When pairing a wine with chocolate - the wine should be at least as sweet, if not a touch sweeter, than the chocolate / dessert you are serving it with. Otherwise, the taste may quickly turn towards sour notes. Just as you do with other cuisine - match lighter, more elegant flavoured chocolates with lighter-bodied wines; likewise, the stronger, more intense and bitter the chocolate, the more full-bodied the wine should be. For example, a bittersweet chocolate tends to pair well with an intense, full-flavoured Amarone or a full bodied Cabernet Sauvignon.
White Chocolate Wine Suggestions:
White chocolate tends to be more mellow and buttery in flavour, making it an ideal candidate for a Moscato D’Asti, from Italy’s Piedmont region offers a hint of carbonation, or an Orange Muscat. The Moscato D’Asti will pick up the creaminess of the chocolate and the Orange Muscat will pick up any fruit tones present.
Milk Chocolate Wine Suggestions:
Pinot Noir or a lighter-bodied Merlot will complement softer, milk chocolates, a creamy chocolate mousse or chocolate accented cheesecake. Plus a light style Tawny Port serve slightly chilled will pair well with mild milk chocolates.
Dark Chocolate Wine Suggestions:
Dark or bittersweet chocolates need a wine that offers a roasted, slightly bitter flavour itself, with perhaps a hint of its own chocolate notes. Amarone wine and quality, full-bodied Ports have a history of perfecting the dark chocolate match, resulting in an unparalleled tasting combination.
The following matches are only suggestions, guidelines and starting points - enjoy the journey.

You are looking to complement the white truffle chocolate and its mellow, buttery texture and flavour, making it an ideal candidate for a Moscato D’Asti, as it offers a hint of refreshing carbonation. The Moscato D’Asti will pick up the creaminess of the white chocolate and release the hidden flavours in the sugar/fat content and then cleanse the palate.
White Wine:
Look to pair with the White Chocolate an Italian Moscato D’Asti DOCG, a lively Prosecco or even a Cava, Sekt or a quality Cremant style sparkling wine.
Red Wine:
Difficult to match as most red wines will over power the White Chocolate.
 
You are looking to complement the strawberry / dark chocolate and its subtle bitter sweet flavours and medium firm texture, making it an ideal candidate for a Ruby Port, as it offers a note of refreshing sweet fruit and nut characters. The Ruby Port will pick up the fruit notes of the strawberry chocolate and release the hidden flavours in the sugar/fat content and then cleanse the palate.
White Wine:
Look to pair with the Strawberry Chocolate a sweeter style sparkling rosé wine.
Red Wine:
Difficult to match as most red wines will over power the chocolate - but with this Strawberry Chocolate a perfect pairing is with a slightly chilled Ruby Port (8-10°C).
 
You are looking to complement the milk chocolate and its softer bitter sweet flavours and medium creamy texture, making it an ideal candidate for a Tawny Port, as it offers characters of dried fruits and subtle nutty notes. The Tawny Port will pick up the subtle creamy notes of the milk chocolate and release the hidden flavours in the sugar/fat content and giving a smooth finish.
White Wine:
Difficult to match as most white wines will not be strong enough to balance the milk chocolate notes.
Red Wine:
Slightly difficult to match as many dry red wines can over power the milk chocolate - but with this chocolate a perfect pairing is with a slightly chilled Tawny Port (14-15°C).
 
You are looking to complement the cherry chocolate and its soft sweet cherry flavours and medium creamy texture, making it an ideal candidate for a Ruby Port, as it offers characters of red fruits and subtle creamy notes. The Ruby Port will pick up the sweeter notes of the cherry chocolate and release the hidden flavours in the sugar/fat content and giving a smooth finish.
White Wine:
Can be difficult to match as most white wines will not be strong enough to balance the cherry chocolate notes – though a sweet sparkling rosé wine can pair.
Red Wine:
Slightly difficult to match as many heavy dry red wines will over power the soft chocolate - but with this Cherry Chocolate a perfect pairing is with a slightly chilled Ruby Port (10-12°C).
 
You are looking to complement the nut & raisin chocolate and its sweet fruit flavours and medium creamy, nutty texture, making it an ideal candidate for a rich liqueur muscat, as it offers characters of dark fruits and rich texture. The Liqueur Muscat will pick up the sweeter notes of the raisin and nuts in the chocolate and release the hidden flavours in the sugar/fat content and giving a smooth finish.
White Wine:
Can be difficult to match as most white wines will not be strong enough to balance the cherry chocolate notes – though a semi-sweet sparkling rosé can pair.
Red Wine:
Slightly difficult to match as heavy dry red wines can overpower - but with this Nut & Raisin Chocolate a good pairing is a slightly chilled Liqueur Muscat or 10yr Old Port.
 
