Stop pairing red wine with your chocolate
Unless you love a super dry mouth, of course. (I've got something better...)
You know, I really try my best to not be a wine snob. Sure, I have my opinions. But who am I to yuck your yum if you love certain types of wines or certain types of pairings? Wine is wine, and whether you like drinking the finest bottle or enjoy wine in a box, you’re a wine drinker. There is space in the wine world for you, no matter what you like to drink or how to pair it.
But…sometimes I see stuff online that is so blatantly wrong about wine, and I just can’t shut up about it. In order for me to guide you to the best wine tasting experience, I have to share my thoughts. Let me help you.
So here’s an opinion I won’t be shy about: red wine and chocolate are horrible together.
While I haven’t been shy about this in the past (I did post this cute lil’ video over on Instagram), I’m posting about it over here on Substack because Halloween is around the corner and the Internet is about to be rife with all kinds of candy and wine pairings. Truthfully, I wouldn’t want to pair any candy with a dry wine. But I’m especially concerned for the pairings where you have chocolate and red wine paired together.
Here’s why: both red wine and chocolate have tannins, making the taste of both even more bitter. If you try pairing a dark chocolate with your tannic Cabernet Sauvignon, then you better have a glass of water handy, because your mouth is about to be dry as f**k.
Why do people say this pairing works?
One of the most prominent tasting notes for a red wine that aged in an oak barrel is chocolate—especially for a wine that sat in new American oak, which gives off more of a chocolate and vanilla quality compared to neutral French oak that has more warming spices (cinnamon, nutmeg, allspice, etc). So in theory, it would make sense to want to pair these two things together. Like calls to like, right? Chocolate and chocolate…how could you be wrong?
Unfortunately, because of those tannins, the whole experience of the pairing will be dry and bitter. In reality, when you pair any wine with food, you’re looking for the two to play off each other and enhance the flavor, creating an even better tasting experience.
What kind of wine actually works for chocolate?
It’s easy: go fortified.
A Ruby or Tawny Port, an Oloroso or Pedro Ximenez sherry, a sweeter Madeira like Malvasia. The sweetness goes with the sweetness of the chocolate, the alcohol still stands up to your rich dessert, and it makes the entire tasting experience feel like warm caramel in your mouth. It’s really lovely.
Now, like I said, I would never yuck your yum. If you want red wine and chocolate, go for it! Who am I to stop you?
But, if you really want to have a tasting experience that enhances your senses and has you whispering “holy sh*t” with one bite and sip, go fortified. Trust me on this one. You won’t be disappointed.
Did you try the pairing? Do you agree or disagree with me? Share it in the comments, or let’s fight over in the group chat!
Wine of the week
I was absolutely thrilled to have this “La Bannière” Crozes Hermitage 2023 from Matthieu Barret, one of my favorite producers I visited in the Northern Rhône during my trip there. Crozes Hermitage is an appellation that consists of 100% Syrah, and this one did not disappoint.
Tasting notes:
Appearance: Bright with a ruby color, deep intensity, medium viscosity
Nose: No evidence of oak, lots of eucalyptus and blueberry on the nose with a hint of black pepper
Palate: Medium plus acidity, medium alcohol, medium tannins, no evidence of oak, very long length
My conclusion: Herbal and minty with notes of eucalyptus, blueberry, and black pepper. Juicy without oak treatment and well balanced tannins. A unique take on the appellation that is especially enjoyable!
