Two of life’s greatest pleasures can be the hardest to pair together. Wine and chocolate are both decadent and pleasurable and a delight to have together, when done correctly. Sweet chocolate with tannic wine can make the wine taste bitter and is a match to avoid. You need to balance sweet with sweet – a good rule of thumb is: keep the wine as sweet as the chocolate.
Yum… chocolate dessert. From cake to mousse to souffle, chocolate desserts are popular and delicious. Port is a classic for all types of chocolate – truffles, cakes, etc. All sorts of port, but particularly tawny port, due to the nutty flavor, matches well chocolate desserts. Try also Australian Muscat, Banyuls or another fortified wine.
Since many of us pull out some chocolate while we are still enjoying the red wine from dinner, it’s not a set rule so don’t shy away from testing and tasting. Some chocolates have added flavors – cherry, orange or nuts. A few that I’ve had that tasted delicious recently:
Chateauneuf-du-Pape with cherry flavored dark chocolate (60%) – this would probably go well with Pinot Noir, too.
A Margaux (Bordeaux) with orange flavored dark chocolate (70%) sticks
An Italian super tuscan blend with hazelnut dark chocolate (60%)
Whatever you choose to do, enjoy them both!