Chocolate and wine: A delicious affair

After eating a satisfying meal, many feel that coffee paired with a rich dessert is the best way to end the dining experience. Some people will forgo a heavy piece of cake and drink their dessert - they may have a liqueur, dessert wine or a port. For many to continue having wine with dessert is a foreign concept, the wine you had for dinner simply can’t be enjoyed with dessert. What a sad misconception. If you have the right wine to complement the right chocolate it can be a delicious affair!

When pairing wines with chocolate, your best bet is to match lighter, more elegant flavored chocolates with lighter-bodied wines; likewise, the stronger the chocolate, the more full-bodied the wine should be. Similar to “formal” wine tasting, if you will be experimenting with several varieties of chocolates, work from light to dark. Start with a more subtle white chocolate and end on a dark or bittersweet chocolate.

Chocolate and wine suggestions:

• White chocolate tends to be more mellow and buttery in flavor, making it an ideal candidate for Sherry or an Orange Muscat.
• 31% Milk Chocolate is a bold, upfront milk chocolate with caramel notes and pairs well with Chardonnay or Sauvignon Blanc. Also consider a sparkling wine or Champagne for pairing milk chocolate dipped strawberries. Last but not least, pairing a nice Ruby Port is a safe bet when looking for a perfect wine to accent milk chocolate.
• 55% Dark is a mild, pleasant dark chocolate with hints of vanilla and fruity notes and pairs with Merlot or Petit Syrah.
• 61% Dark Semisweet is a fragrant chocolate reminiscent of cherries with light spicy notes and pairs with Merlot or Pinot Noir. For the adventurous, try a Zinfandel.
• 72% Dark Bittersweet is a rich, full bodied chocolate with a smooth and creamy finish and pairs well with Cabernet Sauvignon, Zinfandel, Tawny or Vintage Port.

Like with any pairing, it ultimately is what you like; so be adventurous! It’s all about practice when improving your palate. Salud!

Check out more great chocolate coverage from the Chocolate Examiner