Tips on Pairing Chocolate and Wine Dark chocolate is the easiest to pair and generally matches well with deep, dark reds – think Cabernet Sauvignon or red wines with body.The higher the cocoa content, the drier the wine should be.The higher the tannin content of a red wine, the stronger the chocolate should be (to balance that dry mouth feel).When tasting, the general rule is wine first, then the chocolate. A good chocolate will also leave a lasting flavour in your mouth. This “finish” can stay with you for several minutes after the chocolate has melted, and is part of the reason why you only need a small piece of chocolate to get the best possible experience.If in doubt, go for a Late Harvest or Tawny. Chocolate and wine are more similar than you think♣ Chocolate, like wine is all about flavours, tastes and “noses. ♣ both are made from fruit (chocolate is derived from cocoa nibs – the seeds of the fruit of the cocoa tree).♣ both reflect the terroir of where they were grown (flavour and aroma compounds in both cacao pod and grape reflect their growing conditions, soil, climate, root stock and harvest).♣ both are typically blends of beans or grapes, selected to complement the whole. ♣ Both have a vocabulary of dozens of words to describe flavour, texture, body and aroma.Liz Palmer
