There are several types of chocolate, depending on the contains and proportions of cocoa solids and cocoa butter, which can also contain sugar, milk, dried fruit, fruits, liquor… Chocolate might be the worst enemy of wine as it modifies the sense of taste, emphasizing the bitter and acid flavours of wine. To achieve an excellent pairing, both products should be smooth and elegant, the stronger the chocolate is, much body the wine requires. Although chocolate is consumed mostly for pleasure, it also has many positive effects on health: improves the circulatory system, reduces the risk of heart attack, has a positive effect on cerebral stimulation, may help lower cholesterol levels, some studies mark out it has anticarcinogenic activities and don't forget its aphrodisiac effect. Which kind of chocolate do you prefer? Dark chocolate, milk chocolate, white chocolate, hot chocolate, chocolate fudge, chocolate mousse, chocolate coulant, tiramisu, chocolate truffles, brownies, chocolate cakes, chocolate ice cream, etc.
Claudio which wines would you recommend me?
With chocolate and any pastries or desserts that use it as primary ingredient I would recommend sweet red wines and fortified sweet wines such as the sweet wines made with Garnacha in Montsant appellation, the fortified wines aged by solera and criadera process, a system typical of warm areas, such as those ones from Tarragona, Jerez and Montilla-Moriles with Pedro Ximénez, and finally we should never overlook the leading wine ideal to pair with chocolate... Porto!