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A Perfect Evening- Scent, Chocolate and Wine Pairings « MAD Blog
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A Perfect Evening- Scent, Chocolate and Wine Pairings

We have all thought about food and wine pairings, whether during a night on the town, when throwing a dinner party, or after a long day. The luxuroius match between just the right food and wine is an art form in itself. MAD, along with LAFCO NY and Vosges Chocolat have devised a way to elevate these sublime pairings to a new level.  This holiday season, why not spend an evening with friends discussing the delicious possibilities of chocolate, wine and scent pairings? The last Wine & Design event (exclusively for MAD Contemporaries) revolved around notes and accords pleasing to multiple senses, hosted by LAFCO NY, with support from Vosges Chocolat. Read on for details on pairing suggestions from the experts, rooted in beautiful Tuscany.

Pairings table with Vosges chocolates

Pairings table with Vosges Balsamico, dark chocolate with 12 years aged in Modena Balsamic vinegar and Sicilian.

Guests enjoyed scent pairings
Guests enjoyed scent pairings

Chandler Burr and Kelly Hochman, Chair

Chandler Burr and Kelly Hochman, Chair of MAD Contemporaries Committee

Monika Balsamo, LAFCO with guest

Monika Balsamo, LAFCO with guest pouring Dromos Maremma Toscana Igt 2005, Tenuta Poggio Veranno. “An intense and limpid ruby red blend of cabernet sauvignon, merlot, alicante, and sangiovese, Dromos is steeped in the terrior of Southern Tuscany. While the grape varieties reflect an eye towards international wine-making, the sunbaked earth of the Maremma region leaves a decisive aromatic imprint. There is no mistaking the origin of the wine. Wild berries, baking spices, violet and a touch of boise mingle with the warm notes of Tuscan pastures and Mediterranean herbs.”

Iris Cologne, Oficina Profumo – Farmaceutica Di Santa Maria Novella. “Santa Maria Novella’s Iris fragrance is a bouquet of earthy floral notes. Of ancient origin, iris now grows wild in the hills of Tuscany. Dusty, earthy and powdery, this iris rhimzomes utilized in perfumery are dried for three to five years before being steam-distilled. Their extract is a perfect portrayal of local land and climate, an olfactory unique to Tuscany.”

Kristin Brunner, Alexis Champa, and Celine Barel

Kristin Brunner, Alexis Champa, MAD Contemporaries Committee members with Celine Barel

Guests with Andrew Kahn, Vice-Chair

Guests with Andrew Kahn, Vice-Chair of MAD Contemporaries Committee

Chandler Burr and guests
Chandler Burr and guests

 

 

 

 

 

 

 
 

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