ADVERTISING: Advertorial — Finding the perfect pair: Chocolate and wine

Wine and chocolate are two of life's greatest culinary pleasures. Though delicious on their own, when paired together thoughtfully, these indulgences can take your tasting experience to a whole new level. The key is finding combinations that allow the unique flavors of each to shine and complement (rather than compete with) each other. Here are some tips for crafting transcendent chocolate and wine pairings.

Go for Contrast: Traditionally, the most successful chocolate and wine marriages are those that juxtapose light, bright wines with the rich, dark decadence of chocolate. The intensity of chocolate tends to diminish subtler wine flavors, so you need acidity and fruit to stand up to it. Sparkling wines like Prosecco and the Billecart-Salmon Brut Rose Champagne make excellent partners, as do lighter reds like Pinot Noir. The bright acidity and red fruit flavors of these wines cut through chocolate’s richness. Sweeter wines also work well; the sugar enhances chocolate’s cocoa notes while the acidity keeps the pairing from becoming cloying.

Complement Cocoa Content: The cocoa percentage of your chocolate will impact what wines make suitable matches. Lower cocoa chocolates (like milk chocolate with around 30% cocoa) will do best with lighter, fruit-forward wines like the Koenig Vineyards Riesling from Idaho’s Snake River Valley, a Moscato d’Asti or brambly Beaujolais. Dark chocolates in the 60-70% cocoa range open pairing possibilities to include medium-bodied red wines like the Whitehall Lane Merlot from Napa Valley and fruit-driven New World Cabernet Sauvignons. Reserve the highest cocoa chocolates (those above 75%) for your boldest reds, like Malbec, Zinfandel and Cabernet Sauvignon blends. Their forceful tannins and oak notes mirror the intensity of ultra-dark chocolate.

Mind the Sweetness: In pairings, residual sugar levels need to be considered along with actual sweetness as perceived on the palate. Some wines with modest residual sugar taste drier than their numbers suggest, while others are more cloying. Pay attention to sweetness perception rather than sugar content alone. Sweeter style wines (like Moscato d’Asti or ice wines) can handle greater sweetness in chocolate; drier wines need higher cocoa contents to avoid clashing. If sugar levels seem too far apart, inclusion of nuts or stronger flavors like chilies in chocolate can help bridge the gap.   

Think Outside the (Chocolate) Box: Though dark chocolate may be the first choice, don’t limit yourself. Milk and even white chocolate offer their own opportunities. Fruit-forward whites like Riesling and Gewürztraminer complement milk chocolate’s caramel notes. Sparklers like demi-sec Champagne accent white chocolate’s vanilla nuances. Just stay mindful of cocoa percentages and sweetness levels. In addition, consider flavored chocolates which open even more pairings. Mint chocolate loves herbal, aromatic wines like Vinho Verde; raspberry chocolate pairs with bright, berry-driven Devona Pinot Noir from Freedom Hill Vineyard in Oregon. Chili chocolate demands a bold, spicy Zinfandel or a Malbec like the Clos de los Siete by Michel Rolland from Argentina.

Factor in Fillings and Textures: Chocolates with cream fillings should be paired similar to a chocolate truffle, emphasizing cocoa content. For fruit fillings like cherry or orange, opt for wines that mirror those flavors. Chewy, nougat-style chocolates need enough acid and tannin to slice through their density. Avoid big reds though, as their tannins can clash with chocolate texture in excess. Nut-filled chocolates pair well with oxidized, nutty sherries and aged Marsala. For an extra textural dimension, serve dipped strawberries with Moscato d’Asti or chocolate-drowned cherries with the Kopke 20yr Old Tawny Port.   

Set the Mood: Presentation and ambiance also impact the tasting experience. Serve chocolate and wine side-by-side for an interactive sensory exploration. Offer a variety of both in small bites and sips to allow sampling different combinations. The ideal setting is cozy, free of strong smells, with mellow background music. Use colored linens and candles to create a warm, intimate vibe. The overall environment should enhance the wines and chocolates without distracting from their subtleties.

Chocolate and wine may seem simple pleasures, but their multidimensional flavors offer countless ways to explore partnership. Keep these guidelines in mind, approach tastings with curiosity, and you’re sure discover pairings that delight both your palate and your sense of adventure. And don’t forget — we’ve got some amazing chocolates in the shop from renowned chocolatier, John Kelly. The truffles make for some amazing pairings with the wines we have in the shop, so swing by and let us create the perfect pairing for that special occasion! All wines mentioned in this article are available in-shop as well.

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Laura Olson is co-owner of The Dinner Party along with her partner, Joe Petersen. You can also follow us on Facebook at facebook.com/#!/dinnerpartyshop or visit www.thedinnerpartyshop.com.