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
Match: Chewy, gooey chocolate brownies.
Wine: Ruby or Late-Bottled Vintage Port
Match: Fine, creamy milk chocolate.
Wine: Grenache-based fortified wines
Match: Chocolate fondant cakes served with berry or cherry coulis.
Wine: Aged Tawny Port (the older the better)
Match: Fine high-cocoa dark or single-estate chocolate.
Wine: Late-harvest Muscat
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
Match: Dark chocolate mousse with red-fruit garnish.
Wine: Fortified Moscatel
Match: Creamy white chocolate with dried fruit and nuts.