Chocolate is rich, indulgent, and loved around the world – but it isn’t the easiest food to pair with wine. The key is balance: match the intensity and sweetness of the chocolate with the right style of wine, so neither overwhelms the other. From milk and dark to white chocolate and decadent desserts, here’s your guide to the best wine pairings for chocolate.
Dark Chocolate
With its higher cocoa content, dark chocolate is more bitter and intense, requiring wines with bold character. A Cabernet Sauvignon works well, its dark fruit and structured tannins standing up to the chocolate’s richness. Similarly, a spicy Syrah/Shiraz brings pepper and black fruit notes that highlight the chocolate’s depth. If you prefer something with a touch of sweetness, a robust Zinfandel offers a jammy, warming alternative.
Milk Chocolate
Milk chocolate is creamy, smooth, and slightly sweet, which makes it one of the easiest chocolates to pair. A Ruby Port is a natural choice, with ripe berry flavours that complement the soft texture of the chocolate. For a red wine option, a juicy Pinot Noir or Merlot work beautifully, with their sweet red fruit notes. For something lighter and playful, a slightly sparkling Lambrusco brings both freshness and sweetness to the pairing.
White Chocolate
White chocolate is sweet and buttery, with no bitterness from cocoa solids. The best matches are aromatic wines with a touch of sweetness. Moscato d’Asti, with its light sparkle and floral notes, is an ideal companion. A late-harvest Riesling adds honeyed fruit flavours that echo the chocolate’s creaminess. For a refreshing and dry option, Prosecco balances the sweetness nicely.
Chocolate with Nuts
Chocolate bars and desserts with hazelnuts, almonds, or walnuts add extra texture and roasted flavours. These pair beautifully with Tawny Port, whose nutty, caramelised notes echo the nuts in the chocolate. For a drier style, try an Oloroso Sherry, which brings savoury depth alongside rich nuttiness. A Grenache with soft, red fruit and spice is also a versatile choice, especially with milk chocolate and nuts.
Chocolate with Fruit
Chocolate often comes paired with strawberries, raspberries, or orange zest, and these flavour combinations open the door to more playful wines. A sparkling red like Brachetto d’Acqui highlights the fruit while keeping the match light and refreshing. Rosé Champagne or a sparkling Zinfandel Rosé also work beautifully, enhancing the fruity notes without overpowering the chocolate.
Spicy Chocolate
Chocolates infused with chilli or warming spices like cinnamon and cardamom need wines that can balance heat with fruit. A Zinfandel works well, its jammy fruit flavours softening the spice. For something sweeter, a lightly chilled Grenache-based dessert wine or a sweet Shiraz offers fruit-driven richness to round out the spice. If you prefer a white, try an off-dry Gewürztraminer, whose aromatics and sweetness balance out the spice.
Chocolate Desserts
When it comes to brownies, chocolate cakes, or rich truffles, you need wines that can match the intensity. A Pedro Ximénez Sherry (PX), with its raisin and fig flavours, is a decadent partner. Vintage or Tawny Port is another classic, with nutty, caramelised notes. For something more unusual, a Madeira offers both sweetness and vibrant acidity, cutting through the richness.
