Wine and Chocolate Pairings

The pairing between wine and chocolate is based on aromas. The aromas of the wine must be very powerful so as not to be overwhelmed. Therefore, not all wines are suitable.

As a general rule, the sweeter the chocolate, the sweeter, even sweeter, the wine should be. Milk chocolate goes better with sweet or sweet white wines, while dark chocolate goes better with red wines.

Young red wines, with light tannin and marked by fruit

Couverture: Semi-bitter or bitter chocolate

Chocolate flavors: Raspberries, red fruits

Aged red wines

Couverture: Extra-bitter chocolate

Chocolate flavors: Coffee, cocoa beans

White wines

The combinations with white wine are more complex. Combine the aromas of chocolates with the predominant touches of wine (green apples, citrus fruits, spices, honey, caramel). Avoid chocolates with strong bitterness, prefer milk chocolate and semi-bitter chocolate.

Natural sweet wines

Wines made from must (grape juice), into which a neutral alcohol (eau-de-vie) is poured during fermentation to interrupt it. These wines thus retain some of the sugars and fruit aromas contained in the grapes.

Banyuls

Couverture: Bitter or extra-bitter dark chocolate depending on the age of the wine

Chocolate flavors: Red fruits, orange, coffee, spices

Porto youth

Coverage: Semi-bitter or bitter dark chocolate

Aroma of chocolates: Red fruits, spices, vanilla

Aged ports

Coverage: Extra-bitter dark chocolate

Aroma of chocolates: Ripe fruits, peppers, coffee

Maury

Coverage: Extra-bitter dark chocolate

Aroma of chocolates: Coffee, chili

Muscat

Couverture: Milk chocolate with high cocoa content, bittersweet chocolate

Chocolate flavors: Exotic fruits, honey, citrus fruits, nuts, dried fruits

Sherry

Couverture: Milk chocolate with a high cocoa content, bittersweet chocolate Chocolate flavors: Almonds, nuts Sweet wines

Late harvest

These are wines made from grapes left on the vine until extremely ripe, harvested late in the season (October, November). These grapes deliver low amounts of juice and offer a high concentration of aromas of candied citrus, exotic fruits, apricots and honey. In this range of wines, we find among others Tokai (Pinot gris), Tokaji or Tokay (Hungary) and Sauternes Couverture: Milk chocolate with a high cocoa content, bittersweet chocolate. Chocolate flavors: Caramel, honey, fruit exotic, apricots, peaches, sweet spices, nuts, praline, salted butter, vanilla

straw wine

For straw wine, the grapes are harvested at the start of the harvest period. They are left to dry for at least two months on straw before pressing them to lower their water content.

Couverture: Milk chocolate with high cocoa content, bittersweet chocolate

Chocolate flavors: Almonds, hazelnuts, sweet spices, honey, praline

Ice Wine

These are wines made from grapes harvested in winter (December or January). A very concentrated nectar is extracted from these grapes, surprisingly sweet, with a rich aroma of apricot and honey.

Couverture: Milk chocolate with high cocoa content, bittersweet chocolate

Chocolate flavors: Caramel, peaches, apricots, honey, nuts, citrus fruits, salted butter

Sauternes

Couverture: Milk chocolate with high cocoa content, bittersweet chocolate

Chocolate flavors: Caramel, honey, nuts, praline, salted butter

Sparkling

Sparkling wines are more difficult to pair with chocolate, whether milk or dark. Some will appreciate the combination of sparkling wine with red fruit chocolates like raspberries, or even with a salty chocolate like Fleur de Sel caramel.

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Tips for a tasting activity

• Serve small amounts of wine to accompany the chocolates, about 2 to 3 ounces per type of wine, to keep you thirsty and hungry until the end.

• Make spring water and pieces of bread (baguette bread cubes) available to participants to neutralize tastes between tastings.

• Take a bite of chocolate and enjoy it peacefully. Then take a sip of wine to combine the aromas and flavors.

• Taste in progressive order: start with the sweetest wine and end with the strongest.