Wein & Schokolade

Two intense pleasures, one great challenge: wine and chocolate can be a dream couple – if you choose the right match.

Why it's tricky

Chocolate coats the palate with fat and bitterness and brings its own sweetness. Next to it, a dry red quickly seems sour or bitter. The rule: the wine should be at least as sweet and intense as the chocolate.

The best partners

With dark chocolate, powerful, fruit-sweet reds such as amarone or primitivo – or a sweet recioto. Milk chocolate pairs with fruity sweet wines, white chocolate with muscat passito. The darker the chocolate, the more powerful the wine.

Our chocolate recommendations

• Recioto della Valpolicella – a sweet red – the ideal partner for dark chocolate.
• Zenato Amarone della Valpolicella – powerful and fruit-sweet – for intense pralines.
• Sessantanni Primitivo di Manduria – opulent and velvety – with dark-fruited chocolate.

Pairing chocolate right

Start with lighter chocolate and build up to dark. Let the chocolate melt on the tongue before taking the wine – the aromas merge best that way. Salty notes in the chocolate amplify the effect.

Serving it right

Serve sweet reds at 16 to 18 °C, recioto a little cooler. Small amounts suffice – wine and chocolate are both intense and reveal themselves best at leisure.

Discover our selection of red wines and find the right partner for your chocolate. Free shipping from CHF 99 throughout Switzerland and to Liechtenstein.