The combination of wine and chocolate may not be so obvious at first glance, because when we talk about pairing we generally associate it with savory dishes. But the truth is that wine also goes very well with sweets, such as chocolates.
Both offer an intense and complete flavor that can be enjoyed individually but, when combined, provide a unique and pleasant sensory experience.
Although there are no strict rules, the basic rule is to balance the flavors and intensities, and the wine should always be equivalent to or slightly sweeter than the chocolate.
Even so, the key to a successful pairing is to choose the right wines for each type of chocolate. Let’s see:
Milk chocolate
As well as being one of the most widely consumed chocolates, it is also the easiest chocolate to pair with, as it is sweeter and more fatty. In this case, a lighter, fruity, low-alcohol red wine is the perfect pairing. A Moscatel de Setúbal is also suitable for this type of pairing.
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White chocolate
It is probably the most difficult combination of the three, as it is the sweetest. Produced with cocoa butter, sugar and milk, white chocolate (which is not technically considered chocolate) can be paired with white wines with high acidity or sparkling wines to balance the flavors.
Dark chocolate
Unlike white chocolate, and due to the higher percentage of cocoa, dark chocolate is the least sweet of the three. Because it has a more bitter and intense taste, it should be paired with a full-bodied wine that is equally strong to compensate for the intensity of the dark chocolate.
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Appreciated all over the world, both chocolate and wine surprise us with the richness and complexity of the flavors they can offer, which are sure to win over your taste buds.
Try and discover your own preferences.