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Hello 

Post-Easter can be a difficult time for wine appreciators. With the season's accumulation of chocolate, we often feel compelled to choose between two vices! It needn't be so. Though some say it can't be done, with a bit of thought, wine and chocolate pairing can be most rewarding. Like matching wine with food, it's all about balance and comes down to considering the most pronounced characters in each and then looking for attributes that complement rather than oppose each other. It is fine in theory, but let's look at some practical examples.

My favourite match is Grenache (an older Fifth Wave in particular for me or the Rough Diamond for a fresher and lighter option) and 70% to 100% cocoa dark chocolate. With plenty of cherry and raspberry fruit sweetness, Grenache balances beautifully with the bitterness of darker chocolate, and the wine's lower tannins won't clash with the chocolate's higher astringency. The toffee, honey, and nutty character of the 25-year-old Liqueur Tawny also works a treat here, but then Barossans will have Tawny with anything!

Dialling down the intensity, chocolate with nearer to equal parts cocoa and sugar (50% to 70% cocoa) will pair nicely with Shiraz and Cabernet Sauvignon. The chocolate is bitter enough to let the fruitiness of the wine shine while not emphasising tannins—the very epitome of balance.

Milk chocolate has a lower percentage of cacao and a higher percentage of sugar. This, combined with the creamier nature of its milk content, makes it the ideal accompaniment to lighter, savoury reds and, most interestingly, sparkling Shiraz!

Last but by no means least, there is white chocolate. Granted, it isn't technically an authentic chocolate as it doesn't include cocoa, but its cocoa butter, sugar, and milk solids make it a pretty versatile wine pairing. It is particularly at home with light, fruity, aromatic whites and would be a great match with an off-dry, spritzy Riesling like our Live Wire!

While I've tried my best to field test a few of these combinations, we each have our unique palates, so the only sure way to know what works for you is to experiment for yourself. This week, we've compiled a broad selection to cover the various wine styles HERE, and I suspect you have a stockpile of chocolate to match. Please share any fortuitous discoveries!

Chocologically yours,

Jonathan Bitter
Cellar Door Manager