Chocolate and Wine Pairing: How to Get it Right

Chocolate and wine elicit some of the best feelings of any food and drink. They both can calm us, relieve stress, and elevate our mood at the end of the day. Pairing them together has an even richer effect. Chocolate and wine pairing is easy when you remember a few simple guidelines. Knowing these guidelines lets you get really creative:

  1. Start simple. There’s a temptation to choose the boldest chocolate and wine. Resist it. How sweet is the chocolate you’re eating? When the chocolate is sweeter than the wine, the wine may taste sour. That’s why you always want to pair a wine that’s slightly sweeter than the chocolate. Wine is the complement, and the chocolate should be the focus, so this also avoids overpowering the chocolate’s flavors.
  2. Choose a flavor that’s similar. If the chocolate has berry tastes, choose a wine that has its own berry flavors. If the chocolate has spicy notes, find a wine that can hold up.
  3. Creamy chocolate desserts pair well with Natura Pinot Noir. This means that Natura Pinot Noir goes well with scrumptious desserts like chocolate mousse and chocolate cheesecake. Milk chocolate also needs a smooth wine. Natura Pinot Noir has a silky smooth delivery that mirrors these sumptuous chocolates. It also has a light body that complements the chocolate tastes perfectly.
  4. When eating dark chocolate, select a Chilean Malbec. This is also ideal for chocolate with strong outside flavors such as chocolate with cayenne or ginger. These types of chocolates go well with Chilean Malbec because the wine has its own strong, spicy notes. The best pairing with Malbec is dark chocolate truffles. The chocolate is dense and the Malbec cuts through the cocoa powder that sticks to your tongue to create an exceptional and unique mouthfeel.
  5. White chocolate pairs well with dessert-style and sweeter wines, like Rosé Port, Moscato, or Riesling. Because white chocolate has so much cocoa butter and sugar, it needs a very sweet wine to highlight its flavors.
  6. If you’re tasting a range of chocolates, start with the lighter chocolates and lighter-bodied wines first. This lets you enjoy the lighter flavors to their fullest. Then move on to the darker chocolates and fuller-bodied wines later in the night. The darker chocolates and full-body wines have a tendency to leave lighter ones wanting.
  7. Include third flavors to build a more creative and complex tasting. You know milk chocolate goes well with a Natura Pinot Noir. What else pairs well with each? Pecans are an exceptional third flavor to add to the tasting. What about white chocolate? It pairs exceptionally well with a sweet Riesling. Swiss cheese is a surprising third flavor that complements each. Unexpected third flavors with your pairings can surprise and delight your guests.