Powdered, melted, in tablets or transformed into an indulgent dessert, sweeter or more bitter, this millenary product delights us all. First records date back 4000 years ago in Latin America, where Mexico is today. To the Aztecs and the Mayas, chocolate had a sacred dimension and, they called it the drink of the gods.
It reached the European continent, specifically Spain, in 1528 thanks to the explorer Hernán Cortés who understood the importance of cocoa. The Spanish kept secret of this sweet delicacy which, mixed with sugar and honey, achieved success among the nobility and the clergy. It reaches France and the other countries of the European continent only a hundred years later. Until the Industrial Revolution, its production was entirely artisanal but, with the invention of the pressing machine, the first chocolate bar became a reality. From then on, its consumption was generalized.
Now that you know a bit of the fascinating history of chocolate, check out our tips on how to pair it with wine. It can be a difficult challenge because the chocolate is decadent, rich and engages the palate to such an extent that it can be hard to taste anything else. Though there are no strict pairing rules, take note of some tips that may help you.
General Tips
Wine should always be sweeter than chocolate. The drier the wine, the more bitter the chocolate will taste and, we don't want that.
Choose a wine with a similar "weight" to the type of chocolate. For example, rich and intense chocolate, like dark chocolate, needs a wine equally opulent. If in doubt, apply the principle: darker chocolates, darker and more intense wines, lighter chocolates, lighter wines.
Pairing by similarity is also a tip that may be useful. Handmade chocolates, just like wine, have their own identity. Choose a wine with similar aromas and flavours that will complement each other.
But, let's travel through each type of chocolate. From the less sweet to the sweeter, as it should be tasting, because sugar is something very persistent.
Dark Chocolate
The higher the percentage of cocoa, the less fat, the less sugar and the more characteristic the taste and aroma of cocoa. This type of chocolate is intense and striking and could be matched with a rich and intense wine and with some degree of sweetness. A Moscatel de Setubal, a Moscatel do Douro or a Moscatel Roxo, with citrus aromas and notes of dried fruits and sultanas, is delicious with the bitter aftertaste of this type of chocolate. And, of course, a Port Wine is another good option. In this case, choose a Ruby Port. Its intense, rich, and fruity flavours give the necessary balance to this chocolate with its intense flavour. A full-bodied and aromatic Madeira Wine made from the sweetest grape variety, Malvasia, is another possible and very striking pairing. We do not recommend choosing a dry red wine as chocolate, like wine, has tannins that will clash and leave an unpleasant taste in the mouth. And the higher the percentage of cocoa, the more tannins the chocolate will have. Eventually, a specific artisanal dark chocolate, which has a lower level of tannins can match with a dry red wine, fruity, with tannins also soft, but with similar intensity, such as a wine with the structure of a Pinot Noir, Merlot, or a Zinfandel. However, this may be a riskier combination as you have to choose the right chocolate and the right wine. Chocolate, just like wine, has terroir. Cocoa will absorb all the specific characteristics of the region it comes from. Of course, we are always talking about handmade chocolates and not industrialised production. Dark chocolate has a level of sugar, just enough for the flavour to be more "pure", so a full-bodied, intense, fortified wine with high alcohol content has a weight equivalent to the richness of this type of chocolate and will never fail.
Milk Chocolate
It is on the spectrum of sweet chocolates but is the most flexible of all chocolates in terms of harmonisation. A sweet sparkling Moscatel refreshes and complements its sweetness and a Ruby Port Wine from the Ruby, Ruby Reserva, LBV or Vintage categories has the necessary characteristics and aromatic richness to never fail this pairing. A Tawny Port is also a great combination and, of course, always remember that the more intense the chocolate, the more complex the Port you choose should be. A Madeira Bual or semi-sweet, full-bodied, and fruity wine is very harmonious with milk chocolate. There are also those who like to combine it with a dry wine with a lighter structure, such as Pinot Noir, Merlot, or Gewürztraminer.
Flavoured Chocolates
If the chocolate chosen is flavoured with dried fruits, sultanas, orange, ginger, mint, or any other flavours it may help to think of a similar pairing, i.e., you may complement the flavour of the chocolate with a similar or complementary character of the wine. For example, chocolate flavoured with caramel will go well with a Tawny Port Wine. Due to barrel ageing, these velvety wines undergo an oxidative process that will impart caramel notes that will complement chocolate with these flavours. Mint chocolate should go well with a sparkling Moscatel, berry chocolate will go well with a Ruby Port and ginger chocolate will go very well with a citrusy Douro Moscatel or were it not for the fact that orange and ginger are one of the most pleasant pairings.
White Chocolate
Technically it is not considered chocolate because it is made with cocoa butter, sugar and milk and does not contain cocoa liquor. It has a buttery taste and is the sweetest of all. A sparkling wine from the Moscatel variety is a very refreshing and pleasant pairing. Besides helping to balance the fat by cleansing the palate, it complements its sweetness and enhances its creaminess. Pairing this type of chocolate with late harvest wines is another good option. The spectacular acidity of these wines balances the sweetness of this chocolate and is a pairing you will never be boring. If you are a fan of fortified wines, pair it with a White Port. Some people like a light dry white wine like a dry Riesling, Sauvignon Blanc, or Chardonnay. Try it and let us know if it worked for you.
Now, don't stop there. Do your pairing experiments and delight in tasting this decadent delicacy that once was "the drink of the gods". The only rule is to enjoy good artisanal chocolate.
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