The Case for Fruit Wines and Chocolate

Forbidden Fruit's remarkable Cerise d'Eve, from the Similkameen Valley

Forbidden Fruit’s remarkable Cerise d’Eve, from the Similkameen Valley

I’ve never been all that crazy about wine with chocolate, well, not entirely. In fact most of the time there’s little that appeals to me about matching a Cab with a piece of even good dark chocolate, whatever anyone says. OK, Port can be fine. But at the end of the day, I’ll admit it: I’m a wine and cheese guy at heart.

However a session at last month’s Sun Peaks Okanagan Winter Wine Festival with Steve Venables (co-owner) of Similkameen’s Forbidden Fruit Winery and Rocky Mountain Chocolate Factory proved more than seductive, and also convincing: in that seriously well-made fruit wines can indeed be the perfect match for various styles of quality chocolate.


wine and chocolate setting

Tough not to eat all these at once but willpower prevailed!

Fruit wines are on the rise across Canada, and, just about everywhere else in North America. But few fruit wine producers that I’m aware of are doing as good a job as Forbidden Fruit. (Although, Naramata’s Elephant Island would certainly be included on that list.)

Star of the show (and a slam dunk for Valentine’s): Forbidden Fruit Cerise d’Eve, with dark chocolate; and a close second, Forbidden Fruit Impearfection, with dark chocolate and ginger cluster.

I’ve long been a fan of this unique, all organic producer, which makes mainly (though not only) fruit wines. Forbidden Fruit is nestled on a stunningly beautiful site on the edge of the idyllic Similkameen River, just east of Cawston. I also love the names and the packaging, which are just naughty enough to titillate, and a charming outlet for the talented Kim Brind’Amour.

Take time to visit Forbidden Fruit next time you’re in the area. Better still, take a picnic, buy some fruit wine (or grape wine!); and enjoy the serene experience they’ve created.

In British Columbia, you can find these fruit wines at better private wine stores.

Forbidden fruit wine Impearfection


By | 2018-01-21T15:05:12+00:00 February 13th, 2015|Wine|2 Comments

About the Author:

Tim has been covering the food and wine revolution for about 20 kilos. Count 15 kg alone thanks to the blossoming cuisine and wine culture of British Columbia, Canada. Tim’s hallmark is seeking out and recommending value wines from BC and around the world that offer quality at every level. He also scopes out noteworthy restaurants that live up to their promises—and often over deliver. Readers depend on the Hired Belly for his “Belly’s Best” and “Belly’s Budget Best” picks to help them find the right wine for the occasion. He writes, tweets and shoots his own images for columns in the Vancouver Courier and North Shore News. He also contributes to WHERE Vancouver magazine, as well as to several other publications. They include Taste magazine, Tidings Magazine, and Montecristo. His columns are frequently picked up by major newspapers across Canada. Tim is a frequent judge for wine competitions, such as Vancouver Magazine International Wine Awards. He is a founding judge of The BC Lieutenant Governor’s Awards for Excellence in Wine. He is frequently invited to judge at The BC Wine Awards, and others. Tim has traveled to taste in many of the world’s leading wine regions, most recently in Burgundy, Argentina and Chile.


  1. Kathleen Rake February 14, 2015 at 10:28 am

    I have never been a red wine + chocolate lover, either, Tim. But, I hadn’t thought of trying it with fruit wine. Think I will! We have many fruit-wine options, and quality artisan chocolate, here in the Fraser Valley. Cheers!

  2. Tim Pawsey February 14, 2015 at 10:51 am

    Hi Kathleen … One other match I didn’t mention was their “Caught” apricot mistelle, a perfect pairing with white chocolate. I’ll try to add that one in… Cheers back!

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