My future mother-in-law and I share a love of chocolate and wine (I mean, most women do, right?). For my birthday she gave me a box of assorted BRIX chocolates, which are meant to be paired with various wines. Each brick of chocolate (ranging from milk to extra dark) has several wines that pair well with it, so Rob and I went to the store and bought one for each category of chocolate. It was a fun at-home date night, but would also be fun for a girls’ night in.
How to conduct a chocolate and wine tasting
- 4 different chocolates
- 4 wines (suggested pairings below)
- Tepid water or bland crackers to cleanse your palate
Suggested Pairings (Italicized wines are what we used)
- Milk Chocolate (46%): Port, Sherry, Dessert Wines, Rosé, Burgundy
- Smooth Dark (54%): Champagne, Pinot Noir, Vintage Port, Riesling
- Medium Dark (60%): Shiraz, Chianti, Rhone, Merlot, Zinfandel
- Extra Dark (70%): Barolo, Bordeaux, Malbec, Cabernet Sauvignon
- Get ready! Serve the chocolate at room temperature and the wines and their suggested temperature. Cleanse your palate with a bland cracker or lukewarm water.
- Sniff. Release the aromas by swirling the wine around to coat the side of the glass, then put your nose to the glass to smell and take note of the different scents.
- Sip. Take a sip of wine and swirl it in your mouth, noticing the various flavors (dry or fruity, flat or acidic, etc.). Cleanse your palate.
- Savor. Break off a bite-sized piece of chocolate. Notice the aroma, smell and rich color. Place the chocolate in your mouth and let it slowly dissolve.
- Sip again. Swirl the wine in your mouth so it blends with the chocolate and notice how the flavors of the wine and chocolate change.
- Repeat! Cleanse your palate between each pairing.