As a rule, chocolate is considered an “enemy of wine”. This means that you have to choose the right wine with particular care, or that in extreme cases chocolate does not match certain wine types at all due to taste disparity (see detailed information under Wine with food ). The fact that "wine & chocolate" in this country is rather not compatible with one another is due to the preference for sweet milk chocolate that exists in Germany and Austria. With bitter chocolate, on the other hand, there are many more possible combinations. There are a few basic rules for choosing the right chocolate and wine. The most important is: only high-quality chocolate and fine wines go together.
A high proportion of cocoa, as little as possible to no cheap foreign fats (palm oil, coconut fat) and just a little sugar are decisive for the quality of chocolate. The higher the cocoa content (at least 50%) in the chocolate, the more dry may also be the wine. A dry one goes best with dark chocolate red wine, To sweet white chocolate (in the production of this type of chocolate the cocoa powder is extracted from the cocoa powder) or milk chocolate harmonize best noble sweet Wines. Some red wines prove that red wine and chocolate go very well together. Especially wines from the varieties Cabernet Sauvignon. Garnacha Tinta. Merlot. Syrah and Tempranillo is often characterized by a bitter chocolate aroma. Wine seminars on the subject of “Chocolate & Wine” are also offered. See also under caramel,