There are few things as deliciously decadent as chocolate, and when matched with the right wine there is nothing that can compare. But finding the perfect chocolate and wine pairing is a challenge.
Some purists are of the opinion that chocolate and wine are not natural bedfellows. The acidity and tannin on wine can clash with the creaminess and subtle flavor nuances of chocolate.
As with most food and wine pairings, aim to complement or contrast the flavours. A wooded white wine with nutty notes will go well with a nutty milk chocolate. On the other hand, a lively glass of bubbles will cut through the soft mouth-coating richness of a white or praline chocolate. A late harvest, Muscat-based or Port-style wine is generally well matched with dark chocolate, although with variances in the styles of both the wine and the chocolate, it will take some experimentation to find a good combination.
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Although the experts caution against simply taking any ordinary chocolate and pairing it with wine (wine estates tend to have chocolates specially produced to match their wines) there are a few rules you can follow if you want to experiment:
- Choose high-quality chocolate for high-quality wines.
- The higher the cocoa content, the drier the wine should be.
- Bittersweet or semisweet chocolate works best with red wine.
- The higher the tannin content of a red wine, the stronger the chocolate should be.
- Wine first on the tongue, then the chocolate.
(Source De Toren, April 2007 newsletter: www.de-toren.com)
If you’d prefer to leave chocolate and wine pairing to the professionals, there are a number of Cape wine estates that offer tastings.
Originally posted on Winemag.co.za
