Have you ever tried Barolo Chinato with chocolate? I was amazed at how well it works, as long as the chocolate isn't super sweet.
For me, artichokes make wine taste fruiter and sweeter than it really is. I tried to use that to my advantage on a first date once, many years ago. My companion wanted a sweet wine, and I prefer dry. But I thought I was clever: I ordered the dry Nebbiolo I wanted and thought I could resolve the wine problem by ordering her Carciofo alla Romana. But she recoiled from the metallic taste you mentioned, and she thought the wine was terrible, too. We never went on a second date.
We could create an entire podcast around this story. Or a book of essays I guess? Anyway, wow! I'm sorry about the date. As for Barolo Chinato and chocolate, that's a great idea! I haven't had it in years, but I can totally see how it would work.
Have you ever tried Barolo Chinato with chocolate? I was amazed at how well it works, as long as the chocolate isn't super sweet.
For me, artichokes make wine taste fruiter and sweeter than it really is. I tried to use that to my advantage on a first date once, many years ago. My companion wanted a sweet wine, and I prefer dry. But I thought I was clever: I ordered the dry Nebbiolo I wanted and thought I could resolve the wine problem by ordering her Carciofo alla Romana. But she recoiled from the metallic taste you mentioned, and she thought the wine was terrible, too. We never went on a second date.
We could create an entire podcast around this story. Or a book of essays I guess? Anyway, wow! I'm sorry about the date. As for Barolo Chinato and chocolate, that's a great idea! I haven't had it in years, but I can totally see how it would work.