Wine and chocolate have long gone well together, and recent research suggests that they both are actually good for us too, so we thought we'd take a look at the best ways to pair them together for maximum enjoyment (and we certainly won't complain if it makes us healthier along the way)!
One of the first things to understand is that the wine should be at least as sweet (if not sweeter) than the chocolate being served to prevent the wine from tasting too tart. The best way to ensure this is to match the milder chocolates with the lighter-style wines and stronger chocolates with more full-bodied wines.
White chocolate is usually milder and more buttery in flavor, which makes it a wonderful match for the bubbles of Champagne or a Moscato.
Milk chocolates such as those in a milk chocolate bar, a creamy mousse, or a chocolate cheesecake pair beautifully with the sweet late-harvest Rieslings and dessert wines, while the darker milk chocolates are complemented by not only sturdy Ports but also the lighter-bodied Pinot Noir or Merlot.
Finally, the bittersweet or semisweet dark chocolates (think Hershey's or Ghirardelli) require a more robust, full-bodied wine. Syrahs, and especially Cabs and Zins with their chocolatey undertones, will fairly burst with flavor next to truffles or a dark chocolate brownie or cake.
We've included a quick "cheat sheet" for you to use the next time the urge for wine and chocolate strikes. (Just be sure to print it on some durable paper. 😉)