As a rule, chocolate is considered to be a "wine enemy". This means that you have to choose the wine that suits you best, or that in extreme cases chocolate will not even match certain types of wine due to taste discordancy (see below for details) Wine to food
). The fact that "wine & chocolate" in this country rather than incompatible with each other, is related to the existing in Germany and Austria fondness for sweet milk chocolate. In bitter bitter chocolate, however, there are many more combination options. There are a few basic rules for choosing the right chocolate and wine. The most important is: only high-quality chocolate and fine wines fit together.
For the quality of chocolate, a high proportion of cocoa, and as little as possible to no cheap foreign fats (palm oil, coconut oil) and also only low sugar. The higher the cocoa content (at least 50%) in the chocolate, the drier the wine may be. To top-quality chocolate fits best a dry red wine. Sweet white chocolate (the cocoa powder is removed from the cocoa powder in the production process) or milk chocolate are the perfect match noble sweet Wines. That red wine and chocolate harmonize very well, prove some red wines. Especially wines from Cabernet Sauvignon
. Garnacha Tinta
often features a bitter chocolate flavor. There are also special wine seminars for the theme "Chocolate & Wine" offered. See also below caramel