Pairing Dark Chocolate with Wine: Tips and Perfect Matches
Chocolate and wine - two of life's greatest indulgences, providing a fleeting distraction from the everyday pressures of life through a moment of hedonistic delight. Whilst both can deliver intense, complex flavors, an unfortunate mismatch may leave you with a bitter taste in your mouth. Why not pour a glass, snap off a square of chocolate, and let us melt down what makes this chocolate and wine pairing so challenging, and discover the best wine to pair with chocolate?
What Makes Dark Chocolate Hard to Pair with Wine
Bittersweet
Setting aside sweet, creamy white chocolate and the caramel-like charm of milk chocolate, dark chocolate is perceived as the sophisticated choice and the go-to for connoisseurs. It boasts a higher percentage of cocoa solids, typically 50% or more, and less sugar. A higher proportion of cocoa solids brings with it greater intensity of flavor and complexity.
Melting Point
Chocolate also boasts a high-fat content, often accompanied by a dose of sweetness that can clash with dry, highly acidic wines. Wine is typically enjoyed between 6-8°C for sweet and sparkling, and up to 18°C for fortified wine.
Conversely, chocolate melts at a body temperature of 98.6°F (37°C), meaning that patience is required to enjoy both simultaneously. Try placing a square on your tongue, allowing it to melt and coat your mouth. Before the flavors fade, take a sip of wine and let the sparks fly.
A Bitter Ending
Another prominent feature of dark chocolate is its bitterness, and whilst a gentle acrid bite can be an attractive quality, when combined with bitterness in the wine, it has an accumulative effect, which, left unchecked, can be overwhelming, making the wine appear austere and harsh. If you are particularly sensitive to bitterness, look for wines that have a good balance of sweetness and fruitiness.
And, whilst conventional wisdom dictates that the wine should be sweeter than the dessert, there are no hard-and-fast rules, because after all, taste is subjective.
Dark Chocolate and Wine Pairings You Should Try
Tried and Tested
Play it safe with tried-and-tested matches, including fortified, sweet red wines like a Reserve Ruby or a Late Bottled Vintage Port. The punchy flavors, luscious sweetness, and decadent dark fruity profile counteract the bitterness of dark chocolate, whilst the tannins complement the grainy texture of bitter 80-90% dark chocolate.
French Charm
For chocolate lovers, this is generally a reliable choice for those seeking to enjoy a red wine with dessert. This Grenache-based fortified wine comes from a region located on the Spanish border in the Southwest of France. The alcohol level tends to hover around the 15% mark, making it less powerful than Port. A “traditional” or “rimage” style can work well with a black forest gateau or dark cherry chocolates.
The Bold and the Beautiful
Even dry Zinfandel gives an impression of sweetness, with its decadent fruit-forward profile, laced with chocolate and jammy berry flavors. It has enough acidity to hold its own against dark chocolate, pairing especially well with chocolates that have added spices or dried fruit.
A Powerful Match
Dark chocolate and mint, a divisive combination that can be reconciled by pairing with a Cabernet Sauvignon. Plump for a Coonawarra Cabernet from South Australia with notes of dark chocolate, menthol, and crushed spearmint to help tie these two flavors together. The wine's fine-grained tannins and firm structure help smooth out the chocolate, whilst the chocolate enhances the blackcurrant fruit of the wine.
Spicy and Seductive
Shiraz (or Syrah) is known for its deep, dark fruit flavors, black pepper notes, and velvety texture. These qualities make it an intriguing partner for dark chocolate, particularly if you enjoy a bit of spice in your treat. Try it with chili-infused dark chocolate for an adventurous and warming combination.
Pro Tips for Pairing Dark Chocolate with Wine
Match Intensity
A fundamental and unwavering principle in food pairing is essential in allowing both components to shine. Matching the intensity of the dark chocolate and the wine is crucial. An intense, rich-flavored dark chocolate should always pair with a bold wine.
Mouthfeel and Texture
Chocolate with a higher percentage of cocoa butter produces a creamier mouthfeel, making it a perfect match with silky wines. On the other hand, dark chocolate with a higher proportion of cocoa solids gives a grainy texture, making it an ideal match for wines with grippy tannins.
Experiment and Trust Your Palate
As with all food and wine pairings, there is no single right answer. Play around with different combinations and discover what works best for you!
Read our previous article about wine and cheese pairing.
Sanya Abhay
