Wine + Chocolate = Happiness. This equation may look simple, but pairing wine with chocolate can be a tricky endeavour. Both wine and chocolate come in a large range of flavours and weights which makes pairing the right type of chocolate with the right type of wine, a precise science.
PAIRING: If milk chocolate is your favourite, try pairing it with a Pinot Noir.
TASTE: A good milk chocolate is usually about half chocolate and half milk. The extra fat from the milk makes the chocolate one of the easiest “true” chocolates to pair with wine, complementing the cherries and spices in the Pinot.
PAIRING: If dark chocolate is your thing, wash it down with a Cabernet Sauvignon.
TASTE: You will start to get those peppery overtones. Earthy flavours of the chocolate will start to come through, and they mix together and create a whole different sort of flavour sensation in your mouth.
Dark Chocolate With Sea Salt Caramel
PAIRING: For true indulgence, pair sea salted caramel with a Botrytis Semillon.
TASTE: Salt amps up flavours, so oft for a sweeter wine that will work with the bitterness of the cacao. A Botrytis Semillon with intense flavours or marmalade, peach and red apple, harmonise well with the buttery, salty, and sweet flavours of the chocolate.
PAIRING: White chocolate lovers should pour a glass of Pinot Grigio.
TASTE: Since white chocolate is delicate enough to match with white wines, a Pinot Grigio delivers flavours of spicy nashi pear and crisp gala apple flavours. The palate is aromatic, crisp and long, creating another great pairing with the chocolate.