Pairing wine with chocolate can be a sweet taste testing experience.
Pairing food and wine is always somewhat of a personal preference. When it comes to paring wine with chocolate it’s pretty much the same. The main thing for any food and wine pairing is to try and balance the sweet, salty, sour and bitterness in the food and wine. With that said, there are some things to think about when you’re putting a chocolate and wine pairing together to enhance the flavors and bring out the little subtle notes in each.
It’s not always a given that any type of red wine and any kind of chocolate will pair well. What?!?! Yes, it’s totally true and a lesson I have learned on multiple occasions. I always silently laugh to myself when my husband opens a new bottle of wine and goes through three different pieces of chocolate to get his palate right. Only then to turn to cheese. Perhaps he might read this and learn something… Let’s get back to the point about how to what wines to pair with chocolate…
Both chocolate and wine contain flavanols (antioxidants) aka tannins. This chemical compound affects the taste, color and mouthfeel of wine and the bitterness in chocolate. Think about it this way, it’s what makes your mouth feel dry after eating a square of 70 percent cocoa dark chocolate or after sipping a freshly opened Zinfandel. It’s that kinda puckering feeling you get in your mouth.
Red wines have a more flavonols than white wines since it has more contact with the grapes skins during the wine making process.
Red wines are rich in flavonols because they spend more time in contact with grape skins during the fermentation process. This extended contact allows the wine to absorb more tannins, which are the compounds responsible for that dry, puckering sensation in your mouth. These tannins can enhance the complexity of darker chocolate pairings, making red wines a fantastic choice for those rich, intense flavors. So, when you’re reaching for a piece of dark chocolate, consider a robust red wine like a Cabernet Sauvignon or a Syrah to complement those deep cocoa notes.
Explore the different types of chocolate and their unique characteristics.
Chocolate is a diverse and complex treat that comes in various forms, each with its own distinct characteristics. Understanding these differences is key to mastering the art of wine and chocolate pairings.
- Milk Chocolate: This popular type of chocolate is a blend of cocoa solids, sugar, milk powder, and sometimes a hint of vanilla. Its sweeter and creamier flavor profile makes it versatile for pairing with both red and white wines. Think of lighter-bodied reds like Pinot Noir or full-bodied whites like Chardonnay to enhance the creamy texture of milk chocolate.
- Dark Chocolate: Made from cocoa solids, sugar, and occasionally vanilla, dark chocolate boasts a more intense and bitter flavor profile. With a higher percentage of cocoa solids, it pairs best with full-bodied wines that can stand up to its bold flavors. Consider rich wines like Malbec or Zinfandel to balance the bitterness and bring out the chocolate’s complex notes.
- White Chocolate: Composed of cocoa butter, sugar, and milk powder, white chocolate is creamy and sweet but lacks the cocoa solids found in milk and dark chocolate. This makes it an excellent match for sweet and dessert wines. Try pairing it with a luscious Moscato or a sparkling wine to complement its smooth, buttery texture.
Wine and Chocolate Pairing Principles
Learn the basic principles to consider when pairing wine with chocolate.
Pairing wine with chocolate can be a delightful yet complex experience. To make the most of your wine and chocolate pairings, consider these fundamental principles:
- Balance: Strive for harmony between the wine and chocolate. A wine that is too sweet or too dry can overshadow the chocolate’s flavors, while a chocolate that is too bitter or too sweet can dominate the wine. Aim for a balance that allows both elements to shine.
- Complementarity: Seek out wines that complement the chocolate’s flavors. For instance, a fruity wine can enhance a chocolate with fruity undertones, while a nutty wine can pair beautifully with a chocolate that has nutty flavors. This synergy can elevate the tasting experience.
- Contrast: Don’t shy away from contrasting flavors. A sweet wine can provide a delightful counterpoint to a bitter chocolate, and a dry wine can offer a refreshing contrast to a sweet chocolate. These contrasts can create exciting and memorable pairings.
- Texture: Consider the texture of both the chocolate and the wine. A smooth, creamy chocolate pairs well with a velvety wine, while a crunchy, nutty chocolate can be complemented by a crisp, refreshing wine. Matching textures can enhance the overall mouthfeel and enjoyment.
By keeping these principles in mind, you can create harmonious and delicious wine and chocolate pairings that will elevate your tasting experience. Whether you’re indulging in gourmet chocolates or simply enjoying a casual treat, these guidelines will help you find the perfect match.
Pairing Wine with Chocolate
Dark Chocolate and Wine
Dark chocolate wine pairings can be a bit tricky since the chocolate itself contains a lot of natural flavanols – tannins – that give it a bitter taste. The key is finding a red wine that’s sweeter than the chocolate, or in wine terms has more residual sugar. I personally don’t think you can ever go wrong with a Port. (What is Port Wine?)
Dark Chocolate Wine Pairings: Rich full bodied wines.
Suggested Wines: Port, Malbec, Bordeaux Blends, Zinfandel, Syrah.
Carpe Travel’s Recommendations: Cantena Malbec, Seghesio Sonoma Zinfandel, Taylor’s Vintage Port
Milk Chocolate and Wine
Milk chocolate is usually easier to pair because it’s light and creamy texture on the pallet puts it somewhere in the middle of white chocolate and dark chocolate. On other words, you can go red or white with a milk chocolate wine pairing. White and milk chocolate generally pair well with lighter wines, making them easier to match than dark chocolate. Specific wine varieties like Sauvignon Blanc and sparkling Chardonnay complement the rich creaminess of white and milk chocolate.
Milk Chocolate and Wine Pairings: Lighter bodied reds or full bodied whites.
Suggested Wines: Pinot Noir, Merlot, Chianti, Ruby Port, Lambruscos, Beaujolais.
Carpe Travel’s Recommendations: Duckhorn Merlot, Grahams Fine Ruby Port.
Carpe Travel’s Recommendations: Erath, Le Crema, Decoy,
White Chocolate and Wine
Given its color you might conclude that white chocolate pairs well with white wine, and you’d be right. BUT, white chocolate can also pair nicely with lighter red wines like a Pinot Noir and Beaujolais.
White Chocolate and Wine Pairing: Full bodied white wines or lighter styled red wines.
Suggested Wines: Gewurtztraminer, Chardonnay, Riesling, Sparkling Wine, Sauternes, Ice Wine, Moscato, Sherry
Carpe Travel’s Recommendations: Inniskillin Vidal Gold Ice Wine Ice Wine, Veuve Clicquot Brut Yellow Label Champagne
Elaine Schoch is an award-winning travel writer, wine judge, American Wine Specialist and certified by the Wine & Spirit Education Trust (WSET II). At Carpe Travel she shares wine travel destination guides for ALL WINE LOVERS – from novices to experienced pros – to help them plan their wine adventures, arming them with insider tips, must-visit spots, and things to see and do beyond the vines.