Originally posted by Board-O:
I and others have given sufficient examples.

Given sufficient examples of how my taste buds are wrong, and how you know everything about what anybody else might like to eat??? Do you have any idea how pompous you are? You really don't have a clue do you? (How's that for an absolute?)

Your credibility in the chocolate debate took a huge blow when you mention chocolate, and I assume you meant dark, and key lime in the same dessert. The two flavors in NO WAY will EVER compliment each other !

quote:

Originally posted by Board-O:
I was just responding to an absolute statement that was blatantly untrue. I and others have given sufficient examples. indybob is simply being defensive.

Four words: To each his own!

quote:

Originally posted by indybob:

quote:

Originally posted by Board-O:
I and others have given sufficient examples.

Given sufficient examples of how my taste buds are wrong, and how you know everything about what anybody else might like to eat??? Do you have any idea how pompous you are? You really don't have a clue do you? (How's that for an absolute?)

It's not an absolute. It's simple defensive posturing.

quote:

Originally posted by inky:

quote:

Originally posted by indybob:

quote:

Originally posted by Board-O:
I and others have given sufficient examples.

Given sufficient examples of how my taste buds are wrong, and how you know everything about what anybody else might like to eat??? Do you have any idea how pompous you are? You really don't have a clue do you? (How's that for an absolute?)

Your credibility in the chocolate debate took a huge blow when you mention chocolate, and I assume you meant dark, and key lime in the same dessert. The two flavors in NO WAY will EVER compliment each other !

Oh no, I'm not credible in the chocolate debate. Boo hoo. I haven't tried them, but please give these folks a call and tell them they don't have a clue, please tell me how it goes: Clicky, and Clicky.

Geez, some of you people kill me sometimes. I've been having a fun time showing this thread to folks at work, and having to defend why I have almost 3,000 posts on a board with such blowhards. Don't worry, I pointed out that there are only a few of you out there.