Wine and Chocolate Pairing
When you think of wine pairing, what comes to mind? While I’m a sucker for a cheese board with quince and honeycomb (and a few glasses of wine of course!), there is something to be said for indulging the guilty pleasure of chocolate while enjoying your favourite drop. Why not finish your next dinner party with a wine and chocolate pairing?
Because of the sweetness of chocolate, it can be tricky to match it to a glass of wine but here are a few combinations that I have found particularly appealing.
Because of the acidity of dry white wines, the contrast to the sugariness of chocolate, and white chocolate in particular can make the wine taste sour. To overcome this try a rose or light red like our Morning Star. The soft texture pairs beautifully with the richness of the chocolate while the sweetness is beautifully paired to the fragrant strawberries and cream aromas of the wine. I recommend the white coconut rough from Temper Temper as the coconut really adds another dimension to this decadent experience.
The Fimiston Reserve Shiraz is a rich, luscious and velvety wine. There is warm, savoury spice on the nose and pungent blueberry on the palate. Try matching this with a dark chocolate such as the Bahen and Co dark chocolate with sea salt and almond. Sip the wine, nibble the chocolate and then sip the wine again. This slightly bitter, less sweet chocolate will reveal layers of flavour in the dark, broody wine that you may not have otherwise noticed.
For those of you who enjoy dark chocolate, you know that once the cocoa level gets this high it’s serious business. It’s no longer a sweet treat or for the faint of heart. The chocolate is more like a strong espresso, bitter but complex. Such a serious chocolate deserves a serious wine. The Perseverance Reserve Cabernet Merlot is just such a wine. Cedary, earthy aromatic notes introduce you to a wine which is a delicate balancing act of rich fruit, dry tannin and subtle oak. The powdery, texture of the chocolate will pair wonderfully with the chalky tannin in the wine.
There you have it. Three Margaret River wines matched with three South West chocolates. Try making up a platter with dried muscatels or figs and some unsalted nuts to really finish the experience.