Pairing Wine and Chocolate: A Delicious Adventure

Pairing wine and chocolate was once considered nearly impossible. Chocolate's complex characteristics—from the bitterness of cocoa to the richness of cocoa butter—made it a challenging match for wine. Traditionally, Italians paired chocolate with spirits like grappa.

Today, the world of chocolate has evolved. From single-origin to single-estate, the flavour profiles of chocolates, particularly dark ones, can vary greatly depending on their cocoa content and origin. This evolution has opened up exciting possibilities for pairing chocolate with wine, making it a delightful experience for enthusiasts.

Basic Rules for Pairing Wine and Chocolate

While pairing wine and chocolate can be subjective, a few basic guidelines can enhance your experience:

1. Start Light: Begin with white and milk chocolates before progressing to darker varieties. Chocolate should never be sweeter than the wine, as this can make the wine taste sour.
2. Quality Matters: Choose high-quality chocolate with higher cocoa content and minimal added sugar. Good chocolate enhances the pairing experience.
3. Match Intensity: The darker the chocolate, the fuller-bodied the wine should be. Dark chocolates pair best with aged, structured red wines, while white and milk chocolates can pair well with a wider range of wines.
4. Tannin Balance: Wines with soft and round tannins complement chocolate better. Dark chocolates already contain tannins, so pairing them with smoother wines is crucial.

Pairing Suggestions

• White Chocolate: Pair with a fruity Chardonnay or a Moscato d'Asti. These wines highlight the buttery, fatty notes of white chocolate. An aged white wine rich in tannins can also complement white chocolate’s creaminess.
• Milk Chocolate: This versatile chocolate pairs well with Merlot, Pinot Noir, Riesling, or dessert wines. Franciacorta or classic method sparkling wines are excellent choices; their bubbles and dry notes contrast the creaminess of milk chocolate. Remember, the wine should be less sweet than the chocolate to avoid sour flavors.
• Dark Chocolate (up to 70% cocoa): Full-bodied red wines like Cabernet Sauvignon, Primitivo, and Ripasso, or dessert wines like Vin Santo and Recioto della Valpolicella, make great matches. Chianti pairs well with chocolate around 60% cocoa.
• Dark Chocolate (over 70% cocoa): For very dark and intense chocolates, opt for smooth, full-bodied red wines like Syrah, Primitivo, or Amarone. Fortified wines such as Marsala Superiore also work beautifully.

Pairing wine and chocolate is an exciting and enjoyable activity, whether you're tasting alone or with friends. These guidelines are just a starting point—ultimately, it's all about personal preference. Order your favorite artisan Italian chocolate and start discovering your own perfect pairings.