Fine wine and top quality chocolate make perfect partners, and when paired together offer that pleasure of a simple, deliciously indulgent moment.
Here Head Sommelier at Constance Le Prince Maurice, Jérôme Carlier, offers his tips for how to pair wine with chocolate.
1. Coeur de Guanaja 80% chocolate with Porto Red, Auinta de Infantado, Ruby
The pairing of the fruity Porto wine here with the rich, intense bitterness of the chocolate creates a beautiful balance between bitter and sweet.
2. DGF Caraibes 72% chocolate with Mas Amiel Vintage 1980, Olivier Decelle
The combination of the crisp, dark DGF Caraibes (buttons) 72% with the sweet acidity and light syrupy flavours of the Mas Amiel wine create multi-dimensional flavours of roasted walnut on the palate.
3. Valrhona Manjari 64% chocolate with Du Toitskloof Cellar Red Muscadel 2011
This pairing of the acidulous notes of red and dried fruits from the chocolate, and the rich fruit of the wine creates a full body mouth with persistence of fruit and acid on the palate.
4. Pegasus white chocolate with Pinot Gris ‘Pokiri’, late harvest, 2009
This unusual match between white chocolate and a very good Pinot Gris wine from New Zealand combines the sweetness of the chocolate with the sweetness of the Pinot Gris to create a very light flavour with notes of lychee fruit.
5. Valrhona Jivara 41% chocolate
This delectable milk chocolate with its pronounced cocoa taste and notes of malt and vanilla can be perfectly matched with all the wines listed above. With each wine it will create its own unique tasting experience.
Want to know more?
- Read our guide to ‘Top tips for food and wine pairing’
- For more chocolate inspiration see our recipes from Constance Lémuria and Constance Halaveli
- For more general advice on eating chocolate with wine read Go South Online’s ‘pairing your chocolate with wine’.