It is a weird relationship - chocolate and wine, that is. There is a lot of tannin involved in a tasting of these two products, and when you compound any component, it can often become intense, sometimes to the point of unpleasantness. Depending on the sweetness level int he chocolate, and the fruit component of the wine, there can be outstanding matches, though. The main thing to consider is the overall sugar level in the mouth, and the back-up fruit (often berries with red wine) supporting the sugar.
Often a fruit driven, sapid, red with rich fruit and lower tannins will work best with rich and decadent chocolates. Think Aussie shiraz with 65% dark. Here are other suggestions on how to maximize your tasting experience.
TASTING WINE AND CHOCOLATE
Taste wine from lightest to darkest, similar to how you would taste the chocolate.
Milk Chocolate (less than 50% Cocoa) Pairs with:
Smooth Dark Chocolate (+50% Cocoa) Pairs with:
Medium Dark Chocolate (+60% Cocoa) Pairs with:
Extra Dark Chocolate (+70% Cocoa) Pairs with:
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