A good red wine is a favorite, but Papa also loves to sip a single malt scotch with his chocolate.   He loves to sample all of his chocolates, but his new favorite is his extremely dark Waialua Estate Truffle.

 Papa's wife (of 44 years) sticks to sipping her tequilas.  A current favorite is Corazon.  She pairs it with Papa's Tequila Truffle, of course!
                       The following is a sample of one of Papa's Wine Pairing:
1st Course:
Holiday Spice (Dark chocolate with just a hint of pumpkin spice)
Paired with a Dry Gewurztraminer
2nd Course:
Caramel Fleur de Sel (A unique caramel made with Valrhona milk chocolate and Organic Ceam, blended into a smooth, flavorful treat, enrobed in a dark chocolate (68%) and topped with a natural sea salt from the South Coast of France.)
Paired with a Pinot Noir
3rd Course:
Dark Chocolate (A unique blend of geographically specific chocolates, combined to create many layers of of delightful flavors)
Paired with a Pinot Noir
4th Course:
Peruvian Single Bean Dark (An extremely rare single bean dark chocolate (68%).  In 1916, the "Nacional" variety of a cacao tree was hit by disease and thought to be wiped out, ending up on the extinct species list.  In 2007, trees were rediscovered high in the Valley of the Maranon Canyon in Peru, and proven by DNA testing to be a new species of pure Nacional Cacao Tree.)
Paired with a Syrah
5th Course:
Rosemary/Raisin (A blend of bittersweet dark chocolate (54%), fresh rosemary and raisins.)
Paired with an Off-dry Riesling