Who doesn’t love a good chocolate and wine pairing? When matched well, it’s palate nirvana. Unfortunately, this dynamic duo often clashes, thanks in large part to chocolate’s simultaneously sweet, smoky, bitter and acidic flavors.
Chocolate requires wines that can stand up to its intensity. So, skip those light, delicate whites and reds, and opt for lush dessert wines like Port and Banyuls. In our foolproof chocolate and wine pairing guide, sweet moments are guaranteed.
Wine: Passito-style wines
Arnaldo Caprai 2008 Passito (Montefalco Sagrantino); $54/375 ml, 92 points.
Match: Chewy, gooey chocolate brownies.
Wine: Ruby or Late-Bottled Vintage Port
W. & J. Graham’s NV Six Grapes Special Old Vine Edition Port; $42, 91 points
Match: Fine, creamy milk chocolate.
Wine: Grenache-based fortified wines
M. Chapoutier 2010 Rimage Red (Banyuls); $29/500 ml, 89 points
Match: Chocolate fondant cakes served with berry or cherry coulis.
Wine: Aged Tawny Port (the older the better)
Ferreira NV Quinta do Porto 10-Year-Old Tawny; $32, 91 points.
Match: Fine high-cocoa dark or single-estate chocolate.
Wine: Late-harvest Muscat
Klein Constantia 2007 Vin de Constance Muscat (Constantia); $90/500ml, 95 points.
Match: Dark chocolates infused with citrus oils or zest.
Wine: Pedro Ximénez Sherry
Match: Chocolate-dipped dates or rum raisins, and chocolate-covered roasted nuts.
Wine: Port-style fruity reds
Williams Selyem 2008 Vista Verde Vineyard Port (San Benito County); $40/375ml, 90 points.
Match: Dark chocolate mousse with red-fruit garnish.
Wine: Fortified Moscatel
Bacalhôa Wines of Portugal 2001 Colheita Moscatel de Setúbal; $21, 92 points
Match: Creamy white chocolate with dried fruit and nuts.
1
2
3
4
5
6
7
8
