UH Experts Available to Share Insight on Valentine’s Day Wine, Dessert Options

You don’t have to be a whiz in the kitchen or a master sommelier to deliver the perfect Valentine’s Day treat to your loved one. Experts from the University of Houston’s Conrad N. Hilton College of Hotel and Restaurant Management have some insight on how to make this year’s romantic holiday one to remember.

Kevin SimonKevin Simon, director of UH’s Fred Parks Wine Cellar, advises couples to “drink what they like” if undecided about selecting a particular wine. He does suggest, however, Rosé as a wine to kick off dinner – perhaps alongside appetizers.

When it comes to desserts, Simon offers some advice on pairing wine with chocolate. Ruby Port wines, he said, are sweet, fruity and perfectly complement chocolate. Ruby Ports are red, medium to full bodied, multilayered wines. Tawny Ports, on the other hand, resemble an after-dinner liqueur and often have a caramel, nut flavor. They also work very well with chocolate.

Chef ChevalierSimon’s colleague Chef Anthony Chevalier has some tips on preparing sweet treats for your loved ones. He can share super easy – and inexpensive – recipes that anyone can make: Chocolate Chip Pound Cake, Cupid’s Cake Balls, Chocolate Fondue Feast.

Chevalier is available to demonstrate the ease of preparing these items, and Simon also can meet with media to talk wine selections on Valentine’s Day.

To coordinate interviews with either expert, contact Mike Emery at memery@central.uh.edu or Taylor Wiley at twiley@central.uh.edu.