The Oregon Chocolate Festival offers a double delight: chocolate and wine.
The Oregon Chocolate Festival offers a double delight: chocolate and wine. With a $20 ticket, experimenting palates can try one after the other by wandering from table to table at Ashland Springs Hotel from 11 a.m. to 3 p.m. Saturday or Sunday, March 3 and 4.
Eliana Wines: Brian and Carien Jordaan will pour their 2009 Bordeaux blend made from merlot, cabernet franc and cabernet sauvignon grapes grown in an Ashland vineyard. "Dark chocolate is a good combo," says Brian Jordaan. "But then chocolate goes with everything, right?"
Enoteca by EdenVale: Misty Santos and staff at the Ashland wine bar will pour EdenVale's full-bodied 2005 Reserve Syrah, which goes well with Lillie Belle Farms' spicy almonds or bacon bar, along with the peach-pear-apricot Late Harvest Viognier with a fruit-centered white-chocolate confection and fruit-forward Red Rabbit with raspberry or cherry dark chocolates.
Weisinger's of Ashland: Manager Robert Trottmann is pairing full-bodied 2006 Syrah, 2007 Claret and 2010 Petite Blanc (pinot gris, viognier, chardonnay and gewurztraminer blend) with white chocolates and truffles.
Ledger David Cellars of Talent: Owners Lena Varner and David Traul will hand out bites of Rogue Creamery Chocolate Stout Cheddar with pours of 2010 Ledger David Primoris Chenin Blanc and their unreleased 2010 Sangiovese as a mulled wine that goes well with dark chocolate.
Slagle Creek in the Applegate Valley: Bob Denman will be pouring his new Artist Series merlot and tempranillo, which he describes as "lush, ripe, berry flavors wrapped in spicy, dark chocolate."
Also pouring will be wines from Bear Creek Boutique Wineries including Trium's 2006 Growers Cuvee, Quady North of Jackson and HV Cellars from Coos County.
The eight annual festival runs March 2-4 at Ashland Springs Hotel, 212 E. Main St., Ashland; call 541-488-1700 or see www.oregonchocolatefestival.com.
— Janet Eastman