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, due to taste discards, chocolate does not even match certain types of wine (see below) Wine to food ). That "wine & chocolate" in this country rather than incompatible with each other, is related to the existing in Germany and Austria penchant 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 more dry may also be the wine. To edelbitterer chocolate fits best a dry one red wine, Too sweet white chocolate (in the production of this type of chocolate the cocoa mass is removed from the cocoa powder) or milk chocolate harmonize best noble sweet Wines. That red wine and chocolate harmonize very well, prove some red wines. Especially wines from the varieties Cabernet Sauvignon. Garnacha Tinta. Merlot. Syrah and Tempranillo often features a bitter chocolate flavor. There are also wine seminars for the theme "Chocolate & Wine" offered. See also below caramel,