Most people understand the generic rules for pairing wine with food. In general, dark meat means a dark wine and a white meat gets a white wine. Wine goes great with dinner foods; for example nothing beats a Pinot Noir paired with a nice juicy steak. But when it comes to dessert, most people stick to very sweet dessert wines. The truth is, there’s no reason to limit yourself to dessert wine after the main course.
Chocolate, the world’s favorite dessert, can actually compliment a robust red or delicate white wine’s flavor, as long as you know the rules. As a general rule, pair lighter, more airy chocolate with a light-bodied and delicate wine, so as to not overwhelm the flavor.
For milk chocolate, try a Pinot Noir or Riesling. Lighter Merlots can work great with milk chocolate as well, but you may need several attempts before you find the perfect combination of the two. Because milk chocolate is generally very creamy and sweet, pairing it with a dessert wine can actually lead to sensory overload.
Dark chocolate works great with a Cabernet Sauvignon or Zinfandel. Generally this more intense and slightly bittersweet chocolate needs a wine that can match its intensity without overwhelming it. Deep red wines are generally a great match for dark chocolate’s robust flavor. Even a full-bodied Merlot could work fantastically with dark chocolate’s flavor, presuming the chocolate isn’t too sweet.
Finally, with white chocolate’s smooth and buttery flavor, there are multiple flavor options to consider. Pairing white chocolate with a Sherry picks up the creamy texture of the chocolate. However, using a contrasting flavor like a Zinfandel with your white chocolate can offer just the right amount of opposition. Sometimes, especially with white chocolate, the number one rule is that there are no rules.
The moral of the story when it comes to pairing wine and chocolate is this: you don’t know until you try. Finding the right combination of flavors might take a few tries, but in the meantime, consider this an excuse to indulge.