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How to Pair Wine with Chocolate Like a Chocolatier

Posted on by Le Chocolatier .

How to Pair Wine with Chocolate Like a Chocolatier | with reference chart

How to Pair Wine with Chocolate: A Complete Guide for Dark, Milk, and White Chocolate

Pairing wine with chocolate is less about strict rules and more about balance. Chocolate contains fat, sugar, bitterness, and aromatic compounds that can either harmonize with wine—or completely overwhelm it if the pairing is off. A good guiding principle is this:

The wine should always be at least as sweet as the chocolate.

Beyond sweetness, consider these factors:

  • Cacao percentage: Higher cacao means more intensity of taste and less sugar, calling for structured or fortified wines rather than light, acidic ones.

  • Fat content: Cocoa butter and dairy soften tannins, allowing richer reds or oxidative whites to shine.

  • Origin & flavour notes: Fruity, nutty, caramelized, or earthy chocolates each call for different wine styles.

  • Texture: Creamy chocolates love round, plush wines; sharp or dry wines can feel metallic if mismatched.

As a rule of thumb:

  • White & milk chocolates pair best with aromatic whites, dessert wines, or lighter fortified wines.

  • Dark chocolates (70–85%) shine with bold reds, oxidative styles, or classic dessert wines like Port or Madeira.

The table below can help you determine which wines to pair with your chocolate of choice.

Cacao % Range Recommended Wine Serving Temperature Notes
100% Tawny Port, robust full-bodied red (Cabernet Sauvignon, Syrah/Shiraz) Room temp (16–18°C), Tawny Port slightly cooler (~12–15°C) Extremely intense chocolate pairs best with rich, sweet, or fortified wines to balance intensity.
90–99% Tawny Port, full-bodied red, Malbec Room temp (16–18°C), fortified slightly cooler (~12–15°C) Very intense, minimal sugar; wines with structure and sweetness complement bitterness.
80–89% Full-bodied red, Tawny Port, Merlot Room temp (16–18°C), Tawny Port slightly cooler (~12–15°C) Dark chocolate flavor is bold but slightly less intense than 90%+, pairs well with tannic reds and fortified wines.
70–79% Medium- to full-bodied red (Merlot, Cabernet Sauvignon, Syrah), Tawny Port Room temp (16–18°C), Tawny Port slightly cooler (~12–15°C) Balanced dark chocolate; versatile with most red and fortified wines.
60–69% Medium-bodied red (Merlot, Chianti), light red Lambrusco, Tawny Port Room temp (16–18°C), Tawny Port slightly cooler (~12–15°C) Less intense dark chocolate, softer tannins; can pair with medium reds or lighter fortified wines.
50–59% Medium-bodied red, Tawny Port, slightly sweet white wine (late-harvest Riesling) Reds: room temp (16–18°C), Whites: slightly chilled (~8–12°C) Semi-sweet Dark Chocolates and Dark-milk hybrids; sweetness begins to emerge, can pair with sweeter whites or lighter reds.
40–49% Light red (Merlot, Lambrusco), slightly sweet white, sparkling wine, white chocolate Light reds: room temp, Whites/Sparkling: slightly chilled (~8–12°C) Milk chocolate and some white chocolate options; creamy chocolate pairs well with sweet whites or sparkling wines.
30–39% Light red, sweet white (late-harvest Riesling), sparkling wine, white chocolate Light reds: room temp, Whites/Sparkling: slightly chilled (~8–12°C) Soft milk chocolate and white chocolate; pairing with chilled whites or sparkling wine highlights creaminess and sweetness.

 

Wine Pairings for Our Most Popular Chocolates

Single Origin 85% Dark Chocolate 200g bag

Style: Very high cacao, intense bitterness, roasted and earthy notes

Best pairings:

  • Vintage or Late Bottled Vintage Port

  • Banyuls or Maury (Grenache-based fortified wines)

  • Madeira (Bual or Malmsey styles)

Why it works:
This level of cacao intensity needs sweetness and alcohol to counterbalance bitterness. Fortified wines provide richness, warmth, and oxidative notes that echo the roasted depth of the chocolate without clashing.

