Wine N’ Chocolate

There can be some challenges pairing wine with chocolate, but if you have the right wine to complement the right chocolate, it can be a match made in heaven!
Chocolate is bitter and sweet, bitter from the cacao beans base and sweet from the additions of milk, cream and sugar. Dark chocolate is fairly high in tannins (astringent, bitter taste) and has varying degrees of sweetness. With that in mind think bold, full body wines. Port and similar wines are also bitter and sweet. They are bitter from the grape skins and tannins of the red grape and sweet from the residual sugar in the wine. Chocolate and Port, or even Port style wines like an older bold Zinfandel, are a memorable combination.

Chocolate and mocha flavors are best with fortified wines, especially port and the French Grenache based Banyulus. Late harvest Muscat, especially those based on black or orange Muscat can be a wonderful option for your chocolate and wine pairings. Brachetto d’ Acqui, a red Italian sparkling wine, is fabulous with strawberries dipped in chocolate.

BITTERSWEET CHOCOLATE
The most intense, richly-flavored dark chocolate is 70% to 100% cacao. Because of the intensity of flavors, bittersweet and dark chocolates need to be paired with stronger red wines. Look to Merlots, Zinfandels, Cabernet Sauvignon as well as ports and fortified wines.

MILK CHOCOLATE
Milk chocolate has a higher percentage of sugar and smaller percentage of cacao, usually less than 10 percent. Milk chocolate is the sweetest of all chocolates. Mike Chocolate is not bitter so red wines with soft tannins like a Pinot Noir and sweeter Sherries are always a delicious combination. Sweeter chocolate needs sweeter wine, or the wine may taste tart. A Hungarian Tokaji or a Tawny Port can also work well with milk chocolate.

WHITE CHOCOLATE
Not a true chocolate, white chocolate is a rich product made with cocoa butter, sugar and milk solids. It has sweet flavor notes including cream, milk, honey, vanilla, caramel, and/or fruit. There is no cacao in white chocolate, so certain white wines can make a nice choice. Try a Gewürztraminer, Muscat or a Riesling. Another option would be Mas Amiel Vintage Blanc.

Any combinations to avoid? If you combine a high acid white wine with low tannins (like Champagne or Sauvignon Blanc) with bittersweet food like chocolate, the sweetness of the chocolate will make the wine even drier in your mouth and unpalatable.

The only way to figure out which wine and which chocolate is for you is to try a few different combinations. Indulge, and experiment!

Until next time cheers!