Wine and chocolate

Rumour has it that pairing wine and chocolate simply cannot be done.

However, in the Liquid Indulgence office our wine glasses are half full and we are determined to prove that wine and chocolate are a match made in heaven!

Which chocolate?

After experimenting with various types of chocolate we have found that dark chocolate tends to work the best with wines. The reason for this being that dark chocolate usually contains the least amount of sugar and the greatest amount of cacao. Cacao is a synonym for cocoa bean and is roasted to make chocolate. Having chocolate which is high in Cacao means the taste will be slightly bitter making it easier to pair wines without overwhelming the palate.

The main rule when buying chocolate is to aim for the high quality standard brands such as Lindt, Patchi, Choc Affair and Guylian.

Which wine?

When choosing a wine and chocolate pairing it is best to pick a wine that is of similar style and weight.

Dark chocolate pairs well with robust reds with smooth tannins or fruit forward whites with herbaceous notes. Our recommendations are;

California Burlesque Red Zinfandel,USA
Sibaris Reserva Pinot Noir, Chile
Salena Organic Chardonnay, Australia

Milk chocolate pairs well with red wines that are filled with dark berry notes or crisp and dry sparkling wines. Our recommendations are;

Undurraga Merlot, Chile
Masia Bou Cava Brut, Spain
Charmant Brut Premier Cru Champagne, France

If you love white chocolate consider why not consider the light enthusiasm of these wines;

Alsace Réserve Riesling, France
Rude Mechanicals Suck it and see frizzante, Australia

We’ve created a delicious chocolate tart for you to enjoy with your favourite wine, check out our recipe below.

Chocolate Tart

Prep:
140g unsalted butter
165g 70% dark cooking chocolate 8 tbsp cocoa powder
4 eggs
200g caster sugar
3 tbsp golden syrup
3 tbsp sour cream
pinch of salt.

Method:

1. Preheat the oven to 140°.
2. Melt the butter, chocolate cocoa powder in a bowl over boiling water.
3. Cream the eggs and sugar together then mix with the sour cream and golden syrup.
4. Add this and a pinch of salt to the chocolate mixture and whisk together.
5. Pour the mixture into a pre-baked sweet pastry tart shell and cook in the oven for 35-40 minutes.

Serve with crème fraîche and fresh raspberries. A fantastic recipe paired perfectly with Undurraga Carménère.

Recipe created by James Bailey Hague @Jimlad30

All of the wine listed above are available on our website; www.liquidindulgence.co.uk