Cards of Wine

Wine Pairing
Chocolate

Some people think it is difficult to pair chocolate with wine, because either the sweetness of the chocolate overwhelms the wine or the sweetness of the wine overwhelms the chocolate.

The trick is to pair different types of chocolate with different types of wine.


White Chocolate

White chocolate pairs best with rich Chardonnay whitch will pick up the fat butter taste of the white chocolate.

Moscato d'Asti is also a good choice because it offers a nice contrast to the white chocolate.

If you prefer dessert wines, try "Ice Wine".


Milk Chocolate

Milk chocolate pairs best with Champagne*.

For milk chocolate with nuts you may try Vin Santo. Milk chocolate (especially with nuts) mimics the taste of the nutty biscuits that the Italians dip in Vin Santo.

If you prefer dessert wines, try Tokai or Sauternes.


Dark Chocolate (55% Cocoa)

Dark chocolate pairs best with light reds like Pinot Noir.

If you prefer dessert wines, try Tawny Port.


Medium Dark Chocolate (60% Cocoa)

Medium Dark chocolate pairs best with medium reds like:

Merlot, Chianti, Tempranillo, and Rhone.


Extra Dark Chocolate (70% Cocoa)

Extra Dark chocolate pairs best with full body reds like:

Amarone, Malbec, Barolo, and Cabernet Sauvignon.


Bitter Dark Chocolate (80% Cocoa)

Bitter Dark chocolate pairs best with a fortified wine like Vintage Port.


Caramel

Caramel pairs well with Italian Amarone and Malbec Riserva from Argentina (High altitide Andes)


*Champagne or Prosecco actually pairs well with all chocolate types because it offers a distinct contrast to the chocolate.

Caramel pairs well with Italian Amarone and Malbec Riserva from Argentina (High altitide Andes)