Pairing Wine and Chocolate

Posted on | February 23, 2010 | Written by Will Di Nunzio

Once you grew out of peanut butter and chocolate, you probably learned to love the combination of wine and chocolate (of course, there’s nothing wrong with still loving the former, even if you come to love the latter). The problem is that there are just so many variations of chocolate; there’s milk, dark, and white chocolate; there are chocolates with fillings, chocolates with nuts, chocolates with fruit, chocolate candies, chocolate truffles, chocolate cakes and pies and tortes and chocolate fondue—it’s pretty much a death-by-chocolate world. There are seemingly infinite chocolate selections and thus arises the question of how to best plan pairings with so many chocolaty variations.

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