Valentine’s Day is fast approaching. Chocolate treats are often a significant part of the festivities. Those of us that love wine are facing the annual problem of what wine to pair with our chocolate. If you are looking for one definitive answer here – think again. In the Wine Witch’s opinion this is one of the trickier matches to pull off well.
Before I begin, let me give the usual disclaimer that the perfect match is the one you and only you like best. If you like to swill Old Iron City Beer with your Godivas – go for it. If you would like a little additional guidance, read on.
The issue is the wide range of chocolate intensity and sweetness. It starts with white chocolate (I honestly find it hard to really consider this chocolate) up to the newer super dark varieties at 80%+ cacao. Then you add in the almost limitless possibilities of fillings (chili pepper, anyone?) and you have a real challenge on your hands.
In general I would avoid Brut Champagnes, the more acidic whites like Sauvignon Blanc, and intense reds like the heavier Cabernet Sauvignons. I would consider Rose Champagnes, off dry or sweeter whites, fortified wines, and softer reds. It is probably best to match the sweetness of your wine with the relative sweetness of the chocolate and try to complement to flavor undertones or fillings in your chocolate.
Here are some very broad suggestions:
White Chocolate: Reisling, Muscat/Moscato, Proseco, Rose Champagne
Milk Chocolate: same as White Chocolate plus Tawny Port
Semi-Sweet Chocolate: Ruby or Tawny Port, Orange Muscat, lighter Zinfandels
Dark or Bitter Sweet Chocolate: Shiraz, Zinfandel, Merlot, vintage Port, and Grenache
Fruit Fillings: Pinot Noir, Madeira, Port
Caramel or Nougat Fillings: Sherry, Tawny Port, Madeira, Sauternes
Nut Fillings: Sherry, Tawny Port, fruitier Cabernet Sauvignon
Like any wine adventure, experimentation is the key to success. So go out and enjoy the Days of Wine and Chocolates.
Cheers!
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