Chocolate and Wine

For thousands of years, coupling the finest Gourmet chocolates with International Wines has been a commonly practiced tradition. And most recently, Gourmet Chocolates are also being paired with American Microbrewed Beers, introducing a whole new world of tasting experiences.

Now, our Twenty First Century, sophisticated, palates have discovered the extreme differences between ordinary chocolate and real CHOCOLATE, and people have begun to pair many International Wines and some American Microbrews with Grande Cru and Vintage Chocolates. Like fine wines, Gourmet Chocolate improves with age, when stored properly.

In general, your choice of wine, beer, and liquor must be able to stand up to the chocolate you choose. Together they will create a mysterious transformation. Here are some tips in matching wines, beers and liquors with your Gourmet Chocolates

Dark Chocolate: A full bodied Zinfandel is another wonderful complement to Chocolate, especially dark Chocolate.

White Chocolate: White chocolate is often combined with fruit and berries. In general, semi-dry white wines with a burnt aroma and a little sweetness will complement milk or white chocolate.

Milk Chocolate: Try a creamy chocolate cheesecake with a soft Merlot.

Bittersweet Chocolate: Rich Bittersweet Chocolate with an equally rich Cabernet Sauvignon is an outstanding tasting experience. Gild a warm, bittersweet chocolate cake with orange-muscat and serve it with raspberries and port ice cream. Using both muscat and port together is exotic and your dessert will be unforgettable.