36% Caramelized Milk Chocolate squares with Mediterranean Sea Salt

Style: Sweet, creamy, toasted caramel notes, gentle salinity

Best pairings:

  • Sauternes or other botrytized dessert wines

  • Late-harvest Riesling

  • Vin Santo

Why it works:
The wine’s honeyed sweetness mirrors the caramelized sugars, while acidity cuts through richness. A touch of salinity enhances perceived sweetness in both the chocolate and the wine.

70% Colombia Dark Chocolate bar (schoki single origin)

Style: Bold cacao with fruity acidity and subtle red-fruit notes

Best pairings:

  • Amarone della Valpolicella

  • Ruby Port

  • Zinfandel (especially old-vine styles)

Why it works:
Colombian dark chocolate often carries natural fruit brightness. Wines with ripe fruit and moderate sweetness amplify these notes while softening the firm cacao structure.

80% Nicaragua Dark Chocolate bar (Schoki single origin)

Style: Earthy, nutty, cocoa-forward with low acidity

Best pairings:

  • Tawny Port

  • Oloroso Sherry

  • Aged Rioja Reserva or Gran Reserva

Why it works:
Oxidative wines highlight nutty, earthy flavours and complement the depth of the chocolate without overpowering it. Aged reds with softened tannins can also work beautifully here.

Belgian 70% Dark Chocolate Bar (black bear bar)

Style: Balanced bitterness, smooth texture, classic dark chocolate profile

Best pairings:

  • Merlot-based Bordeaux blends

  • Syrah or Shiraz

  • Dark fruit–forward Pinot Noir

Why it works:
This cacao level is extremely versatile. Medium-bodied reds with ripe fruit and gentle tannins enhance cocoa notes while maintaining harmony on the palate.

White Chocolate Bar (polar bear)

Style: Creamy, sweet, cocoa butter-forward, vanilla notes

Best pairings:

  • Moscato d’Asti

  • Gewürztraminer

  • Icewine

Why it works:
White chocolate lacks cacao solids, so bitterness isn’t a concern—but sweetness is. Aromatic, fruit-forward wines bring contrast and freshness without overwhelming the delicate profile.

Pure Milk Chocolate Bar (36%, 100g bar)

Style: Creamy, lightly sweet, nostalgic milk chocolate flavour

Best pairings:

  • Brachetto d’Acqui

  • Lambrusco Dolce

  • Cream Sherry

Why it works:
Milk chocolate pairs best with wines that are soft, fruity, and gently sweet. Lightly sparkling reds are especially charming, adding lift to the richness.

Coal Mine Bar (56% Dark Chocolate)

Style: Semi-dark, cocoa-rich, slightly sweet with depth

Best pairings:

  • Malbec

  • Grenache-based blends

  • Ruby Port

Why it works:
This in-between cacao percentage allows flexibility. Fruit-driven reds enhance cocoa flavours, while a touch of sweetness from fortified wine adds indulgence.

Final Thoughts: Creating Memorable Wine & Chocolate Pairings

Wine and chocolate pairings are about intention, balance, and curiosity. While classic combinations offer a reliable starting point, personal taste always wins. Start with small pours, taste thoughtfully, and notice how flavours evolve together.

Whether you’re hosting a tasting, building a dessert course, or enjoying a quiet moment at home, the right pairing can transform chocolate from a treat into an experience—one that invites you to slow down and savour every note.

 

Anna-Engel Lebiadowski | Chocolatier & Pastry Chef

 

References & Pairing Foundations

  • Beckett, Fiona. How to Match Food and Wine. Mitchell Beazley.
  • Jackson, Michael. The World Guide to Wine. Dorling Kindersley.
  • Court of Master Sommeliers – Food & Wine Pairing Principles
  • Valrhona L’École du Grand Chocolat – Chocolate tasting and pairing guidelines
  • WSET Level 2 & 3 Wine Pairing Frameworks
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