Vodka

When it comes to pairing wine with chocolate, it’s important to consider the type of chocolate being used. White chocolate, which does not contain cocoa, can be paired with a variety of sweet wines. Red Port is a classic choice for pairing with dark chocolate, but it can also be paired with white chocolate for a berry and cream flavor combination. Port, Banyuls, or Rasteau Vin Doux Naturel can also be paired with desserts that feature a combination of white and dark chocolate. White chocolate cookies that are often paired with macadamia nuts can be paired with a bright Moscato or Brachetto d’Acqui for a touch of red flavor, or a rich Muscat de Beaumes-de-Venise or Rutherglen Muscadelle.

Milk chocolate, which contains cream, is generally more wine-friendly. Pair it with a Montilla-Moriles or a liqueur wine from Rutherglen to add caramel flavors, or a fortified Shiraz for a berry flavor. Caramel chocolate, which combines sweet, salty, fat, and bitter flavors, can be paired with a wine that has similar flavors such as PX Sherry or Vin Santo. For a box of chocolates or elegant petiti fours, consider pairing with a demi-sec Champagne, Asti Spumante, or Moscato Piemonte.

Dark chocolate, which has the highest cocoa content, is a little trickier to pair with wine. It generally goes well with red grapes of varying levels of sweetness. Savory dishes containing chocolate can be paired with many of the wines in the Beef and Lamb sections such as Ruby Port from the Douro region in Portugal, Banyuls from Roussillon in France or Pedro Ximenez from Montilla-Moriles, Spain