Wine and chocolate

Let's be honest, many things somehow only go together moderately well: Pilot strikes and vacation plans, curvy hype and size zero, men and women. But one dream couple never lets us down: chocolate and wine! Today, the wine experts at VINOA reveal which wines go best with which types of chocolate and why this combination makes us so happy.

via Jessica

05/05/2017, 12:19

Schokolade und Pralinen passen gut zu bestimmten Weinen. — Not every wine goes well with every chocolate - the right choice makes the pleasure!

On their own, both wine and chocolate can make us happy. So what would happen if you combined the two? Does that result in double happiness or even happiness squared? In fact, the two delicacies have some crucial things in common. Both wine and chocolate contain valuable antioxidants and both are considered classic aphrodisiacs that can increase sensuality. However, anyone who has ever tried to combine the two knows that the right mix is not so easy to find.

For example, if you drink a dry red wine with dark chocolate, it will quickly taste bitter and sour. This is because the bitter substances (tannins) from the chocolate and the wine clash and overwhelm our tongue in terms of taste. A dream pairing looks different. We therefore give you a few valuable tips for successful wine and chocolate pairings.

Milk chocolate with Lambrusco - a creamy poem

In classic milk chocolate, the creamy part of the milk dominates. Due to the high sugar content, the chocolate is very sweet and therefore goes very well with slightly sweeter wines. In general, all late harvest red wines with a high residual sugar content are suitable. An Italian Brachetto D'Acqui brings fruity notes of strawberries into play and is therefore also a delight with strawberry whole milk or chocolate with other berries. A fruity Ruby Port from Portugal is just as suitable, or you can choose a Lambrusco di Sorbara if you prefer something a little more sparkling. The light carbonation of the Lambrusco perfectly underlines the creaminess of the chocolate.

Black chocolate with port wine - a bitter-sweet delight

The darker chocolates are usually much more bitter and therefore need a wine at their side to balance out the bitter note. All wines in the style of a classic port wine are very well suited to this, as they have very intense aromas and sufficient sweetness. The original port wine often even has cinnamon notes, which complement chocolates with a high cocoa content very well. The Spanish wine specialty Pedro Ximenez goes perfectly with all dark chocolates, especially if nuts or raisins are also involved, as these notes are also found in the wine. If you don't want to do without a normal red wine, you should choose a Syrah, a Malbec or a Zinfandel with a certain amount of residual sugar, for example. The sugar can then soften the bitterness of the wine and chocolate.

White chocolate and Pinot Noir - a real delight!

The cocoa content is zero, so technically speaking the "white" is not chocolate at all - but who cares! Pinot Noir and white chocolate make a truly outstanding combination, because the cocoa butter from the wine really emphasizes the decisive aromas. In fact, Pinot Noir should not be drunk without white chocolate! A Moscato D'Asti is one of the few white wines that goes very well with chocolate of the same color. The light sparkle of the wine emphasizes the creaminess of the chocolate and pleasant fruity peach notes unfold on the tongue.

With these tips, we send you off into an enjoyable and sweet weekend. Let yourself be sensually intoxicated! Your wine experts from VINOA.

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