You are looking to complement the peanut chocolate and its crunch, mild nut flavours and medium creamy texture, making it an ideal candidate for a Cream Style Sherry, as it offers characters of dry fruits and subtle creamy notes. The Cream Sherry will pick up the butty notes of the peanut chocolate and release the hidden flavours in the sugar/fat content and giving a smooth finish.
White Wine:
Can be difficult to match as most white wines will not be strong enough to balance the peanut chocolate notes – though a Vin Santo or Grappa can pair.
Red Wine:
Many heavy dry red wines can over power the soft chocolate - but with this Peanut Chocolate a perfect pairing is with a chilled Cream Sherry, also a Pedro Ximénez and a mild Tawny Port.
 
You are looking to complement the hazelnut chocolate and its richer hazelnut flavours and medium creamy texture, making it an ideal candidate for a slightly aged Tawny Port, as it offers characters of dry fruits and subtle chocolate notes. The aged Tawny Port will pick up the creamy notes of the hazelnut chocolate and release the hidden flavours in the sugar/fat content and giving a smooth finish.
White Wine:
Can be difficult to match as most white wines will not be strong enough to balance the hazelnut chocolate notes – though a Vin Santo or Grappa can pair.
Red Wine:
A full bodied, dry red wines can over power the chocolate - but with this hazelnut Chocolate a perfect pairing is with a slightly chilled 10yr old Tawny Port, also a Pedro Ximénez.
 
You are looking to complement the almond chocolate and its mild almond flavours and medium to firm texture, making it an ideal candidate for an Oloroso Style Sherry, as it offers characters of dry fruits and nuts, with subtle creamy notes. The Oloroso Sherry will pick up the creamy notes of the almonds chocolate and release the hidden flavours in the sugar/fat content and giving a smooth finish.
White Wine:
Can be difficult to match as most white wines will not be strong enough to balance the almond chocolate notes – though a Vin Santo or Grappa can pair.
Red Wine:
A full bodied, dry red wines can overpower the chocolate - but with this Almond Chocolate a perfect pairing is with a slightly chilled Oloroso style sherry, LBV Port, also a Pedro Ximénez.
 
You are looking to complement the dark chocolate pudding and its dark, sweet flavours and sponge and creamy texture, making it an ideal candidate for an aged Tawny Port, as it offers characters of dry fruits and nuts, with subtle creamy notes. The aged Tawny Port will pick up the slightly bitter, creamy notes of the dark chocolate sauce and release the hidden flavours in the sugar/fat content and giving a smooth finish.
White Wine:
Can be difficult to match as most white / dessert wines will not be strong enough to balance the dark chocolate pudding notes.
Red Wine:
A full bodied, rich red wines can pair quite well - but with this Dark Chocolate Pudding a perfect pairing is with a slightly chilled 10yr old Tawny Port, LBV Port, also a Pedro Ximénez.
 
You are looking to complement the coffee chocolate and its roasted, bitter coffee flavours and medium to hard texture, making it an ideal candidate for a Reserve Tawny Port, as it offers characters of dry fruits and nuts, with rich creamy notes. The Reserve Tawny Port will pick up the slightly bitter, coffee notes of the darker chocolate and release the hidden flavours in the sugar/fat content and giving a smooth finish.
White Wine:
Can be very difficult to match as most white / dessert wines will not be strong enough to balance the dark coffee chocolate notes.
Red Wine:
A full bodied, rich red wines can pair quite well - but with this Dark Coffee Chocolate a perfect pairing is with a slightly chilled Reserve Tawny Port, a LBV Port, an aged Marsala, also a Pedro Ximénez.
 
You are looking to complement the tiramisu chocolate and its subtle coffee and liquor flavours and the combination of sponge and cream texture, making it an ideal for a 20yr Old Tawny Port, as it offers characters of dry fruits and nuts, with subtle coffee notes. The 20yr Tawny Port will pick up the slightly coffee notes of the chocolate cream and release the hidden flavours in the sugar/fat content and giving a smooth finish.
White Wine:
Can be very difficult to match as most white / dessert wines will not be strong enough to balance the chocolate and coffee notes.
Red Wine:
A full bodied, rich red wines can overpower - but with this Tiramisu Chocolate a perfect pairing is with a slightly chilled 20yr old Tawny Port, a light Tawny Port, an aged Marsala, also a Pedro Ximénez.
 
