The intensity of dark chocolate can be overwhelming when combined with wine, especially if the wine is dry or bitter. If you’re interested in getting the maximum health benefits out of your chocolate, dark chocolate is the way to go. It contains the highest concentrations of anti-oxidant flavanols. The percentage of cocoa in the chocolate is usually listed on the label.
If you crave the more bitter taste of dark chocolate along with the creamy goodness of milk chocolate, consider a “dark milk chocolate,” which can contain up to 42% chocolate liquor.
For example, if you’re eating sweet chocolate, opt for a dessert wine like port, Madeira, or sweet sherry rather than a drier Pinot Noir. Some white dessert wines work well with sweet chocolates, too. Moscato and ice wine are both good choices.
For example, a simple, bittersweet chocolate bar might go well with a light, sparkling, fruity wine, like a Brachetto d’Acqui. A rich and creamy piece of fudge or chocolate cake will pair well with a heavier, more syrupy fortified wine, like Banyuls or Maury.
Some good options include warm climate Cabernet Sauvignon, Merlot, or Petit Syrah. For a sweeter, heavier companion to your dark chocolate, try port.
Chocolate with peanuts pairs well with Banyuls, a syrupy dessert wine with a spicy strawberry flavor. Banyuls also goes well with desserts that include berries. [12] X Research source Chocolate with caramel and sea salt pairs well with red wines that have berry, chocolate, or spicy notes. Try combining dark chocolate with caramel and salt with a Cabernet Sauvignon and Malbec blend. [13] X Research source
Hold each piece of chocolate to your nose and take a moment to inhale deeply before you bite. Before taking a sip of wine, swirl the glass gently, then take a series of quick, short sniffs from just above the top of the glass. [17] X Research source
The texture. Is it smooth and creamy? Does it have a crumbly or fudgy texture? If your chocolate contains nuts, sea salt, or bits of nougat, what do they contribute to the texture? The flavor. Is it bitter, sweet, or both? Are there fruity or salty notes? Do you detect hints of almond or hazelnut?
For example, does the wine feel smooth, or crisp? Does the texture work well with the texture of the chocolate? Do you notice any notes in the wine that complement the chocolate particularly well? For example, hints of berry can go particularly well with dark or milk chocolate.
