Finding the perfect wine to complement the complex flavours of fine chocolate can be a delightful journey for any enthusiast. When pairing these two indulgences, it’s important to consider the cocoa percentage, flavours, and textures of your chosen chocolate. Bold, fruity red wines typically pair well with dark chocolates, while lighter whites suit milk or white chocolates. Read on for tips from UK experts on divine wine and chocolate combinations.
Matching Richness Levels
“The most important thing is matching the weight and richness of the wine to the chocolate,” says Amelia Smith, Master Chocolatier at Leeds-based Cocoa Mountain. She recommends judging the cocoa percentage. “The higher the cocoa, the more intense the chocolate and the more full-bodied a wine it can handle.” For chocolates with over 75% cocoa, Amelia suggests inky, velvety Shiraz or Malbec reds. For milk or white chocolates, pop a crisp, fruity Sauvignon Blanc.
Complementing Flavour Notes
“It’s all about flavour compatibility,” declares sommelier Hugo Adams from the 2-Michelin-star Latymer in Surrey. “For example, chocolate with red fruit or orange notes pairs sensationally with berries in Pinot Noir or citrus flavours of Viognier.” For a decadent duo, Hugo pairs Sauternes’ lush honeyed lemon with salted caramel or hazelnut chocolate. He recommends UK brands Montezuma’s or Hotel Chocolat’s single origin bars to pinpoint complementary flavours.
Minding the Tannins
“High tannin wines like Cabernet Sauvignon can taste unpleasantly bitter with dark chocolate,” warns Charlotte Davis, chocolatier and author of Indulgent Chocolate Creations. She suggests smoothing out tannic reds with a splash of cream, like an off-dry Lambrusco. Sweeter wines also temper tannins, so Charlotte delights in matching 70% single origin bars from York-based chocolatier Plumpton & Skinner with sticky red Grenache or Mourvedre blends from Southern France or Spain.
Serving your Pairing
When serving wine with chocolate, remember that dry wines taste sweeter and fruitiness is amplified when paired. “Temperature is also key,” Hugo emphasizes, advising 15°C for reds and 10°C for whites. Finally, Amelia suggests sampling pairings in small pieces. “Take a sip of wine, allow it to linger then take a bite of chocolate,” she smiles. “You’ll be amazed how flavours meld into an utterly blissful union!”
Hopefully these tips from UK wine and chocolate authorities help sweeten your taste discoveries. Savour the adventure of finding your own perfect pairings from Britain’s flourishing artisanal scene. Cheers and choc on!