You are looking to complement the chili chocolate and its subtle bitter notes and spice flavours and the firm texture, making it an ideal for a full flavoured Port, as it offers characters of ripe berry fruits and nuts, with subtle raisin notes. The Reserve Port will pick up the slight bitter notes of the balance the chili spicy and release the hidden flavours in the sugar/fat content and giving a smooth finish.
White Wine:
Can be very difficult to match as most white / dessert wines will not be strong enough to balance the chocolate and chili notes.
Red Wine:
A full bodied, sweeter red wine can pair - but with this Chili Chocolate a perfect pairing is with a slightly chilled Reserve Port, a LBV, also a Pedro Ximénez.
 
You are looking to complement the bitter dark chocolate and its intense bitter flavours and the hard / firm texture, making it an ideal for a full flavoured, fruit driven Port, as it offers characters of ripe dark berry fruits with subtle nut notes. The LBV Port will pick up the bitter notes of the balance, smooth out the flavours and release the hidden flavours in the sugar/fat content and giving a smooth finish.
White Wine:
Can be very difficult to match as most white / dessert wines will not be strong enough to balance the bitter, dark chocolate notes.
Red Wine:
A full bodied, sweeter red wine can pair (e.g. Amarone) - but with this Bitter Dark Chocolate a perfect pairing is with a slightly chilled LBV Port, also a Pedro Ximénez.
 
You are looking to complement the 70% cocoa chocolate and its rich bitter cocoa flavours and the firm texture, making it an ideal candidate for a Vintage Port, as it offers characters of black fruits, cedar and a rich palate weight. The Vintage Port will pick up the sweeter notes of the 70% cocoa chocolate and release the hidden flavours in the sugar/fat content and giving a smooth finish.
White Wine:
Can be very difficult to match as most white / dessert wines will not be strong enough to balance the bitter cocoa chocolate notes.
Red Wine:
A full bodied, heavy red wine can pair - but with this 70% Cocoa Chocolate a perfect pairing is with a slightly chilled Vintage Port, also a Pedro Ximénez.
 
You are looking to complement the dark chocolate cake and its rich, sweet cocoa flavours and the medium-soft texture, making it an ideal candidate for a Vintage Port, as it offers characters of black fruits, plums and cassis on the palate weight. The Vintage Port will pick up the sweeter notes of the chocolate cake, also in the icing and sauce, plus releasing the hidden flavours in the sugar/fat content and giving a smooth finish.
White Wine:
Can be very difficult to match as most white / dessert wines will not be strong enough to balance the chocolate notes.
Red Wine:
A full bodied, heavy red wine can pair - but with this Dark Chocolate Cake a perfect pairing is with a slightly chilled Vintage Port, also a LBV Port.
 
You are looking to complement the triple chocolate cake and its rich, sweeter chocolate flavours and the soft sticky texture, making it an ideal candidate for a quality Marsala, as it offers characters of dried dates, sweet prunes and hazelnut on the palate. The Marsala will balance the much sweeter, sticky notes of the triple chocolate cake, and in the thick, sweet icing, plus releasing the hidden flavours in the sugar/fat content and giving a smooth finish.
White Wine:
Can be very difficult to match as most white / dessert wines will not be strong enough to balance the triple chocolate cake flavours.
Red Wine:
A full bodied, heavy red wine can pair - but with this Triple Chocolate Cake a perfect pairing is with a slightly chilled Marsala (10-12°C), also a LBV Port.
 
You are looking to complement the coffee chocolate torte and its bitter sweeter chocolate flavours and the sweet pastry texture, making it an ideal candidate for a quality Pedro Ximénez, as it offers characters of dried figs, raisins, molasses, sweet plums and hazelnut on the palate. The Pedro Ximénez will balance the much rich, creamy intensity of the coffee chocolate torte, and in the pastry and ice dusting, plus releasing the hidden flavours in the sugar/fat content and giving a smooth finish.
White Wine:
Can be very difficult to match as most white / dessert wines will not be strong enough to balance the coffee chocolate torte.
Red Wine:
A full bodied, rich red wine can pair - but with this Coffee Chocolate Torte a perfect pairing is with a slightly chilled Pedro Ximénez or Marsala (10-12°C), also a quality Tawny Port.
 
You are looking to complement the 85% cocoa chocolate and its intense bitter cocoa chocolate flavours and the firm texture, making it an ideal candidate for a quality Amarone wine, as it offers characters of dark currants, blackberries, sweet almonds and vanilla on the palate. The Amarone wine will balance out the bitter intensity of the 85% cocoa chocolate, plus releasing the hidden flavours in the sugar/fat content and giving a smooth finish.
White Wine:
Can be very difficult to match as most white / dessert wines will not be strong enough to balance the 85% cocoa chocolate.
Red Wine:
A full bodied, heavy red wine can pair - but with this Coffee Chocolate Torte a perfect pairing is with an Amarone wine, a slightly chilled Pedro Ximénez (10-12°C), or an LBV Port.