4 Classic Wine And Chocolate Pairings
Wine and chocolate are some of the most sensational foods that every human loves irrespective of their world. Both wine and chocolate are incredible foods in their own right and offer several health benefits to the individual. Most people do not know that there are some similarities between wine and chocolate that are right from their production processes. Both wine and chocolate use a fermentation process of plant produce using the same variety of yeast.
Pairing wine with food makes sense, but pairing it with chocolate takes plenty of effort to pull off correctly. Put on some lovely music after a hard day at work and pour a glass. Chocolate and wine have their persona and strong flavors, and you will need plenty of nuances to make them complement each other to create an enjoyable combination. A poor pairing of wine and chocolate, on the other hand, will be catastrophic on your taste buds that you will not forget quickly.
You must ensure that the chocolate and wine do not overpower the same part of the palate, causing you to miss out on experiencing the subtler flavors. You may want to try combining the lighter flavors of wine and chocolate and gradually make your way towards the more intense flavor pairings.It will give you an in-depth idea of which flavors go well with each other. If you are unsure of where to start, this article will show you the four classic wine and chocolate pairings to try yourself.
4 Classic Wine And Chocolate Pairings
1. Cabernet Sauvignon and Dark Chocolate
Chocolate must have at least a 35 percent content of cocoa to fall into the dark chocolate category. There are more intense versions of dark chocolate that have even more cocoa content that can go all the way up to 99 percent. Dark chocolate has an intense flavor individually and the mellow, fruity flavors of the Cabernet Sauvignon does well to bring out the bold and rich flavors.
Since dark chocolate has a high polyphenol content, you must use wines such as Cabernet Sauvignon that have a fruity or spicy flavor to offset the bitter and bold taste. Wines with higher alcohol content can be a good pairing with dark chocolate. The Cabernet Sauvignon is full of tannins but is not overly bitter and exudes the notes of berries. The cocoa butter in dark chocolates serves to reduce the drying effect of tannins and also removes astringency.
This characteristic makes the pairing of dark chocolate and strong Cabernet Sauvignon wine unique as they both have uniquely profound flavors. You will need to ensure that the flavor of the wine is sweeter than the dark chocolate. You will find that the wine and the dark chocolate completely neutralize the extremes of their flavors and instead provide a balance of enjoyable taste.
2. White Chocolate and Mas Amiel Vintage Blanc
White chocolate primarily consists of cocoa butter, milk solids, and sugar, and is commonly devoid of chocolate liquor or cocoa. The unique flavors of white chocolate such as vanilla, fruit, caramel, milk, honey, cream, or fruit make it an ideal candidate for pairing with wine. White chocolate will pair seamlessly with sparkling wines and champagne due to the mild flavors of both the chocolate and the wine.
This results in the combination not being overpowering towards the flavors of either chocolate or wine, producing a tart zest. The Mas Amiel Vintage Blanc is a wine from the southwest region of France and can form an exotic pairing with white chocolate. White chocolate generally complements more wine varieties than darker chocolates due to their more pleasing and mild flavors.
Ensure that you use a wine that has a low to moderate tannin content while pairing it with white chocolate for bringing out the best taste. Avoid the stronger wine varieties as they may completely overpower the intricate essence of white chocolate.
3. Bittersweet Chocolate and Ruby Port Wine
Keeping in mind the formidable power play that chocolate and wine do on your palate, you will need to choose a red wine such as the Ruby Port to have any semblance of balance. Ruby Port wines are a blend of several grapes and there are both vintage and non-vintage options available. The non-vintage Ruby Port wines have a gentler and softer profile of tannins and generally work better than vintage wines when pairing with chocolates.
Bittersweet chocolates have a mild sweetness with a slightly bitter aftertaste. There are several grapes present in port wines that have a floral taste and high in sugar content that makes them an ideal match for this type of chocolate. You may also use the Armenia dry red wine instead of port wine for pairing with bittersweet chocolate. The reason is that it brings to harmony the nutty, earthy, spice, and caramel nuances of this type of chocolate.
4. Milk Chocolate and Pinot Noir
Out of all the varieties of chocolates, milk chocolates vary the most in their flavor and complexity. Mild red wines and sweet white wines are most often the best pairings for milk chocolate. Since they vary in flavor, you must taste a bar of milk chocolate to get a hint of their properties before attempting to pair them with a glass of wine. Milk chocolate has a higher content of milk sugar and a lower content of cocoa.
The Pinot Noir is a red wine with silky tannins and a light body that perfectly complements the smooth nature and the cocoa butter present in the milk chocolate. Along with the milk content, milk chocolate provides the aroma and sweetness that only a few other types of chocolate can replicate. The Pinot Noir has a sweet flavor that is ideal to consume along with the sweet milk chocolate to create a heavenly sensation on your palate.
Many people will say that pairing wine and chocolate is an impossible feat to perform. However, the right combination can be a revelation that brings to the outside the best flavors that provide an intensely satisfying sensation on your palate. A large part of finding a successful pairing involves identifying the type of wine and the complementing varieties of chocolates that you can use.
It is generally better to pair chocolate with wine that tastes sweeter for the most favorable mixture of flavors. There are no set rules that you need to follow to achieve the optimal pairing formula and experimentation is a fun part of the process. The taste preferences of the individual also vary massively and by trying out the combinations on your own, you can find the ideal flavors of the spectrum that you genuinely enjoy.
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