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| Penfolds Wine
Red Wine-Chocolate Pairing

by Shelley Waugh


The pairing of wine with chocolate was once thought taboo

But pairing the right wine with the right chocolate can create an amazing taste experience. Chocolate and wine have a lot in common. They both have complex flavours, notes and nuances making them natural companions.

Because of the intensity of flavors dark (70% cocoa) or bittersweet (85% cocoa) chocolate should be paired with stronger red wines with concentrated fruit notes and a hint of their own chocolate notes. Below are five tips to keep in mind when preparing a chocolate and wine pairing:

1. Penfolds’ Koonunga Hill Cabernet Sauvignon, pictured left, and Koonunga Hill Shiraz are a perfect match for high cocoa content chocolate resulting in an unparalleled taste combination. The deep richness of the Cabernet Sauvignon and the fruit aromas of the Shiraz make for the perfect chocolate pairing.
 
2. Although romantic, Champagne fairs better with fruit than chocolate. The bubbly fruit notes tend to clash with the dark cocoa flavors.
 
3. Select a wine based on the type of chocolate you want to enjoy with great pairings. Save the milk chocolate for Port, a fortified wine.
 
4. Dark chocolate works best with Cabernet Sauvignon, while a full-bodied Australian Shiraz complements both bittersweet and dark chocolate.
 
5. For sweeter varieties of chocolate, the wine should be at least as sweet, if not a touch sweeter, than the chocolate you are serving.
 
Wine and chocolate pairings follow a similar process as when they are tasted separately. With wine, you swirl, sniff and sip. For the chocolate, you want to take in the aroma, listen for the snap when you break it, and then the best part, savor a piece.
 
When enjoying together, take a sip of wine and let it coat your mouth, then take a bite of the chocolate and let it melt on your tongue. To finish, follow that with another sip of wine. Visit www.penfolds.com
 

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WeddingsHoneymoons.com | Penfolds Wine | February 13, 2012
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