Brix chocolate is specially designed to pair with wine. If you’re not a wine drinker, you might wonder what this could mean. I didn’t drink alcohol when I was younger, and didn’t understand what people meant about how food and wine went together. When I learned to drink much later in life I figured out how they should have explained it to me: Cookies and milk.
Cookies are good without milk, and milk is fine without cookies. But put together, they’re both even better. Cookies and milk isn’t just good + good = 2 goods. Put together, they’re a whole new thing, more than the sum of their parts. And once you get used to the combination, a cookie feels a little incomplete without the milk. A cookie makes you wish for a glass of milk. Without it, the experience feels incomplete. It’s just not as good as it could be.
Well, no matter what kinds of pretentious nonsense you have read about wine, it’s the same deal. Some foods just go really well with wine the way a cookie goes really well with milk. Some whole cuisines are designed to taste good with wine, like Italian and French, and once you get used to the combination, an Italian dinner seems incomplete without a glass of wine.
So, I wondered if this was true of Brix chocolate. I was a little skeptical about the concept, because although I do drink wine with dinner, I don’t usually drink it with dessert. A hot cup of tea is what goes with dessert, for me. (Or, of course, milk, if dessert is cookies.) After a lifetime of eating chocolate this way, had I been missing something? That might be kind of cool, actually. So I had an open mind.
But my skepticism was increased when what I received as a sample was milk chocolate. I was surprised by this, because my assumption was that if any chocolate was good with wine, it would be dark. I checked on the Brix website and they do have two kinds of dark chocolate, but what they sent me was milk. Too late to complain, so, I forged ahead and went out and bought a nice bottle of pinot noir, one of the choices that this chocolate was supposed to go with.
The name Brix, I guess, comes from the fact that what you get is a solid brick of chocolate, which you are instructed to stick a knife into. The idea is that it’s kind of like how you’d present a hunk of cheese with wine, I’m guessing. It’s not ideal, in my opinion, to have to eat chocolate this way, but I understand their wanting to differentiate themselves by not making it a typical chocolate bar.
The short answer to how the combination tasted was, to me, this was no Cookies-and-Milk situation.
This chocolate is not at all bad with wine, I should say. There are some foods that are actively bad with wine – a sip of wine tastes bad after them, or just out of sorts, the way I would not want to take a sip of milk after a vinegar-dressed salad. This is definitely not the case here; I am happy taking a bite of chocolate after the wine, or a sip of wine after the chocolate. They don’t actively repel each other.
But I would have been just as happy to eat this very good milk chocolate without the wine. It didn’t make a combination that was more than the sum of its parts, to me. Maybe it would have been different with dark chocolate. But I didn’t wonder where this combination had been all my life.
Nevertheless, as I said, it’s definitely not bad. Maybe someone who was more anxious than me to drink wine with every possible food would appreciate the combination more. I think it would be a nice gift for a serious wine drinker who you know likes chocolate – in fact, it might be a great choice for the kind of person who’s so serious about wine that you can’t possibly buy them a bottle without being afraid you’d get it wrong. It would be a gift that would be thoughtful – you’d considered their love of wine – but you wouldn’t have to worry that you’d bought something embarrassingly bad.
Buy Brix Chocolate Online:
- at Amazon.com