We had a wonderful evening exploring the world of chocolate and wine pairings with our host – learning how various wines complement or detract from the flavors of the many types of chocolates and candies. The evening started out with a delightful Prosecco to cleanse the pallet and then we were on to the tastings.
Our wines were a wide variety of flavor profiles from ONEHOPE Winery in California, including a Sauvignon Blanc, Primitivo (red blend), Pinot Noir and a Petite Syrah. Additionally, a Portuguese Tawny Porto was served.
The chocolates consisted of solid white and dark chocolates, dark chocolate-coated salted caramels, and a few unique flavored chocolates.
There were some stunningly beautiful cayenne pepper and cardamon-spiced chocolates from a local chocolatier (Mokaya), as well as a milk chocolate and hazelnut Italian “chocolate salami”. The complex flavors of these chocolates were intriguing when combined with the various wines.
A surprisingly delightful nuance for a many of us was the pairing of white wines with chocolate. Occasionally chocolates are provided by wineries when tasting to enhance the flavors of bolder red wines. However, none us recalled a pairing with white wines. The flavor profile, acidity differences and silkiness of the white wine were a fantastic pairing for a number of chocolates, particularly those less bitter and with lighter and complex flavors.
