Looking for the perfect wine and chocolate pairing this Easter? Well I've got you covered.
Pair a darker chocolate with bigger reds or Ports as the higher tannin complements the bitterness of the cacao.
Stick to dark chocolate between 67% and 72%, as it won’t be overly bitter or too sweet for red wines.
This percentage refers to how much of the chocolate, by weight, is made from pure cacao beans or its derivatives, such as cocoa butter. It can indicate the intensity (a high percentage) or sweetness (a low percentage) of a chocolate bar.
Milk chocolate is the most flexible variety when it comes to wine pairings, and it can match with an array of styles. Rieslings or the lighter-style reds such as Pinot Noir or Beaujolais are a safe bet. Most lighter red wines tend to be higher in acid, which contrast to the richness of the chocolate.
White chocolate is best matched with white wines like Chardonnay, Sauvignon Blanc, or a sweeter bottling like a Moscato. White chocolate paired with Sauvignon Blanc is an irresistible sweet match.
Chocolate with fillings
For me, the pairings that work best are those with complementary flavour profiles that cancel each other out. For instance, chocolates filled with fruit can quiet the fruit flavours in wine, allowing the notes of caramel oak to shine through. Likewise, caramel-filled chocolates bring out lovely fruit flavours as they echo the oak notes in the wine.
However I encourages experimentation. You never know when you will stumble across a surprisingly delicious pairing.