Tingling the Taste Buds
“Inniskillin wines are all about celebrating artisans who are committed to their craft,” said Franco Timpano, Director of Marketing, Inniskillin. “We paid close attention to the flavours, textures, and quality of the SOMA chocolates and Inniskillin wines. This pairing of culinary connoisseurs was so inspiring to our Estate Chef David Penny that he created his own menu of recipes infused with SOMA chocolate.”
What flavour of foodie are you? Customize your gift with the perfect pairing:
For The Bold-Facer
Inniskillin Cabernet Franc + SOMA Madagascar 70%
For the foodie who enjoys a full-bodied wine, the Cabernet Franc’s generous fruit aromas of raspberry and blackberry are the ideal accompaniment to the big red fruit notes of the Madagascar chocolate.
Inniskillin 2011 Niagara Estate Collection Cabernet Franc $14.95
SOMA Madagascar 80g bar $8.25
For Someone A Little Spicy
Inniskillin Late Autumn Riesling + SOMA Dark Fire 66%
The hint of Riesling sweetness is offset by the spicy aromas and textures of the Dark Fire chocolate – just right for that special someone with a real zest for life. A floral bouquet is abundant on the nose, with the heat of cinnamon, chili, and ginger coming on at the end for a lingering finish.
Inniskillin 2011 Niagara Estate Collection Late Autumn Riesling $12.95
SOMA Dark Fire 66% 80g bar $8.25
For The Mysterious One
Inniskillin Pinot Noir + SOMA Dark Blend 64% Peruvian Dark Chocolate
Dark decadence is the focus of this pairing, with the Pinot Noir’s rich berry aromas providing the perfect complement to the robust flavour and subtle sweetness of the Peruvian dark chocolate.
Inniskillin 2011 Niagara Estate Collection Pinot Noir $14.95
SOMA Dark Blend 64% Peruvian Dark Chocolate 80g bar $6.00
For The Traditionalist
Inniskillin Oak Aged Chardonnay + SOMA Costa Rican Milk Chocolate 32%
The tropical fruit aromas of this wine are enhanced by the buttery texture of the milk chocolate blend. Soft oak marries with creamy vanilla components, making for a scrumptiously balanced palette – ideal for the quintessential chocolate and wine lover.
Inniskillin 2010 Niagara Estate Collection Oak Aged Chardonnay $14.95
SOMA Costa Rican Milk Chocolate 32% 80g bar $6.00
For The Indulger
Inniskillin Vidal Icewine + SOMA Caramel Cream Kiss
This mix of luscious Vidal Icewine and creamy milk chocolate ganache is sure to delight even the most luxurious of palettes. Both reflecting the pinnacle of craftsmanship in their field, this is a match of superior quality that will prove irresistible to anyone on your list with a sweet tooth.
Inniskillin 2008 Vidal Icewine 200ml $26.95
SOMA Caramel Cream Kiss $2.00/truffle
The Chef’s Menu
Inniskillin Estate Chef David Penny’s SOMA chocolate-‐infused treats.
Celeriac Soup with Mayan Chocolate Dust
(pair with Inniskillin Oak Aged Chardonnay)
1 lb celeriac peeled and roughly diced
1/2 diced medium onion
2 sliced cloves of garlic
Salt & Pepper to taste
1 Tbsp Soma Mayan Hot Chocolate Mix
2 Tbsp dried porcini mushrooms
- Sweat onion and garlic in butter. Add salt, pepper and celery root and continue to cook for a further 2 minutes. Add 750ml of water and simmer
- over medium heat until parsnips are tender (roughly 30 minutes).
- Purée in blender and adjust seasoning to taste, if soup is too thick adjust with a touch of water. For the dust, in a coffee grinder combine chocolate and mushrooms and grind into a fine powder.
- Garnish the soup like you would a cappuccino.