Is wine and chocolate compatible? Which ones go together, if any?

[WORLD] Pairing wine with chocolate might sound like a match made in heaven — two indulgences that seem destined to go hand in hand. But for sommeliers and chocolatiers alike, it’s a pairing that requires precision and a keen sense of flavor balance. The challenge lies in the inherent intensity and bitterness of both elements, which can clash if not carefully selected.

Experts advise starting with the basics: match the sweetness levels. “Chocolate tends to amplify the bitterness in wine if the wine isn’t sweet enough,” says Dana Nordahl, a certified sommelier in Napa Valley. “A good rule of thumb is that the wine should always be as sweet or sweeter than the chocolate.” This makes port, late harvest reds, and some dessert wines top contenders when pairing with darker chocolates.

In recent years, wineries and artisanal chocolatiers have begun collaborating more frequently, hosting tasting events that explore these complex pairings. At many vineyards, guided tastings now include curated chocolate assortments, helping visitors discover how specific notes in wine—like berry, spice, or citrus—interact with cocoa of varying origins and intensities. These experiences have grown in popularity, especially around Valentine’s Day and during wine festivals.

When it comes to dark chocolate, wines with high tannins, like Cabernet Sauvignon or Zinfandel, are often preferred. The richness of dark chocolate stands up well to bold reds, creating a deep, velvety experience on the palate. On the other hand, milk chocolate, with its creamier texture and higher sugar content, pairs better with lighter-bodied reds such as Pinot Noir or sweeter whites like Riesling or Moscato.

The science behind these pairings lies in the way fat, sugar, and tannins interact. Chocolate contains cocoa butter, which coats the tongue and can dull the fruitiness in wine. However, the acidity in wine helps cut through this fat, allowing nuanced flavors to emerge. Likewise, the sugar in chocolate competes with the wine’s own sugars, which can either harmonize or disrupt the flavor profile depending on their balance.

White chocolate, technically not chocolate in the strictest sense as it lacks cocoa solids, still plays a role in wine pairing. Its buttery sweetness pairs delightfully with aromatic whites like Gewürztraminer or even sparkling wine. “The effervescence of a good Prosecco can cleanse the palate between bites of creamy white chocolate,” says Jeanette Kwan, a chocolatier based in San Francisco.

Consumer interest in wine and chocolate pairing has led to increased innovation within the industry. Some boutique chocolate makers now infuse their creations with wine reductions or grapes, while vineyards experiment with chocolate-based tasting flights. Online subscription boxes that deliver both elements—curated for compatibility—are also on the rise, reflecting a broader trend toward experiential luxury at home.

Still, experts caution against assumptions. Just because two things taste good on their own doesn’t mean they’ll work together. “You don’t want your wine to taste sour or your chocolate to taste dull,” Nordahl emphasizes. “It’s about complementing, not competing.” She encourages people to experiment in small amounts before serving any pairing to guests.

For those eager to try pairings at home, a helpful tip is to build vertically — start with white chocolate and a sweet wine, then move to milk chocolate with a medium-bodied red, and finish with dark chocolate and a bold red or fortified wine. This progression mirrors the structure of a traditional meal, preventing palate fatigue and enhancing each flavor along the way.

So, should you pair wine and chocolate? The answer is yes—if done thoughtfully. With the right combinations, wine can elevate the chocolate experience, and vice versa, creating a tasting journey that’s both sophisticated and satisfying.