Wine and Chocolate Pairings
Chocolate is one of the best sweets with wine. Maybe that's because the production of chocolate is so similar to wine: both are fermented with yeast. Despite their versatility, wine and chocolate pairings sometimes conflict. It only takes a little sugar to make even the softest wine seem bitter, so start with wines with sweet and salinic qualities dessert wines, Port and sherries are a great start! When they work together, it can be divine. Here's a few suggestions to get you started: White Chocolate Because it lacks cocoa solids, white chocolate isn't isn't necessarily considered chocolate. But it does contain cocoa fat, making it a versatile wine pairing option. Try white chocolate with: Softer sweet wines: Brachetto, Ice Wine, Lambrusco, Moscato d'Asti and Muscat, Tokaji, vintage Port. Milk Chocolate With its smooth character and cocoa butter components, milk chocolate is great to pair with rich wine. Try milk chocolate with: Aged vintage Port, Cream Sherry,Moscatel, Big American Zin. Caramel & Chocolate Caramel chocolate has the perfect balance of sweet and salty. And the texture! Try caramel chocolate with: Sweeter wines with bright acidity: 20 Year Old Tawny Port, Amontillado and Cream Sherry, Madeira, Sauternes, Vin Santo, Champagne. Dark Chocolate We love dark chocolate! With its minimum of 35% cocoa (and as high as 99%!), dark chocolate's bitterness can compete with many wines, especially those high in tannin. Try dark chocolate with: Rich, sweet red wines: Banyuls, Late Harvest Zinfandel, Valpolicella or Zinfandel Port. Peanut Butter Cups When pairing, try to find a wine that will accent the nuttiness of this favorite candy. Try peanut butter cups with: Amontillado and Olorosso Sherry, Madeira, Prosecco.