It resonates in your ear and tempts your senses as one of those devilishly good partnerships, but actually pairing chocolate and wine can often be a more hellish ordeal. Chocolatier and chocoholic Chrissie Bettencourt takes us through the sensual steps of perfect chocolate and wine pairing to help us get it right every time.
There is something mysterious that draws people in when they hear about chocolate and wine. And really, how could you not get excited about such a divine combination? Yet what many people do not know is that we cannot just pair any chocolate with any wine, and in trying to do so you run the risk of being highly disappointed. However, when following a few basic guidelines in choosing which ones to pair, the result is pure bliss and a tasting experience you will never forget.
What to look for: a match made in heaven
1. Buy good quality chocolate: As much as we love our snickers bar break, I am afraid it is not going to pair very well with that luxurious wine we just brought home. There is a difference between candy bar chocolate and fine chocolate. In a regular chocolate you will often find such "fascinating" things as hydrogenated oils, wax (oh yes, you heard right, wax), or a pound of sugar per bar. All of these immediately mask the flavour of the chocolate (intended to cover up use of low quality cocoa beans) and clash with most wines. When you have in your hands a good quality chocolate bar, it actually highlights the cocoa beans and you get a beautiful, rich and aromatic tasting experience of what chocolate is really about. You wouldn't pair a McDonald's Big Mac with that Petrus Pomerol from '77 would you? Same concept goes for chocolate.
2. Match aroma and flavour profiles: What most people don't know about chocolate is that it has the same aromas and flavours that are found in wine. Familiar with that handy little aroma wheel that we see when wine tasting? Well those can also be applied to chocolate. A good quality chocolate might reveal subtle notes of fruit, flowers, nuts, even something like "forest floor". The idea is then to pair those notes with those of the wine you are selecting. For example, fruity notes in chocolate will go well with a fruit forward Argentine Malbec. Many fine chocolate bars now come with their own tasting notes making it easier for you to know what their flavour profile is.
3. Select well structured wines: As we all know chocolate is very rich and has a beautiful depth of flavour. Because of this it is important to select a wine that will hold up to this "weight" on the mouth. Usually Reservas that are fruit forward do really well with chocolate, or a wine that is more aged and has had time to allow the tannins to mellow.
4. Complementary and contrasting pairings: One of the tricks to pairing wine with chocolate is to look at contrasts and complements. A contrasting pairing means that you pair two things together that are opposites in texture or flavour. For example a white chocolate truffle and champagne: the truffle is rich and creamy whereas the champagne is dry and crisp, balancing each other out for an equilibrium and harmony in the mouth. Then we have a complementary pairing, pairing two things together that are similar in nature such as red wine and dark chocolate. Both are tannic and can have similar flavour profiles (provided the tannins in the wine are round).
How to Taste Chocolate and Wine Together
1. Taste the chocolate and wine separately. See what textures and flavours come up for you with each one.
2. Now take a bite of the chocolate again and let it sit on the top of your tongue. Allow it to melt slowly without swallowing.
3. Once the chocolate is melted, take a sip of wine. You want to make sure you have an equal amount of wine to chocolate when you add the wine.
4. Now mix the two together in your mouth, then swallow.
Take note of what happens in your mouth, whether the flavours integrate or clash, and most importantly of whether you like it or not. Out of these experiments you will find some great combinations that will become some go-to favourites for you!
Pairing tips (caja de texto)
1. 70% dark chocolate with fruity base notes and an Argentine Reserva Malbec with fruit forward notes
2. Good quality white chocolate and a dry champagne or sparkling wine
3. Dark chocolate truffles (about 70%) with a California style (more fruity) Cabernet Sauvignon
4. Milk chocolate with crisp and fruity Italian whites
Chrissie Bettencourt offers wine and chocolate pairing (and tasting) classes. Visit www.awakenyoursenses.info for more information and to read her tempting food blog.
Recommended Chocolate
Amedei Toscano Black 70% Extra Dark Chocolate
Amedei Toscano Red 70% Extra Dark Chocolate with Strawberries, Raspberries and Cherries
Green and Black's Maya Gold (try it out with an Argentine or California Cabernet Sauvignon)
Green and Black's 60% Cherry Dark Chocolate
Mast Brothers Madagascar 72% Dark Chocolate
White Chocolate by Guittard
