By Jessica Yadegaran
Friday, February 13th, 2009 at 9:56 am in what's on tap.
If anyone’s going to the Beer & Chocolate dinner tonight, please post and let me know how it is. I’m particularly interested in how that scallop and chocolate-citrus sauce would do with a Malheur 10.
Not sure how it works in beer circles, but in the wine community there is a never-ending uncertainty about the pairing. Does it really go with dry red wines, like Cabernet Sauvignon, or do we just wish it would? Or do you need ample sugar to match that sweet flavor, making Port and late-harvest reds such as Mourvedre and Zinfandel the only reasonable choices.
Hope everyone enjoys ending the week with a brew in hand and a toast to Bill every night at 7 p.m. Thanks for being such a great community. I’m sure his family really appreciates the support.