It will be down to the quality of the chocolate, its origin and the cocoa content. I don't know the ins and outs but I do know this is becoming a well-studied area, but there's still not enough information to make any sweeping judgments. To be sure, I'd say stick to sweeter fortified wines like Sherry, Port, Madeira... but why not experiment?
- ThirtyFifty do in-home chocolate and wine pairing evenings with Rococo for £35-40 per head CLICK HERE to find out more.
- Scharffen Berger sell chocolate kits to be paired with wine for you to host a party in your own home, but you'll have to ship it in from the states. To find out more CLICK HERE.
- You could try a chocolate flavoured wine called Rubis. To be honest, I don't like it, but I know many people who would rather drink it to normal wine any day! Find out more HERE.
- Extra Dark 70% Cocoa for Cabernet and Bordeaux
- Medium Dark 60% Cocoa for Zinfandel, Merlot, and Shiraz
- Smooth Dark 54% Cocoa for Champagne, Riesling, and Pinot Noir
- Milk Chocolate 46% Cocoa for Dessert Wine and Burgundy
Totally delicious, and I was very surprised especially to find there is a chocolate to partner with Champagne. Come to one of my Pop-Up wine nights in Marlow, England (find out more HERE) and try some!
The message I will leave you with though, if you find a chocolate and wine pairing you enjoy, then do it, don't worry about what anyone else thinks!
To find out more about Princess and the Pinot and our pop-up wine bars please visit www.princessandthepinot.com