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Spicy Chocolate Bark

2/3/2017

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Chocolate bark is one of the easiest desserts you can make, and with a multitude of flavor combinations, this recipe is super adaptable to whatever is in your pantry.

For a Merlot pairing, we recommend using only the smallest sprinkling of cayenne pepper on the top of the chocolate bark. There will be a hint of heat from the cayenne, but the cinnamon spice will linger on the palate, pairing beautifully with our 2012 REININGER Merlot. ​If you’re looking for more heat and love cayenne, be more generous and try this chocolate bark with our Carmenere.

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Merlot-Infused Chocolate Truffles

2/3/2017

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Wanting to wow your sweetheart with something handmade? This decadent truffle is easy to make and can be adapted to your taste buds and preferences. As it is, the truffles are lush and creamy with only a hint of sweetness. Use this recipe as a template, but experiment with spices, wines and toppings. We, personally, loved the truffles infused with the 2009 CPR Merlot rolled in cocoa powder and pistachios.

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    Author

    Meet Abbie, our Marketing & Events gal. A self-described foodie and oenophile, this East Coast transplant has been exploring Walla Walla and learning about our winemaking processes. Read about her adventures at the winery and throughout Washington’s wine industry.
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​REININGER Winery
​5858 Old Highway 12
Walla Walla, WA 99362
509.522.1994 
​info@reiningerwinery.com


​Helix Wines Tasting Room 
824 W. Sprague Avenue
Spokane, WA 99201
509.242.3190
info@helixwine.com

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  • Home
  • About Helix
    • Our Vineyards
  • Our Wines
  • Trade
  • Wine Club
  • Buy
  • Blog
  • Visit Us
    • Upcoming Events