Description

The darker the chocolate, the darker the wine!

The difference between milk and dark chocolate is that dark chocolate contains no milk and has a higher percentage of cocoa (30-80%). The higher the percentage, the less is the sugar and cocoa butter.

Vegans can eat dark chocolate because it is made with sugar, cocoa butter and cocoa powder.

Dark chocolate is bitter and full of tannins. The perfect match is a fruity and bold red wine that stands the intensity of dark cocoa but has smooth velvety tannins that don' t fight the chocolate ones.

If the chocolate is flavored with other ingredients such caramel or candied fruit, than an aromatic white wine with residual sugar will pair and intensify the secondary ingredients.

Dark Chocolate + Wine

Different Outcomes

Port and Madeira forward caramel and nutty aftertaste.

Amarone della Valpolicella forwards dried figs and raisin.

Syrah forwards peppery and cocoa notes.

New World Zinfandel forwards ripe raspberry and cherry.

Gewürztraminer with salted caramel dark chocolate forwards refreshing citrus taste.

Alsatian Pinot Gris with orange zest chocolate forwards citrus and spices.

Match Wine and Chocolate

Chocolate and wine is a match made in heaven!

Rule of thumb: white wine complements white or milk chocolate. Red wine complements dark chocolate. Fortified wine complements them all.

The trick is to pair different types of chocolate with different types of wine to exploit the unique flavors.

Match the sweetness! Intense sweet chocolate matches intense sweet wine. Non- sweet, semi sweet or sea salt chocolate pairs with dry wine.

If the chocolate is sweeter than the wine, you will experience bitterness and astringency.

Match the intensity! Consider the style and weight. A full body red wine needs ekstra dark cocoa to create a balance.

Red wines should have smooth tannins to create the silky effect. Remember that chocolate contains tannins too and that the darker has the highest percentage.

Champagne and Sparkling wines match many types of chocolate.

Go Local if You Can

Let local wines complement the flavors of local food.

Pairing local wine with local food will enhance the dining experience by harmonizing the characteristics of the wine with the ingredients and cooking styles of the region:

Terroir

The environmental factors, soil, climate, and topography, that influence the characteristics of a wine, represent the Wine Terroir of a region. The ingredients, flavors, and cooking techniques represent the Cuisine Terroir.

Culture and Tradition

Local wines are deeply intertwined with the culture and traditions of a region. Pairing them with local cuisine creates an authentic culinary experience. For example, if a region is known for its hearty, red meat dishes, a robust and full-bodied red wine from the region will enhance the dining experience.

Ask for Help

Let local chefs and winemakers collaborate to create innovative pairings that showcase the best of the region.

A good rule of thumb is to match the intensity of the wine with the richness of the meat for the best pairing experience.

Examples

Pairing Italian Chianti with traditional Tuscan dishes like Pasta with Ragu or Beef Fiorentina.

Enjoy a Red Burgundy with classic French dishes like coq au vin or boeuf Bourguignon.

Matching Spanish Rioja with Paella or Tempranillo with Tapas.