Here’s the thing. It’s frowned upon to eat an entire chocolate bar and drink a bottle of wine in one sitting. But at Glass Half Full, we just like to call that determination. The next time you’re running through the candy aisle, in search of the perfect chocolate bar that pairs best with your vino, look no further. Here’s the rundown.
To start, a good rule of thumb is to pair more full-bodied wines with richer, darker chocolates. It’s important for the chocolate to match the intensity of the wine. Aka, don’t pair a heavy, 85 percent cocoa with a light Riesling. Unlike every rom-com you’ve ever watched, opposites do NOT attract with wine and chocolate. If you’re a rookie with wine pairings, aim for your wine to be slightly sweeter than your chocolate. But if you’re a bit more ambitious, try out these advanced pairings for an even better night in with your bottle of wine. We like to think there’s no such thing as too much chocolate or wine.
As you know, white chocolate is a lot sweeter and lighter than its darker counterparts. Because of this, try pairing it with lighter-bodied wines like Riesling and Sauvignon Blanc. Sweet wine like Moscato will also pair perfectly since it’ll accent the chocolate’s sweet notes. If you’re looking for a more full-bodied wine, try popping open some Chardonnay to bring out the buttery, vanilla characteristics of your white chocolate.
Loved by all, hated only by those who also hate puppies. A rare breed in itself. But I digress. Whether you’re downing chocolate chips by the handful or find yourself breaking off larger and larger squares of your Hershey’s chocolate bar, aim to pair your milk chocolate with whites or reds that are just a tad sweeter than the chocolate itself. A light-bodied Pinot Noir or Riesling are great examples. The sweet, yet tannic quality of the Pinot Noir will bring out the flavors in the milk chocolate that a more full-bodied red would not. A bolder red would simply overpower your little chocolate chips.
For those who have a stronger palette for dark chocolate, we raise our glasses to you. But make sure you’re toasting with some Merlot or Zinfandel. Your stronger taste for darker chocolate comes with a higher tolerance for tannic, full-bodied reds. A bold Cabernet Sauvignon, Syrah or Port will also pair nicely with any bittersweet chocolate you have lying around. If you want to sip on something a smidge sweeter, pour out some Merlot. Its medium, rich body will still highlight the bitterness of your dark chocolate, but add a hint more of sweetness.