Chocolate and Wine

Although some will stand steadfastly by the wine-and-cheese combination, it is hard to deny that some wines and some chocolates possess a natural affinity. The key is to find the right match. The basic rules of thumb are: ensure that the chocolate isn’t sweeter than the wine, or else the fruity base notes of the wine will be lost; consider the chocolate type – dark, white, semi-sweet, milk – when seeking to find its perfect partner.

Try these pairings:

• Light chocolate mousse with your favourite pinot noir
• Dark chocolate with Banyuls (a fortified Spanish wine)
• Dark chocolate and a full-bodied Zinfandel or Cabernet Sauvignon
• Milk chocolate with dessert wines, such as sherry or Madeira
• Dark chocolate or dark nut chocolates with vintage port
• Fruit or milk chocolate with semi-dry white wines
• High cocoa solids chocolate, such as our Sao Thome, Tanzanie or Grenade, with cognac or armanac
• Chocolate cheesecake and a smooth Merlot
• Rich, bittersweet chocolate with a rich Cabernet Sauvignon