On May 13, a tasting offers a five-stop world tour pairing wines with bean-to-bar chocolates, led by wine and spirits expert Kristián Kielmayer and chocolate specialist Gabriella Szabó. Each duo draws inspiration from a different continent, weaving together terroir, cocoa origins, and craftsmanship for a tight, flavor-first journey. Expect South African structure, Chilean freshness, Lebanese spice notes, Australian boldness, and Hungarian (Magyar) character, matched with nuanced chocolates that echo or challenge each pour. The aim: find that snap point where acidity, tannin, sweetness, and cacao intensity actually dance instead of clash.
What to Expect
Five wines, five craft chocolates—each selected for contrast and complement. Think citrus and salinity against fruity cocoa, peppery reds with deep-roasted nibs, sun-warmed berries riding along velvety ganaches. It’s not dessert; it’s calibration. The hosts will map techniques and origins, from vineyard practices to bean fermentation and conching, showing why a tweak in roast or grape variety can flip a pairing from fine to fireworks. The tasting unfolds continent by continent, with stories, tips, and a few palate-reset tricks along the way.
