Wine is wonderful, but for a special treat, wine and chocolate can be a perfect paring. With Valentine’s Day around the corner, it is a great time to try out some delicious combination with your favorite chocolates for a special romantic treat.
On Thursday, February 13, 2025, join me in Portsmouth, NH for a Valentine’s Day preparation Wine and Chocolate Pairing class at Islington Bottle Shoppe. This is a perfect Date Night with special pricing or bring your BFF for a Galentine’s Day celebration.
Why Do Wine and Chocolate Pair So Well?
To understand why, it is necessary to understand the chemical compounds that each has. Both wine and chocolate contain polyphenols, antioxidants that contribute to their rich flavors and potential health benefits. The tannins in red wine, for example, can complement the bitterness of dark chocolate, help bring out more complex flavors creating a harmonious balance. The acidity level in the wine complements the sweetness in white or milk chocolate as well as the fat content (think oil and vinegar dressing).
How to Pair Wine and Chocolate
No matter which type of chocolate you enjoy, here’s some advice on how to make the perfect match.
- Keep in Balance.
Both wine and chocolate can have intense flavors, so it is important to not overwhelm. Think of it as one leads and the other follows when dancing. A dark, bittersweet chocolate matches well with a powerful high tannin red wine it can be overwhelming on the palate. In order to find the right balance, choose wines that are a little bit softer and juicier than the chocolate you’re pairing it with. - Taste from light to dark.
If you are trying several wines, as we will do on February 8th, you will want to start with lighter chocolates (white or milk) and wines, increasing the intensity as you go along progress. Save the fullest bodied, tannin wines with bold, dark chocolates for last. - Fruity, velvety, and soft wines are chocolate’s BFF.
When in doubt, pair chocolates and wines that have a similar style and weight. Less intensely flavored chocolates go well with lighter-bodied wines, while chocolates with stronger flavors can stand up to fuller-bodied wines.
A wine that is “sweeter” and fruitier than the chocolate itself actually works quite well, as it can bring out the flavors of the chocolate and balance bitterness. Ripe, fruit-forward flavors in a wine, not necessarily with any residual sugar can provide a nice balance to the bitter flavors of cocoa. - Consider other ingredients that might dominate the flavors.
If your chocolate contains other ingredients such as nuts, fruit, or caramel, consider how these flavors will play with the wine. For example, a chocolate studded with dried cranberries might pair well with a fruit-forward red with berry undertones.
My Pairing Choices:
- White chocolate with Prosecco
- Milk chocolate with Brachetto d’Acqui
- Salted caramel chocolate with Tawny Port
- Dark chocolate with hazelnuts with Zinfandel
- Dark, bittersweet chocolate with a Late Bottled Vintage Port
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