Chocolate and wine are two of life’s greatest pleasures, but pairing them can be tricky – either can overpower the other with its distinct flavors and aromas.
Wine with chocolate
Here are some guidelines:
- When chocolate is combined with a fruit such as cherries, berries, raisins or dates, consider wines or spirits that have similar flavors, like Framboise for a chocolate dessert with raspberries.
- White and milk chocolate desserts pair well with a spritzy Moscato d’Asti, Orange Muscat (especially if the dessert contains orange), ice wine, Tokaji, Gewurztraminer, late-harvest Riesling, sweet sake, and dry or rosé Champagne.
- Dark chocolate demands a richer and fuller wine, such as a Black Muscat, Banyuls (especially creamier, richer desserts), Ruby or Tawny Port, Madeira, Pedro Ximenez sherry or Cognac. If it’s bittersweet chocolate, try Cabernet Sauvignon or a ripe or late-harvest Zinfandel.
Enjoy!
Contact Michele via michele@snoety.com
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