How to pair Wine & Chocolate
As a basic rule, its best to choose wines that are a little bit softer and juicier than the chocolate you're pairing it with.
pairs well with Riesling, Moscato d'Asti, Sweeter Rosè
White chocolate is made with milk, sugar and cocoa butter and has a sweet, buttery flavor with notes of honey & cream. Sweet white wines and rosè wines help cleanse the palate of the rich flavours from white chocolate. Another option is a sparkling spumante like Moscato d'Asti.
pairs well with Pinot Noir, Merlot, Gewurtztraminer
Milk chocolate is usually sweeter and creamier with flavors of brown sugar, vanilla, and cream requiring a wine that is light to medium in body and with a ripe fruit character.
A good milk chocolate is usually about half chocolate and half cream. The extra fat from the cream makes milk chocolate one of the easiest “true” chocolates to pair with wine.
pairs well with Zinfandel, Cabernet Sauvignon, Merlot
Semi-sweet chocolates containing 50 to 100% cacao offer a rich and intense flavor profile, featuring bitter notes along with earthy or fruity undertones. To match the intensity of these chocolates without introducing additional dryness, it is recommended to pair them with full-bodied, fruit-forward wines.
Dark chocolate contains polyphenols that are similar to those found in wine, resulting in a slightly bitter taste. These polyphenols are also responsible for the many health benefits associated with chocolate consumption. In order to achieve a well-balanced pairing, it is important to select a wine that complements the bitterness in the chocolate. Happy days!
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