Wines & Spirits with Chocolate

There are many parallels between wine- and chocolate-making: both wine and chocolate have notable varietals with distinctive flavour profiles, both are affected by terroir and weather conditions, both are fermented and both are naturally high in tannins. The tannic qualities in chocolate and wine can cause them to clash, so what I look for when ‘match-making’ is low tannins and softness, the secret to a perfect lasting marriage of flavours. Older wines usually have a softer mouthfeel, and a high quality well made chocolate will be less acidic than an inferior chocolate.