How to Pair Wine and Chocolate
For those of you who know me personally you know that I have several really strong loves in my life: Matt, Wine (obviously), The Beatles/Paul McCartney, and chocolate. Any time that I can mix any and of all those together, in my book, it’s heaven!
Now I have always liked to eat chocolate with wine. To me it’s natural to do that but I am constantly intrigued when friends look at me in horror as I am doing it. I usually get that bewildered look and they’ll say something like ‘Chocolate and wine? Really?’ My blissful reply to them is usually something that sounds somewhat like ‘Oh my God, yes!’
I say ‘sounds somewhat like’ because my mouth is usually stuffed with chocolate and wine and I am doing the yummy moan. You know that moan. It’s the one that comes out of your mouth involuntarily when you’re eating something that’s sooooo good that you can’t reply fully with words. Yes, that’s the one.
Now when it comes to matching wines and chocolates I’ve never really given it much thought really. I mean if I am drinking a really nice wine and there’s really nice chocolate nearby what’s there to think about? But apparently there is a skill to it that if mastered can make your wine/chocolate pairing even better than nature intended. Sounds awesome, right? So here I will attempt to share with you what I’ve learned about this skill.
Now the first thing to know is, in my opinion, there is no right or wrong when it comes to doing this. The simple fact is that if you like the combination then it’s right and if you don’t, it’s not right…for YOU. Someone else might think it’s absolutely wonderful. So there is no judgment here.
As a general rule though you should match lighter-flavored chocolates with lighter-bodied wines and more intense-flavored chocolates with more full-bodied wines. By the way, ‘lighter-flavored chocolates’ is not referring to whether it’s milk, white, or dark chocolate. It is referring to the intensity of flavors in the chocolate. For example, most people think of dark chocolate as intense but many dark chocolates are light compared with a milk chocolate with intense caramel or nut fillings.
When pairing wines and chocolates there are no rights and wrongs as I’ve said before. You can pair chocolates and wines that share the same flavors like spicy, cherry, minty, etcetera or you can look for wines and chocolates that contrast each other. Whatever floats your boat really. 🙂
Here’s a list of what wines match up well with the different chocolates (remember this is not a definitive list and let your taste be your guide):
Bittersweet Chocolate (Dark chocolate with 70% to 100% cacao): These chocolates match up really well with a Beaujolais, Bordeaux, Cabernet Sauvigon, Cognac, Grenache, Malbec, Marsala, Merlot, Shiraz, Zinfandel, or a Tawny Port.
I find it really interesting to find that my favorite chocolate is Bittersweet Dark Chocolate with at least 70% cacao and my favorite wine at the moment is Merlot. Perfect matches and I didn’t even know anything about pairing the two before doing my research for this post. That’s why it’s important more than anything else to go with what you like and what works for you. You will innately know what matches up for you even if you don’t know how to justify it or describe it to someone else.
Semisweet Chocolate (Dark chocolate with 50% to 69% cacao): These chocolates match up with all the same wines as the Bittersweet chocolates above and the aftertaste will be balanced and not too sweet either.
Milk Chocolate: Milk chocolate has a higher percentage of sugar and a smaller percentage of chocolate liquor than the dark chocolates so the pairings are going to be a bit different.
Good pairings for milk chocolate are Muscat/Moscato, Tawny Port, as well as something called Mas Amiel Rouge & Vintage Blanc (I don’t know what those are so don’t ask 🙂 ). The best match for milk chocolate is said to be the Tawny Port but again try different wines and see what you like.
White Chocolate: White chocolate is my least favorite chocolate unless it’s from Switzerland because they know how to make it in my opinion. White chocolate is not really chocolate. It has no chocolate liquor. It is made from cocoa butter, sugar, and milk and in my opinion is just way too sweet to enjoy usually.
But if you like white chocolate good wine matches would be Champagne, Gerwurtztraminer, Mas Amiel Vintage Blanc, Muscat/Moscato, and a nice Riesling.
Chocolate with Coffee in it pairs well with Sherry.
Chocolate with fruit in it like chocolate covered cherries or dipped or glazed fruit goes really well with a nice Cabernet Sauvigon, a Mediera, a Merlot, or a Ruby Port.
Also any chocolate that has liqueur in it will pair really nice with its corresponding liqueur. Kind of the like attracts like concept though in my opinion that might be too much of the same thing but I’ll have to try it and let you know. Oh the things I do for you all. 🙂
So that’s the basics of it all. I hope it’s opened your eyes to the wonderful marriage of chocolate and wine and has given you the inspiration to get out there and find out what your favorite pairings are. When you do find some please feel free to comment below and let us know what great pairings you’ve found. You might just discover a combination that no one has thought of and I for one would love to try it too.
Also here’s a great short video, called appropriately enough “How to Pair Wine and Chocolate’ from About.com, to walk you through the whole wine and chocolate pairing journey.
Until next time enjoy yourself and experiment!
Posted on January 19, 2011, in Education, Food, Red Grape Varieties, White Grape Varieties, Wine Pairings, Wine Terms and tagged antioxidants, Chocolate, controversy, Dark chocolate, pairing wines and chocolates, red table wine, red wine, semi-sweet chocolate, Switzerland, Total Wine, white chocolate. Bookmark the permalink. Leave a comment.