Cabernet and Chocolate: A Match Made in Heaven?

Just this past weekend, I had the pleasure to attend a luncheon and tasting at a winery. The dessert that was served was brownies, and a friend said all he wanted at the moment was some more Cabernet to go with his brownie. He said it was a great pairing. Let me say, maybe not.

Below are  Karen MacNeil’s comments (she is the author of The Wine Bible) on the pairing of Cabernet and Chocolate:

The Myth of Cabernet and Chocolate

It may sound romantic—even inspired—but as marriages go, cabernet and chocolate is a match made in hell (or in the depths of the marketing department). Chocolate is an extremely powerful, profound, and complex flavor. Its deep bitterness accentuates the tannin in cabernet sauvignon, making the wine taste severe and angular. Chocolate’s rich fruitiness blows away cabernet’s graceful fruity nuances, making the wine taste drab and hollow. Moreover, chocolate’s profound sweetness makes most dry wine taste sour. In short, the would-be dominatrix chocolate needs a partner more powerful than herself. Which may be one of the reasons sweet, luscious, opulent Port is a life necessity.

As you can see from her writing, Port is the better choice. It may be worth doing your own trial to see how the pairing lands with your palate. Port and Chocolate, or Cabernet and Chocolate?

It’s fun to experiment and find your own favorite.

Enjoy!