The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by right dish. In order to savor splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is one’s intuition and curiosity that are of paramount importance.

Most rules for agreeable food - wine combinations date back to 19th century and are made by French cooks who travel around Europe showing other nations French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine – with seafood, and red wine – with game and red meats. Those rules, however, have been broken many times throughout years because nature of certain dishes and rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.

First fill a jar three quarters full with pitted dried prunes, sliced oranges, lemons (optional) and a couple of cinnamon sticks. Fill to top with hot water just off boiling point. Allow to cool slightly and add two tablespoons of brandy, put on lid whilst still hot and this forms a seal. Store it in a cool place for one month. This will allow flavors to marinate.

Toast a cup full of organic rolled oats.

Next, grate some bitter Belgium pure chocolate (cooking chocolate has no added anything) in a dish. You can grate as little or as much as you feel necessary to electrify your taste buds.