General tips
-
Match Intensity : Light chocolates (white, milk) go with lighter wines; dark chocolates call for (yes, indeed) more powerful wines.
- Watch out for the 'accents' : If the chocolate contains nuts, fruit or spices, opt for a wine that reflects the flavours (e.g. Semisecco Marsala with nutty chocolate).
- Order of tasting : Start with white chocolate, then move on to milk chocolate and finish with dark chocolate.
White Chocolate
Flavor Profile: Creamy, sweet, buttery, usually with vanilla or caramel notes.
Moscato d'Asti
Lightly sparkling, elegantly sweet. Aromatically pronounced, with elderflower, citrus and peach notes that complement the creaminess without dominating. (Moscato d'Autunno 2023, Paolo Saracco))
Sauternes
Rich, honeyed profile with apricot and vanilla, matching the sweetness of white chocolate. (Châteaux Grillon)
Riesling
Vendange tardive or with residual sugar from Mosel, among others. (Slightly) sweet with a fresh acidity, the citrus and honey notes enhance the buttery texture. (Badstube Riesling Kabinett 2023, Wwe. Dr. H. Thanisch, Erben Thanisch)
Why it works: White chocolate's high sugar and fat content begs for a wine with enough sweetness and acidity to cut through the richness
to collide.
Dark Chocolate (70%+)
Taste profile: Bitter, intense, sometimes with fruity, earthy or spicy notes.
Port (Ruby or Tawny)
Rich and sweet (depending on style), enhanced, with dark fruit and berry notes - able to stand up to the intensity of dark chocolate. (Graham's Tawny 20%)
Primitive
Deep, rich and somewhat jammy red with blackberries and spices. The sultry, creamy texture of Primitivo complements the depth of cocoa. (Fiore di Vigna 2021, Paolo Leo)
Cabernet Sauvignon
Full-bodied wine with dark fruit tones and tannins, matches the bitterness of the chocolate, especially with the somewhat fruity undertones. Beware of too intense tannins. (Peter Martin Bay Vineyard Cabernet Sauvignon 2019, Birichino)
Why it works: The bitterness of dark chocolate -and the lack of 'sweet'- demands a robust profile with enough intensity to harmonize, without overpowering tannins.
Milk chocolate
Flavor profile: Sweet, creamy, milder than dark chocolate, often with some caramel or
nutty accents.
Pinot Noir
Light elegant red with cherry and earthy tones. These enhance the
sweetness of milk chocolate while remaining firmly in the background. Like Ferrari
in F1 currently. (Bourgogne Pinot Noir Rouge 2022, Trapet)
Merlot
Soft tannins, plum and chocolate notes flow together almost seamlessly
with the creamy texture. (Vignobles Landeau 2020, Mirambeau-Papin)
Brachetto d'Acqui
The red counterpart of Moscato d'Asti, as to speak. Light sparkling red wine with floral raspberry tones. Almost perfect for a playful, lighter combination (Vinchio-Vaglio)
Why it works: The balanced sweetness and creaminess of milk chocolate fit
best with softer, fruitier wines that complement the milder flavor profile of the
chocolate not dominate.
