Enjoy Two or Life’s Greatest Pleasures

Fine Wine and Chocolate Pairing at Morton’s, The Steakhouse

When two of life’s greatest pleasures, deliciously decadent chocolate desserts and fine wine, are properly paired, the results can be a match made in taste heaven.

Morton’s, The Steakhouse, known for its world-class wine list and its classic “guilty pleasure” chocolate desserts, is presenting an early evening, palate-pleasing demonstration of the art of pairing wine and chocolate for maximum pleasure. The pairings are held, during February and March, at 47 Morton’s restaurants from coast to coast.

When wine and chocolate are poorly matched, the enjoyment of both is diminished and the opportunity to savor a very special treat is lost. But which combinations of wine and chocolate make the perfect pairings? What does a pinot noir do for milk chocolate? Is merlot an ideal companion for truffles? Should you choose a cabernet sauvignon—or a zinfandel—to bring out the best in dark chocolate?

Hosted by an expert wine and chocolate matchmaker, the tasting event will pair Morton’s chocolate desserts (including its Legendary Hot Chocolate Cake and Chocolate Velvet Petit Fours) and an assortment of chocolate truffles with Bonterra Vineyards Merlot, Dry Sack Sherry, Jekel Vineyards Cabernet Sauvignon, Mariah Zinfandel and Sandeman Founders Reserve Porto.

The delectable pairing of rich chocolate and excellent wines will take place in Morton’s private-dining Boardroom between 6:00 p.m. and 7:30 p.m. The centerpiece will be a flowing chocolate fountain, surrounded by bowls of raspberries, strawberries and pretzels, ready for guests to dip and enjoy.

Visit www.mortons.com and go to “Events” for contact information and reservations.

Edited by Patricia D. Sherman

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