Matches Made in Heaven: An Expert Guide To Pairing Chocolate and Wine

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Chocolate and wine together! Surely not? Mais oui!, says THE GLOSS Wine Editor Julie Dupouy, who has been busy finding the perfect wine (and whiskey!) match for Butlers chocolates …

I am a bit of a chocoholic, and of course I am a sommelier and wine editor, so I am no stranger to pairing two of my greatest loves! But I am careful when matching flavour profiles. Both wine and chocolate contain bitter substances – tannins in wine, and cacao in chocolate. And the sweetness found in some types of chocolate can make wine taste extra acidic. For all these reasons, when pairing with chocolate, it is always best to choose wines with some level of sweetness and a low level of tannins. I have put together a few tips to help you, but really, there’s no substitute for tasting, music to the ears of any chocolate lover! When Butlers delivered a large consignment of chocolates to my door, I bravely stepped up to the plate, and got to work!

Dark Chocolate – Beautifully Bittersweet

Depending on its origin and its cacao content, dark chocolate can be more or less sweet, acidic or bitter. Its flavour profile can change greatly too, from fruity, spicy, earthy and floral to more robust farmyard aromas.

As a general rule, it is best to choose a sweet and smooth red wine such as a ruby-style port or a Maury from Southern France to pair with a dark chocolate. These fortified wines have a generous red fruit profile that mirror very well the flavours of cocoa. You could also look at some rich and ripe styles of dry reds from warmer regions of the globe, such as Primitivo from Italy or perhaps a Merlot or Zinfandel-based wine from California.

Milk Chocolate – Unctuous Pleasure

Milk chocolate blends a lower level of cocoa mass with milk, which creates a creamier texture than dark chocolate, with very little bitterness. Wines made from dried grapes or oxidative, fortified wines are excellent matches for milk chocolate. Some of my favourite pairings include Madeira made from the Malmsey grape, a Colheita-style Port or even aged white Port. A Trockenbeerenauslese (this mouthful translates to “dried late harvest berries”) style from Austria or a Vinsanto from Tuscany also work really well, especially with a little age.

White Chocolate – Extreme Indulgence

White chocolate is unusual in that it contains cocoa butter only, which considerably lessens its bitterness and acidity, while providing an excellent base for carrying stronger and more unusual flavours. For a good pairing, sweetness is essential in the wine. One of the best grape varieties to pair with white chocolate is Muscat. Look out for Muscat of Pantellaria from Italy, Muscat de Rivesaltes from France, Orange Muscat from the US or Rutherglen Muscat from Australia. For a style that’s a little lighter, Moscato d’Asti from Piemonte is also a super option.

Chocolate is a wonderful foil for flavour and below are some other fantastic products which will level up your moments of chocolate indulgence. Once you have settled on a match made in heaven, create a glamorous little tray with good glasses, a carafe of your favourite wine, and your chosen chocolate match from Butlers. What could be nicer at Christmastime? www.butlerschocolates.com.

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