- The wine you select should be as sweet as, or sweeter than the chocolate.
- The intensity of the wine should be considered with the chocolate. More delicate chocolates should be paired with lighter wines and the stronger bittersweets should be paired with more intense wines.
- Start with the lighter wines and sweeter chocolates then move to the more intense and bolder flavors.
Here’s the fun part, the tasting. To begin take a sip of wine then a bite of the chocolate and let it melt in your mouth, then take another sip of wine. The end result will be a new set of flavors with the goal of enjoying each pairing and determine if the wine was appropriate for the chocolate selection.
- Our first pairing was the Pinot Noir with the 34% Milk Chocolate. I put these two together because of the lightness of both the wine and the chocolate, each were sweet, the wine was not too bold and each contained some floral notes.
- Next we tasted the Merlot with the 54% Dark Chocolate. I put these two together because of the more intense flavors of each.
- Last we tasted the Petit Sirah Port with the 80% Dark Chocolate African Blend. I thought the richness and heaviness of the Port would pair well with this deep, dark chocolate.