We usually choose champagne and sweets as a gift. Or cognac and a bar of chocolate. But do we always know how to create the perfect flavor alliances between alcoholic beverages and different types of chocolate? Advice is provided by Maryna Lavska, winemaker of the OkWine chain of wine stores, a member of the Association of Sommeliers of Ukraine.
Wine and chocolate
The concept of terroir exists for both cocoa and wines.
A variety of chocolates, their terroirs, as well as a variety of fillers, such as exotic, fruity or spicy, allow you to create amazing combinations with wines: from dry whites to sweet whites and sweet whites sparkling or quiet. Dry red wines are less suitable for chocolate.
Dark chocolate
The higher the cocoa content in chocolate, the drier the wine should be. If you choose a chocolate that contains 80% cocoa (such as the Uganda 80 bar from the Wander collection), you will experience a slightly bitter aroma. You should also choose a wine with similar taste characteristics, then the drink and chocolate will complement each other.
The combination of candies or chocolate bars containing about 70% cocoa (Ecuador 71, Papua New Guinea 73, Vietnam 73) with complex aromatic red wines can be fantastic - the effect is worth experimenting with and choosing the best tandem.
Cabernet Sauvignon goes well with dark chocolate with almonds.
For a harmonious combination of wine and chocolate, make sure that the wine is as sweet as the chocolate or even more so. If this is not the case, then the wine will dominate the chocolate and deprive it of its sweet taste. Therefore, it is worth combining light chocolate with a light wine, and more saturated - with stronger.
Milk chocolate
The taste of milk chocolate (tiles Vietnam 45, Vanuatu 44, Venezuela 43, Costa Rica 38.5) is enhanced by white wine, light red wine, and champagne.
Chardonnay, for example, goes perfectly with milk chocolate with a fruit filling of strawberry, mango, blueberry, and tangerine (Pastivalle chocolate bars and chocolates).
Pinot Noir goes perfectly with caramel chocolate or milk chocolate with a salted caramel filling (“Salted Peanuts in Caramel Chocolate” dragee) due to the contrast with the berry notes of the wine.
Milk chocolate goes best with champagne, as creamy milk chocolate bars go perfectly with the crisp and dry taste of champagne. Any other type of chocolate can distort all the richness of the taste of this drink, and destroy the valuable aftertaste. Milk chocolate, candies with berry filling, and truffles are ideal for sweet sparkling Asti...
If you are not sure which wine to choose to go with chocolate, a win-win option is port wine, Madeira, or sherry. These wines best emphasize the aroma of chocolate.
Experts from the Italian elite chain of Eataly markets even consider combinations with different types of beer.
Dark chocolate pairs best with a dark stout beer, with its toasted bread, coffee, and chocolate flavors.
Milk chocolate, softer and sweeter, is suitable for Pale Ale, which has an intense, rather bitter taste and fruity smell.
Delicate white chocolate, which lacks traditional chocolate bitterness and sourness, for example, Blanc Malt from Wander goes perfectly with Pilsner beer. This is a well-known Czech beer with a characteristic beer aroma and a mild taste of hops.
Our themed collections, candies, and pastille chocolate bars go well with spiced white wheat beers like Isaac Baladin.
Also experiment, but remember that moderate consumption of any products is the main principle of a healthy life!We usually choose champagne and sweets as a gift. Or cognac and a bar of chocolate. But do we always know how to create the perfect flavor alliances between alcoholic beverages and different types of chocolate? Advice is provided by Maryna Lavska, winemaker of the OkWine chain of wine stores, a member of the Association of Sommeliers of Ukraine.
Wine and chocolate
The concept of terroir exists for both cocoa and wines.
A variety of chocolates, their terroirs, as well as a variety of fillers, such as exotic, fruity or spicy, allow you to create amazing combinations with wines: from dry whites to sweet whites and sweet whites sparkling or quiet. Dry red wines are less suitable for chocolate.
Dark chocolate
The higher the cocoa content in chocolate, the drier the wine should be. If you choose a chocolate that contains 80% cocoa (such as the Uganda 80 bar from the Wander collection), you will experience a slightly bitter aroma. You should also choose a wine with similar taste characteristics, then the drink and chocolate will complement each other.
The combination of candies or chocolate bars containing about 70% cocoa (Ecuador 71, Papua New Guinea 73, Vietnam 73) with complex aromatic red wines can be fantastic - the effect is worth experimenting with and choosing the best tandem.
Cabernet Sauvignon goes well with dark chocolate with almonds.
For a harmonious combination of wine and chocolate, make sure that the wine is as sweet as the chocolate or even more so. If this is not the case, then the wine will dominate the chocolate and deprive it of its sweet taste. Therefore, it is worth combining light chocolate with a light wine, and more saturated - with stronger.
Milk chocolate
The taste of milk chocolate (tiles Vietnam 45, Vanuatu 44, Venezuela 43, Costa Rica 38.5) is enhanced by white wine, light red wine, and champagne.
Chardonnay, for example, goes perfectly with milk chocolate with a fruit filling of strawberry, mango, blueberry, and tangerine (Pastivalle chocolate bars and chocolates).
Pinot Noir goes perfectly with caramel chocolate or milk chocolate with a salted caramel filling (“Salted Peanuts in Caramel Chocolate” dragee) due to the contrast with the berry notes of the wine.
Milk chocolate goes best with champagne, as creamy milk chocolate bars go perfectly with the crisp and dry taste of champagne. Any other type of chocolate can distort all the richness of the taste of this drink, and destroy the valuable aftertaste. Milk chocolate, candies with berry filling, and truffles are ideal for sweet sparkling Asti...
If you are not sure which wine to choose to go with chocolate, a win-win option is port wine, Madeira, or sherry. These wines best emphasize the aroma of chocolate.
Experts from the Italian elite chain of Eataly markets even consider combinations with different types of beer.
Dark chocolate pairs best with a dark stout beer, with its toasted bread, coffee, and chocolate flavors.
Milk chocolate, softer and sweeter, is suitable for Pale Ale, which has an intense, rather bitter taste and fruity smell.
Delicate white chocolate, which lacks traditional chocolate bitterness and sourness, for example, Blanc Malt from Wander goes perfectly with Pilsner beer. This is a well-known Czech beer with a characteristic beer aroma and a mild taste of hops.
Our themed collections, candies, and pastille chocolate bars go well with spiced white wheat beers like Isaac Baladin.
Also experiment, but remember that moderate consumption of any products is the main principle of a healthy life!
Everything will be Ukraine
SIGNATURE FRUIT PASTE
Easter sweets
DUBAI CHOCOLATE
Chocolate with nuts
New Year's holidays with Wander
Dragee