At MUCHOMAS, we live chocolate. But we also love wine. This results in us often eating our chocolate with a glass of wine. Sounds easy right? It is, but here are a couple tips to help make sure you fully enjoy this great combo.
Don’t mix chocolate with dry wine. This might seem counter-intuitive, but sweeter foods like chocolate can make dry wine seem bitter.
The sweeter the chocolate the sweeter the wine. Again, this might seem counter-intuitive but sweeter chocolates (like our 44% Milk Chocolates) should be paired with sweeter wines. Our dark chocolates (70% and 80%) can be paired with less sweet wines, but stay away from dry! This also holds true for the bubbly. If you want to pair our chocolate with champagne, we would suggest sweeter champagne, like a Doux.
Dessert wines are served with dessert for a reason . . . They pair well with desserts. Like chocolate! It is hard to go wrong pairing our chocolate with most dessert wines but we would especially recommend a Madeira or Tawny Port. If you want to really impress your friends, and practice your French, you could go with the lesser known but equally chocolate-friendly Rivesaltes Ambré – an historic fortified wine from Eastern Roussillon in Southern France.
Experiment! The tips above should help give you a little guidance, but everyone’s tastes are different. The best way to figure out what works for you is to experiment. Trust us, experimenting with wine-chocolate pairing is way more fun than the experiments you remember from high school. It’s hard to go too wrong (we promise no beakers will explode) and you don’t have to wear silly goggles (but you can).
Stay tuned for much more information on chocolate-wine pairing! Like wine, our chocolate is best enjoyed with friends and we would like to thank our friends at The Washington Wine List for the help with these tips.