It’s one of our favorite foods. Few can resist its flavor. Some prefer the milk version, the white version, or the kind with a very high cocoa content. You probably already know what we’re talking about, right? Of course: It’s chocolate.
And why are we talking about chocolate in this post today? Simple: Last Sunday was International Chocolate Day. A special occasion for lovers of a type of food that can be eaten in many different ways, at any time of day. Breakfast, dessert, a snack, after dinner… Any time is a good time to let yourself be tempted by its flavor. But, some of you will be thinking, does it go with wine? Some say that wine and chocolate don’t pair well. Not true. These are two food products with more elements in common than it might seem.
The secret lies in knowing how to find the balance between both components. But it’s not easy. The most important thing is to be very familiar with the two products you’re going to pair. In this case, wine and chocolate have very similar qualities. For both, you have to be aware of their intensity, texture, and the endless combinations they can bring to your palate. Some will really surprise you.
To dive into the subject, today we’d like to go back to a post by Cristina Alcalá published on the Club Torres blog, where she offered some general rules to take into account whenever we have a piece of chocolate and a glass of wine in front of us. These initial guidelines can surely be of help when it comes to choosing the two main components of the pairing.
- Medium-bodied wines red wines offer flavors of red fruit and spices.
- Full-bodied red wines with quite a bit of oak aging display notes of tobacco, vanilla, or coffee.
- White wines bring white fruit and citrus notes to the table.
- Dessert wines, both red and white, stand out for their special, creamy liqueur-like sensations. And don’t rule out sparkling wines: they combine beautifully with certain chocolates.
Along with these preliminary tips, remember that lighter chocolate pairs very well with similar wines and chocolate with a higher percentage of cocoa go better with fuller-bodied wines. If you’d like to be more daring, bear in mind that bitter and bittersweet types of chocolate with high percentages of cocoa pair very well with varieties such as Syrah, Pinot Noir, brandy, or Port.
You can already see that the combinations can be endless, and it largely depends on each palate and preference. Nothing is impossible. It’s just a question of playing with your senses and allowing yourself to get carried away, especially by the taste. Ready to give it a try?