Two things you think would go great together sometimes don’t, which is the case with wine and chocolate. Actually, though, pairing wine and chocolate together can be done, often with delectable results. It’s simply that different types of chocolate require different types of wine – there is no “one size fits all” solution. So how can you know whether or not your wine is going to be a delicious addition to your chocolate dessert – or whether it will make your meal end on a sour note? Here are a few simple guidelines to follow:
You might need to experiment. We know, the very idea of having to taste-test wine and chocolates is just terrible… but all kidding aside, everyone has a different palate, so what flavors work well for you might not go together as beautifully for others. A rule of thumb is to keep your wine sweeter than your chocolate.
Match lighter chocolates with lighter wines, and darker, stronger chocolates with a more robust wine. Dark chocolates, for instance, tend to go better with Zinfandel and Cabernet Sauvignon.
For white chocolate, which oftentimes really isn’t chocolate at all, Sherries and Moscato d’Astis work well. Sometimes you can blend contrasting flavors like are found in Zinfandels for a dramatic but delicious effect.
Milk chocolates might be the easiest to pair – they work well with Pinot Noir, Merlot, Riesling, Muscat, dessert wines, and even sparkling wines and Champagne. You can never go wrong with a Ruby port, either.
Dark chocolate, as we mentioned above, goes well with Zinfandel and Cabernet Sauvignon. For semi-darks, you can also try Pinot Noir and Merlot. Dark chocolate desserts and truffles pair nicely with Tawny Port.
Want to find your own perfect blend? Host a chocolate and wine party for your friends and try all the different combinations. You’re sure to find the perfect one for your palate. Finding your wine is easy, too – stop by Bremer’s Wine & Liquor on Commercial Drive in New Hartford, and browse our amazing selection.