One
of the first things to understand is that the wine should
be at least as sweet (if not sweeter) than the chocolate
being served to prevent the wine from tasting too tart. The
best way to ensure this is to match the milder chocolates
with the lighter-style wines and stronger chocolates with
more full-bodied wines.
White chocolate is usually milder and more
buttery in flavor, which makes it a wonderful match for the
bubbles of Champagne or a Moscato.
Milk
chocolates such as those in a milk chocolate bar, a creamy
mousse, or a chocolate cheesecake pair beautifully
with the sweet late-harvest Rieslings and dessert
wines, while the darker milk chocolates are complemented by
not only sturdy Ports but also the lighter-bodied Pinot Noir
or Merlot.
Finally,
the bittersweet or semisweet dark chocolates (think Hershey's
or Ghirardelli) require a more robust, full-bodied
wine. Syrahs, and especially Cabs and Zins with their chocolatey
undertones, will fairly burst with flavor next to truffles
or a dark chocolate brownie
or cake.
Here's
a quick cheat sheet for the next time you need a wine
and chocolate fix:
