I usually get a confused face when I pair an acidic white or rose with chocolate, then you taste it! Now you get it.
Here is a recipe for a custom pairing with Brecon Estate, here in Paso Robles
Miso Chocolate and Walnut Cookies Pair With Brecon True Acacia
1 1/8 cups (255 g) unsalted butter melted (2 sticks + 2 Tbsp butter)
1 cup (220 g) light brown sugar packed
1 cup (200 g) granulated sugar packed
1 tablespoon miso powder
2 large eggs room temperature
2 teaspoons vanilla extract
2 cups (250 g) all purpose flour
3/4 cup (65 g) cocoa powder natural
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (473 g) chocolate chips semi-sweet
1 cup crushed walnuts
melt the unsalted butter in a medium-sized mixing bowl. Once the butter is melted, add in the cocoa powder and stir it until it’s smooth and combined.
Add in the melted butter and cocoa powder mixture, brown sugar, miso powder and white sugar to the bowl of your stand mixer. Mix the ingredients on medium speed for 1-2 minutes with the paddle attachment until it is light and fluffy. Scrape the bowl when needed
Add in the room temperature eggs. Mix again on medium speed for 1-2 minutes until it’s light and airy. Scrape the bowl. While mixing on low, add in the vanilla, salt, baking soda, flour, walnuts and chocolate chips.
Mix the dough just enough so that it’s combined. Preheat your oven to 350ºF (177ºC) and prepare a sheet pan with parchment paper. With a spoon or ice cream scoop, make the dough into 2 Tablespoon-sized cookie dough balls.
Place the cookie dough balls onto a sheet pan about 3″ apart. Let these cookies sit at room temperature for about 30 minutes to give time for the flour to absorb the liquids.
Bake the cookies for about 10 minutes, or until they are no longer shiny in the center and the edges are set. Allow the cookies to cool for 5 minutes on the baking sheet. Transfer the cookies to a cooling rack to allow them to cool all the way.
Open up that beautiful white wine and enjoy! Maybe even give the cookie a little dunk. Cheers!