In this period rich in chocolate delicacies, you must have thought, even tempted, to pair your chocolates with a red wine. And, this pairing may not have been as successful as you imagined.
This is because wine and chocolate have many taste similarities and are both made up of polyphenols. These natural components are responsible for giving dark chocolates their bitter notes and giving wines their tannic notes. So, if you pair a dry wine with a bittersweet chocolate, the experience will lack depth due to an overload of polyphenols.
Our rule of thumb for the perfect chemistry is:
For a dark chocolate, choose a red wine, made from Pinot Noir, such as our Pommard Madame Veuve Point 2015. Its round texture as well as its notes of black fruits will enhance the richness of the cocoa.
For the best tasting experience, first accustom your palate with a sip of wine. After a few seconds, take a bite of dark chocolate, let it melt and warm up in the mouth. Then take another sip of wine, taste and savor!
