DINKtopics > Gastronomy > Wine > Chocolate Wine-pairing

Chocolate Wine-pairing

By Jessica Ramírez |

Discover delicious wine-pairing alternatives for chocolate and try them in your next trip.


Wine and chocolate are a seductive twosome that may be the ideal duo for a gourmet dinner, but the truth is, if you don’t pair them well, they both lose their essence. DINKtravelers will tell you how to get these two pleasures to be deliciously compatible.


Chocolate’s taste is intense but at the same time it has sweet, bitter, acidic and fruity characteristics. For this reason, the wine you choose must be equally intense so that it highlights both substances’ qualities. This means that the first wine-pairing rule for high quality chocolate is to select a wine with body such as a Zinfandel. This way, cocoa butter will attenuate the wine’s astringency as well as the dryness of tannins. However, if your favorite wines are light bodied, simply choose chocolates that are elaborated with a lower percentage of cocoa; this way, their tastes won’t overlap.

If chocolate is one of the ingredients that are used to prepare a complex dish, for example, mole –a Mexican sauce that combines nearly 100 ingredients including ancho chili and chocolate– pair that deep and slightly sweet taste with a robust red wine such as Cabernet Sauvignon.


When you order succulent desserts in which chocolate has a prominent role, forget about table wines. In that case your best ally will be a sweet and generous wine such as a Ruby Port or Marsala. Also, if you want to order a versatile wine that can be paired with your complete dinner from entry to dessert, we recommend a fruity Merlot, especially if the dessert you order contains semi-sweet or bittersweet chocolate.


Oh! And we mustn’t forget about white chocolate. It has a creamier consistency and a lighter and sweeter taste, so opt for an Italian Moscato or a fruity Riesling from Alsace.

It’s important to say that even though Champagne and chocolate are two deluxe products, they don’t really go well together. This is because cocoa highlights Champagne’s acidity so it leaves a disagreeable aftertaste.

In case of doubt, a very practical and general option is to order Oporto wines (from Portugal) whenever you order something chocolatey. For example, combine chocolate with nuts and order a Porto Tawny to bring out the best in each.

With these mouthwatering wine-pairing choices, your next dinner at an exclusive restaurant is guaranteed to be a decadent pleasure.


  • Travel to Ivory Coast, Ghana and Indonesia to visit the main cocoa producers in the world.
  • If you want to go to the world’s greatest chocolate consuming countries, reserve a flight to Ireland, Austria or the United Kingdom.
  • In order to try the most delicious chocolates in the world, plan a vacation in Belgium, Switzerland or France.