The bitterness of the chocolates and the main source of difficulty for the wine/chocolate pairing.
Chocolate therefore has a very great diversity of aromas such as wine. What should we do and what type of wine should we choose? Chocolate has a great expression in the mouth, as can wine, it invades you with different aromas that remain in the mouth for a while. There is also this slightly bitter side, especially for chocolates with a high cocoa content, which makes it difficult to choose and taste. We often think of Port to accompany chocolate but there are other alternatives in French vineyards, with wines relatively close to Port.
It is therefore necessary to think about sweetening this bitterness, so we would start with a sweet red wine to have a response to the taste and a slightly sweet note that contrasts well with the bitterness. Sometimes chocolate very rich in cocoa can be combined with strong red wines, but this is rather rare because bitterness does not marry well. White chocolate can receive special treatment because it is more rarely presented in the form of a bar. It is often part of pastries and desserts and therefore to accompany it you can choose a late harvest wine, with its sweet and sweet side.
We therefore remember that you need sweetness, a little sugar and colour to go with chocolate. To find wines close to Port, you can choose sweet red wines from Roussillon such as Banyuls or Maury. For white chocolate, we find beautiful white wines in late harvest in Alsace with a Gewurztraminer. Also think of Muscat de Rivesaltes du Chateau Lauriga which can be a good ally for your desserts!
Yes, wine is definitely a perfect product because thanks to its diversity it can adapt to all situations and especially to many dishes! Chocolate, so loved and consumed all over the world, appeared in Europe around the 16th century as a drink. Brought back from America by Cortés first to Spain, it quickly spread through the European courts as a luxury food. Incompatible with wine, therefore, these 2 elements will only be associated later when chocolate begins to be manufactured in various solid forms by the "chocolate industry" of the time. The diversity of aromas present in chocolate could seem incompatible with that present in wine and yet it is not to be misunderstood: it is possible!