Wine and chocolate are not always an obvious match. The sweetness of most chocolates risks making dry wines taste quite harsh. The key to get the mix right is a combination of understanding flavours and textures, as well as the nuances of both the chocolate and the wine.
The best combinations often involve sweet wines, which can take on the richness and sweetness of chocolate. But it is also fun to explore matching darker chocolates and dry wines that have a higher alcohol content. Why? Because the higher alcohol in the wine can enhance the perception of sweetness in your mouth, balancing the richness of the chocolate.
For instance, a deep, structured Organic Shiraz, such as Yangarra Estate, with an alcohol content of around 14% pairs beautifully with 80% dark chocolate. The complexity of the wine complements the bitterness and depth of the dark chocolate, creating a harmonious tasting experience. On the other hand, pairing a sweet milk chocolate with a lighter, drier wine with low alcohol content may result in the wine feeling too sharp against the sweetness of the chocolate.
The Weight of the Pairing
Much like pairing food, pairing chocolate with wine is a lot about the weight of both elements. The more full-bodied the wine, the better it will pair with the richness of dark chocolate. If your chocolate is on the sweeter side, it's important to have a wine that has enough sweetness to match. For those looking for an easy option, sweet wines are always a reliable choice. FAB has a breath of choices on our Organic Dessert Wine collection that can be great options to complement chocolates with less percentage of cocoa in them.
But, of course, unexpected pairings can arise depending on the nature of the chocolate and the subtle aromas found in both the wine and chocolate. It’s all about exploration and finding the right balance that works for you.
How to Taste Chocolate
Many people are unaware of a few simple techniques that can greatly enhance their enjoyment of chocolate. One particularly effective method involves pinching your nose closed, placing a piece of chocolate in your mouth, and allowing it to melt slightly before releasing your nose and breathing in. This intensifies the flavour remarkably.
The reason this works is that much of what we perceive as taste is derived from our sense of smell. By momentarily blocking your nose, you isolate the basic tastes. Then, when you release your nose and breathe in, the aromatic compounds rush in all at once, revealing a richer and more nuanced flavour experience.
When to Taste the Wine
After you've taken the time to appreciate the chocolate – first its texture, then the complexity of its flavour – it’s time to taste the wine. Observe how it interacts with the chocolate: does it enhance the sweetness, balance the bitterness, or provide an interesting contrast?
A well-chosen pairing will allow both the chocolate and the wine to shine, bringing out the best in each and creating a more sophisticated and pleasurable experience.
Pairing wine and chocolate requires a bit of understanding and experimentation. With the right balance of wine’s sweetness and the richness of dark chocolate, you can create a pairing that’s both complex and delicious. This Easter, we invite you to explore the world of wine and chocolate with our specially curated bundles. Treat yourself or a loved one to a pairing experience that’s sure to delight!
So, what are you waiting for? Indulge in the perfect Easter pairing with FAB and Lakker Chocolatiers. Check out the options now and experience the magic of wine and chocolate together, delivered Australia-wide.
