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When paired thoughtfully, these two indulgences can elevate each other, creating a symphony of flavors that is greater than the sum of its parts. However, a mismatched pairing can lead to bitter or clashing notes. This guide will help you
When paired thoughtfully, these two indulgences can elevate each other, creating a symphony of flavors that is greater than the sum of its parts. However, a mismatched pairing can lead to bitter or clashing notes. This guide will help you navigate the delicious world of chocolate and red wine pairing with confidence.
Balance Intensity
The golden rule of pairing is to match the intensity of the chocolate with the body and flavor profile of the wine. A delicate, light chocolate will be overwhelmed by a bold, tannic wine, while a robust dark chocolate can make a light wine taste thin and watery.
1. Dark Chocolate (70% cocoa and above)
* Best Pairings: Full-bodied, bold red wines with ripe fruit flavors and smooth tannins.
* Top Recommendations:
* Zinfandel: Its jammy, dark berry flavors and spicy notes complement the bitterness of dark chocolate beautifully.
* Syrah/Shiraz: Offers dark fruit, pepper, and sometimes smoky characteristics that stand up to intense cocoa.
* Malbec: Known for its plush, plum-like fruit and soft tannins, it creates a harmonious and velvety pairing.
* Cabernet Sauvignon: Choose one with ripe fruit notes rather than overly green or austere tannins. A classic, powerful match.
* Avoid: Light-bodied, high-acid wines like Pinot Noir or Beaujolais, which will taste sour against the chocolate.
2. Milk Chocolate (30-50% cocoa)
* Best Pairings: Medium-bodied reds with softer tannins and red fruit profiles. Milk chocolate’s creaminess and sweetness require a wine that is approachable and fruity.
* Top Recommendations:
* Merlot: A crowd-pleaser with notes of cherry, plum, and chocolate itself, making it a naturally compatible partner.
* Pinot Noir: A lighter Pinot with red berry and earthy notes can be delightful, especially if the chocolate has nutty or caramel fillings.
* Grenache/Garnacha: Bursting with ripe strawberry and raspberry flavors, it highlights the sweetness of the chocolate.
* Avoid: Overly oaky or heavily tannic wines that will clash with the chocolate’s creaminess.
3. White Chocolate (Cocoa butter-based)
* Important Note: Technically not chocolate, but a popular confection for pairing.
* Best Pairings: Since it’s buttery, sweet, and vanilla-forward, pair it with red wines that are fruit-forward and low in tannins. Rosé or even a sweet dessert wine can be a better match than traditional reds.
* Red Wine Option: A very fruit-forward, low-tannin Red Blend or a Lambrusco (a slightly sparkling, fruity red from Italy) can work surprisingly well.
Start with good-quality chocolate and wine. You don’t need the most expensive, but avoid overly processed chocolate or unbalanced wine.
Serve red wine slightly below room temperature (around 60-65°F / 15-18°C). Chocolate should be at room temperature to release its full aroma and flavor.
Take a small sip of wine first to cleanse your palate. Then, take a bite of chocolate, let it melt, and follow it with another sip of wine. Notice how the flavors interact and evolve.
Chocolate with inclusions changes the game. A dark chocolate with sea salt pairs wonderfully with a fruity Zinfandel. A hazelnut praline milk chocolate is heavenly with an oaky Merlot.
These guidelines are a starting point. Personal preference is king. If you love the combination of a bold Cabernet with milk chocolate, embrace it!
A Simple Pairing Menu to Try
* Starter: 55% Dark Chocolate with Cherries + Oregon Pinot Noir
* Main Act: 70% Dark Chocolate + Argentine Malbec
* Grand Finale: Dark Chocolate with Orange Zest + Australian Shiraz
Pairing chocolate and red wine is an exploration of pleasure, a delightful experiment for the senses. By following the principle of matching intensity and being willing to explore, you can unlock pairings that bring joy, conversation, and a touch of sophistication to any gathering. Cheers to your next delicious discovery
