Winter evenings, romance, and cozy moments by the fireplace—chocolate and wine, each delightful on their own, evoke cherished memories. When these two indulgences unite, they create an experience greater than the sum of their parts. The pairing of wine and chocolate offers a brilliant aromatic fusion that invites you to savor every sip and bite. However, achieving the perfect match isn’t simple; it requires a delicate balance. Both elements possess complex, nuanced flavors that can easily clash. Tannins versus tannins, acidity versus sweetness, robust cocoa notes versus delicate fruity and floral undertones in wine… All of this can be harmonized with the right choice of variety and style, but it demands thoughtful consideration and planning.
Dark chocolates demand full-bodied wine
When pairing wine with chocolate, opt for a wine that is slightly sweeter than the chocolate itself to establish the essential balance. Sweet wines like Port and Madeira, late harvest wines, or sparkling wines with a pronounced sweetness, such as Moscato d’Asti, complement chocolate and chocolate-based desserts beautifully.
Another guideline is that light, elegant chocolates pair well with similarly light wines. Conversely, the stronger the chocolate, the bolder the wine should be. Chocolates that are both sweet and rich in bitter cocoa excel when paired with intensely aromatic Primitivo or even mature Bordeaux blends.
For dark chocolates containing at least 35% cocoa, a full-bodied wine is essential. We wholeheartedly recommend Cabernet Sauvignon, with its aromatic profile of black and red forest fruits; its tannins will harmonize wonderfully with those in the chocolate. For dark chocolates that are not on the extreme end of the spectrum—let’s set the limit at around 50% cocoa—Merlot or a fuller-bodied Pinot Noir make excellent companions.
Although technically not chocolate due to the absence of cocoa, white chocolate does not present a particularly daunting pairing challenge. A fresh, fruity Sauvignon Blanc pairs exquisitely with creamy white chocolate, while a sweet Riesling, bursting with fruity notes, adds a new dimension to its flavor.
Sea salt and Gewurtztraminer: an unexpected pairing
Chocolate experts even offer advice for various chocolate styles. For chocolates infused with berries, sweeter sparkling wines and ruby Port are recommended, while chocolate with caramel pairs delightfully with Tawny Port, Madeira, or Pedro Ximenez and Oloroso Sherry. When it comes to rich chocolate cakes, pairing is straightforward—one cannot go wrong with Madeira or any type of Port, and an aged, juicy Shiraz is also a fantastic choice.
An unexpected treat is pairing chocolate that contains sea salt with late harvest Gewurtztraminer – this combination is spectacular for this increasingly popular chocolate style.
The importance of texture
Beyond flavor, the texture of both chocolate and wine plays a crucial role in pairing. Creamy chocolates are best complemented by fuller-bodied wines, while crispy chocolates shine when matched with lighter wines.
The quest for balance, as we’ve seen, is particularly pronounced in this pairing, and the results can be delightfully surprising. So, if you find yourself with a long, leisurely winter evening ahead, consider turning the pairing of chocolate and wine into a true hedonistic experiment, sampling multiple combinations. No matter the outcome, the experience will be the one to remember.
