There are also chocolates such as “Sauternes grapes” made of dried grapes, macerated in Sauternes and coated with chocolate. The sugar will give a sort of “boost” to the whole. The intensity of the fruits will play a role of balance to temper the bitter side. Moreover, some of these wines can have mentholated notes that could go very well with chocolate! A card that can be interesting to play, because the tannins are present but polished by time, therefore more supple. Cocoa notes are often found in tannic wines. You have to make sure that the wine or the chocolate can stand up to the comparison on both sides. So be careful not to saturate your palate, which could bring out a bitterness that is too pronounced and therefore unpleasant. And you have to be careful about the tannin content of the wine, because tannins… are also present in chocolate! The higher the percentage of cocoa, the more you will feel them. Yes to tannic matter but be careful!īeware though, because wine and chocolate work together, but it will depend on the type of wine… and the type of chocolate chosen! You have to pay attention to the percentage of cocoa in the chocolate. Generally, this type of flavor is found in red wines that have been aged in barrels and/or in mature wines. If you like the combination of food, you must absolutely test this pairing with a wine that has this kind of aroma. Attention this article is addressed to the wine and food lovers! Wine and chocolate, beautiful and tasty combination.įirst of all, wine and chocolate is a pairing that works, and even works very well! A perfect harmony exists between the two, because we find notes of cocoa in some wines, which can vary from cocoa beans to dark chocolate and white chocolate. Because the arrival of Easter is a period that rhymes with chocolate, and therefore a good opportunity to give you good ideas of associations between these two foods that we love so much. This week we wanted to talk about wine and chocolate pairings.
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