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A historic venue, a curated selection of fine wines, and handcrafted chocolates made for an unforgettable evening Feb. 7 at the Agricultural Museum and Art Center.
The event, aptly named “A Taste for History,” marked the venue’s first-ever wine and chocolate pairing event, drawing a sold-out crowd eager to explore the nuances of flavor and texture.
Matt Willis, the mastermind behind The Swiss Chocolate Shop in San Antonio, greeted attendees with an array of artisanal chocolates, each crafted with precision and passion.
“I import all of my major ingredients directly from Switzerland, Venezuela and other countries to bring in elements of flavor,” Willis said. “I make everything by hand in San Antonio.”
His menu for the evening included bonbons and solid chocolates designed to pair with specific wines. Among the highlights were a 65% dark chocolate raspberry-and-cream square, a lemon-and-mango pairing, and the unique Mountain Meadow white chocolate crafted using milk sourced from a UNESCO-certified biosphere in the Swiss Alps.
“I visited this farm, met the family and I’m honestly jealous of how well these cows live,” Willis said with a laugh. “They produce less than half the milk of normal dairy cows, but it’s much richer, about 8% milk fat compared to the usual 3%.”
Rob Ziegler, the event’s wine expert and a longtime industry figure, carefully selected wines from
Veronica Johnson, left, and Linda Suttner attended the “Taste For History” event Feb. 7 at The Agricultural Museum and Arts Center.
Star photos by Cori Smelker.
California to complement the chocolates.
“I picked wines in the $10–$15 range because I wanted to find the best economical value,” Ziegler said. “Once you taste them, you’ll see why.”
He did have a confession to make though. “It’s the first time I’ve ever matched chocolates and wine. I’ve had red wine with chocolate at home, but I’ve never done a fullblown tasting like this,” he added.
As guests sampled their first pairing, a full-bodied white wine alongside Mountain Meadow white chocolate, Willis guided them through the process.
“Chocolate is a crystal, just like carbon,” he said. “The way the cocoa butter crystals align determines its texture. Properly tempered chocolate has a high melting point, a glossy finish and a satisfying snap.”
Moving on to the reds, attendees tasted a Liberty School Cabernet and analyzed its deep red color and tannins.
“Tannins create that dry, cotton-mouth sensation,” Ziegler said. “Pairing it with rich, dark chocolate balances that out, making the wine feel smoother.”
Debunking common myths, Ziegler emphasized that wine and chocolate pairings aren’t just about matching dark chocolate with reds and white chocolate with whites. “It’s about contrast and balance,” he said. “The best pairings bring out the best in both elements.”
As the evening concluded, attendees lingered, savoring the last bites and sips while chatting about their favorite pairings.
Christina Mantas, a San Antonio resident who discovered the event through an Instagram ad, shared her enthusiasm.
“I used to work at a candy store in California, so I have a bit of a chocolate background,” Mantas said. “I’m more of a chocolate person than a wine person, but this is an amazing way to experience both.”
Veronica Johnson and Linda Suttner, longtime work colleagues and personal friends, also saw the event advertised on Instagram. They decided to ditch their spouses and enjoy a “Ladies’ Night Out.”
Suttner, a level one sommelier, came more for the chocolate than the wine. “The quality of the chocolates is remarkable,” Suttner said.
With plans for future “A Taste for History” events — next up, a tequila and bacon-wrapped chicken pairing — the Agricultural Museum and Art Center is set to become a must-visit destination for food and wine enthusiasts alike.
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