Wine pairings for
Here are 3 recommended wine pairings for opera. Click the button below to explore all options on the Verso app.
Banyuls
Banyuls (Grenache Noir oxidatively fortified on Catalan schist) — candied cherry, cocoa, roasted coffee and fig echo the three coffee-ganache-chocolate layers of Dalloyau opera; coffee directly mirroring the coffee syrup soaking the Joconde almond biscuit, cocoa prolonging the 70% dark-chocolate ganache, noble oxidative notes holding the melted-chocolate finishing glaze.
Pedro Ximénez
Jerez Pedro Ximénez (PX grape sun-dried in Andalusian sun to concentrate 400-500g/L sugar, oxidatively aged in oak bota under partial flor) — Malaga raisin, black coffee, burnt caramel and molasses intensify each flavour of opera with power; syrupy 450g/L sugar holding the three ganache layers, coffee mirroring the Joconde-biscuit soaking syrup.
Maury
Maury (Grenache Noir fortified on black schists of the Fenouillèdes in Roussillon) — dark chocolate, cherry, liquorice and prune intensely accompany opera and its 70% dark chocolate; intense dark chocolate directly mirroring the ganache and glaze, liquorice answering the roasted-coffee notes of the soaking syrup.