Wine 4 Dec 08.JPG

On Thursday, 4 December 2008, one of the most innovative courses of gastronomic combination:  combination of
Spanish wines with organic chocolate, took place at Enoteca Barolo.

Three wines were selected:  Solanes 2003, Josefina Piñol Dulce Tinto 2004 and Castaño Dulce 2004 and so were three types of chocolates.  Three varieties of black cocoa, with flavors that surprised the palate of the participants: 70% black chocolate, black chocolate with extra virgin olive oil and black chocolate with flower of salt of Ibiza.

Neóvinum, an exclusive line dedicated to the world of the wines, created by sumiller Ester Rico and by the director of Triada Eventos Marian Gómez Campoy, intends to contribute a fresh vision to the traditional world of the wines with such experiences.

El pasado jueves 4 de diciembre tuvo lugar en la Enoteca Barolo una de los cursos de maridaje gastronómico más innovadores: Maridaje de Vinos Españoles con Chocolate Orgániko.

Para ello se seleccionaron tres vinos: Solanes 2003, Josefina Piñol Dulce Tinto 2004 y Castaño Dulce 2004 y tres tipos de chocolates. Tres variedades de cacao negro, con sabores que sorprendieron el paladar de los asistentes: chocolate negro al 70%, chocolate negro con Aceite de Oliva Virgen Extra y chocolate negro con Flor de Sal de Ibiza.

Neóvinum, una línea exclusiva dedicada al mundo de los vinos, creado por la sumiller Ester Rico y por la directora de Triada Eventos Marian Gómez Campoy, pretende con este tipo de experiencias aportar una visión fresca al tradicional mundo de los vinos.


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I think you are wrong when you say the NOP allows sulfites to be added to grapes used to make organic wine.

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This is what the rule says:

Sulfur dioxide – for use only in wine labeled “made with organic grapes,” Provided, That, total sulfite concentration does not exceed 100 ppm.

So if sulfites have been used to treat the grapes, they can be used to make, for example, “Pinot Noir — Made with Organic Grapes” but can not be used to make “Organic Pinot Noir”.

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