ADVERTISING: Advertorial — Finding the perfect pair: Chocolate and wine
Laura Olson
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.
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