Fred and Ginger, hugs and kisses, wine and chocolate….some things just naturally go together! When we think of decadence or special occasions, we frequently think of chocolate and wine, a food and drink combination that beckons to the gourmand in all of us.

Experts agree however, that chocolate with wine is not in fact a natural pairing and can easily bring out the worst in each product. “Most everyone likes red wine and chocolate, but that doesn’t mean they dance well together” says Andrew McCreery, Certified Wine Educator and Sommelier for d’Vine Gourmet, a local wine and gourmet food shop. “It’s a tricky combination that when done well, is a delight for the senses and very enjoyable; but when paired incorrectly, it can have disastrous results.The tannins in the red wine brings out the bitterness in chocolate and vice versa…its not good”

So how do you pair the two together correctly? What do we, the everyday consumer need to know to make a tasty and memorable food pairing experience? “Practice makes perfect!” quips Denise McCreery, owner of d’Vine Gourmet and expert chocolate maker.“I love both wine and chocolate and will pair any combo together just for fun, but sometimes it fails.”The following guide should help answer this tasty conundrum.

Red Wine

“First and foremost, stay away from the dry reds when enjoying chocolate, they almost never work regardless of the type of chocolate you are eating” says Andrew.“You’ll need a wine with at the very least, a hint of sweetness to counter balance the acidity and tannins of the wine.”So rather than a dray Cabernet Sauvigon or Chianti, try a California Merlot or Australian Shiraz.“These varietals are a bit juicier and complement the cocoa butter nicely, particularly with milk or white chocolates, creamed filled truffles and chocolate caramels.When eating super sweet chocolates, a bold red that’s not quite as sweet will pair nicely.Think molten lava cake with a Pinot Noir…yum!

Sweet red wines, like Grenache or even Port work excellently with chocolate, but for these wines go for a not as sweet chocolate, like dark or semi-sweet bars, chocolate covered nuts and those deserts with some salty or earthy components.“Milk chocolate or gooey chocolate desserts, when paired with Port can be too much of a sugar bomb, which is not the best pairing experience.”

White Wine

This one can be more tricky due to the acidity and citrus flavors more common in white wines. Again, we’re looking for something with a hint of sweetness to counterbalance.“We have a white chocolate cherry bark that is amazing with a Riesling or Sauvignon Blanc, but didn’t work at all with Chardonnay!” said Denise, who is now experimenting with making chocolate treats specifically for wine pairing.That’s because a traditionally Chardonnays have a buttery finish that competes with the softness of white chocolate, where a more crisp wine will give it that counter balance, and with wine and chocolate, it’s all about balance.

Similar to the red wine pairing guide, when it comes to white, stick to the opposites. Pair your smooth, creamy Chardonnay with dark chocolate, nuts and the organic ‘bean to bark’ varieties, while mixing the crisp citrus varietals like Pinot Gris and Sauv Blancs with fruity, sweeter chocolate desserts is always delish.“One of my all time favorites is white chocolate cheesecake and Reisling, decadent yet refreshing!”

Champagne

It’s the classic combo for a reason…the dry yet slightly sweet bubbles act both with and against almost every chocolate dessert out there, including chocolate covered strawberries. “I think Champagne or almost any sparkling wine works well with chocolate because of the wines ability to clean the palate” says Andrew, who has first hand experience with wineries in the Champagne region of France.“Chocolate can take over the mouth with its cocoa butter, sugar and slow melting appeal.Champagne comes along and sweeps it all away, leaving a nice after taste and preparing your mouth for the next bite…it’s my favorite pairing of them all”.

Be careful which sparkling wine you choose, as the same guidelines from above apply. A dry brut Cava or Cuvee will work much more nicely with a coconut cake than an organic dark bar, where a sweeter Prosecco will stand up against a flourless chocolate cake. And for the classic Valentine box of chocolates? “Go for a classic bottle of Champagne or California Sparkler, it’s a no brainer.”

Best advice for wine and chocolate pairing?

Go with what you like, you know your tastes better than anyone.The guidelines come from experience and vintners alike, those who have worked hard to make the wine and chocolate experience a good one. Some wine makers and chocolatiers work specifically on products that are meant to pair well together, but in the end, its about what you like. In this case, practice does indeed make perfect!