Wine & Chocolate
Wine and chocolate pairing has become popular – especially for Valentine’s Day. Many wineries will serve truffles from local chocolatiers that seem to match up perfectly with their port or late-harvest zinfandel or merlot. Restaurants and wine bars across the country have begun special wine and chocolate tastings. You don’t have to spend a lot of money to have an upscale wine and chocolate experience.

Here in San Diego, the Hotel Del has an Eno wine bar – an upscale wine tasting room that offers affordable wine flights, as well as wines by the glass. They also have a ‘cheese and chocolate sensations’ menu. A great way to sample artisan cheeses and gourmet truffles from local chocolatiers to go with the wine.

For those of us want to have the ‘wine and chocolate experience’ at home, make a night of it with different truffles and a couple of different wines to taste.

If you don’t have a chocolatier nearby, you can order truffles online. Belgian chocolate is at the top of my list of favorites. Years ago I was in Belgium and bought my mom a pound of chocolates. Alas, she didn’t have the opportunity to taste them. I ate them all on the flight home.

With the internet, you don’t have to go to Belgium to enjoy their chocolates. You can order them online. Leonidas Belgian Chocolates are great, not only for special occasions but for wine pairings as well.

A few guidelines for your own pairings:
Wine should generally be as sweet or sweeter than the dessert.

Match elements in the wine and the chocolate, such as nuttiness or fruitiness.

Match lighter flavored chocolates with lighter-bodied wines and stronger flavored chocolates with more full-bodied the wines. For example, a bittersweet chocolate pairs well with an intense California zinfandel.

As in any tasting, if you’re trying several varieties of chocolate, work from light to dark. Start with white chocolate and end with dark or bittersweet chocolate.

Pairing Suggestions:
White Chocolate
White chocolate is buttery in flavor, and has no tannins from chocolate. This makes a good pairing with Sherry, a Moscato d’Asti, or an Orange Muscat. The Sherry and Moscato d’Asti will pick up the creaminess of the chocolates and the Orange Muscat will pick up any fruit tones present.

Milk Chocolate
A wine with low tannins, such as a Pinot Noir or a light-bodied Merlot will complement milk chocolate, a creamy chocolate mousse or chocolate accented cheesecake. Muscats or dessert wines usually work well with milk chocolates.

Dark Chocolate
Because of the high tannins in dark or bittersweet chocolates, ports, zinfandels, and some cabernet sauvignons are a good match for the darker chocolates. I find the higher the cocoa content, the more difficult it is to match the chocolate with wine – even a good port. Anything over 65% cocoa will be too bitter.

Valentines Day is a great excuse to buy some decadent chocolates, a few bottles of wine, and an evening to find your own favorite pairings.

Chocolate, Cheese and Wine
Okay, so you think it sounds weird, but it’s a great combination. We already know that wine and cheese are wonderful together. Chocolate and dessert wines are great together. What could be better than all three at the same time?

If you have a Port or a nice Sherry that you enjoy sipping, try it with a bitter-sweet dark chocolate. Then add a piece of salty Stilton blue cheese or Chèvre (goat) and your taste buds will go wild.

The Chocolate
Gourmet chocolate bars will cost more than a Hershey’s. Expect to pay anywhere from $2 – $5 per bar. Because the darker chocolate is dry and less sweet, you won’t be scarfing it down and a little goes a long way.
Suggestion:
Valrhona 71% Cacao Dark Bittersweet Chocolate
Find it at Cost Plus or Trader Joe’s.

The Cheese
Two suggesions:
- Point Reyes blue cheese
- Humboldt Fog
Soft, creamy ripened goat’s milk cheese. Has a mild tangy flavor. This cheese goes with so many different foods. If you didn’t like it with chocolate and sherry, you can enjoy it with pears or spinach drizzled with balsamic vinegar or a little honey, paired with a nice Sancerre or Chenin blanc. Mmm, mmm.
Find it at a cheese shop or Whole Foods. Not cheap, but you don’t need a lot. $20 per lb.

The Wine
2006 Banyuls Rimage Les Clos de Paulilles
Rimage is a Catalan word which means vintage. Therefore a rimage Banyuls is a fortified wine in which all grapes come from a certain vintage, much like a Colheita or vintage Port. Made of 100% black grenache, this Banyuls exhibits a dark black-purple robe, with intense blackberry jam and succulent rich flavors. This is France’s answer to Port, and the absolute best wine to pair with chocolate! $18 at K & L.

Other pairing suggestions:
- Gorgonzola with shaved bitter-sweet chocolate and marmalade
- Blue Cheese with dark chocolate truffles

Rosenblum Desiree Chocolate Dessert Wine
An exotic blend of Zinfandel and Syrah, along with an infusion of rich, natural chocolate. Sipped, poured over ice cream or in coffee, it’ a delightful treat!

“It’s dark ruby and purple, and the aroma is like creamy cherry chocolate pie. The taste is crazy. It’s a candy bar in a bottle with a little alcohol. Pour it over some ice cream and have some fun. 90,000 points!” – Mark Tarbell, Arizona Republic, Feb. 14, 2007. $17