Which wine goes with which chocolate? The Nobel Prize for Chemistry was awarded earlier this week to Eric Betzig, Stephan W. Hell, and William E. Morerner “for the development of super-resolved fluorescence microscopy”. While the achievements of these scientists should be recognised by the international scientific community, Winerist petitions the Royal Swedish Academy of Sciences to consider our submission for the 2015 title: Wine + Chocolate = Happiness This equation may look simple, but pairing wine with chocolate can be a tricky endeavour. Both wines and chocolates come in a large range of flavours and weights which makes pairing the right type of chocolate with the right type of wine, a precise science. Photo Credit: Lee McCoy & Dominic Rivard White Chocolate consists primarily of cocoa butter, sugar, and milk solids. The sweetness of white chocolates pairs best with sweeter wines. Ice wine is a type of dessert wine made in cold climates from grapes left to freeze on the vines.

When the grapes freeze, their natural sugars become concentrated, resulting in intensely sweet flavours. Germany is especially know for its high quality ice wines called (eiswein) - and you can discover for yourself the charming villages, castles and vineyards of Pfalz on a half day wine tour. Photo credit: Gabriele Cantini & Moyen Brennbest red wine sg Vino Santo is a sweet wine unique to Tuscany. wine under 6 dollarsWhen you visit Tuscany, you are likely to see Vinsanto served as dessert along with dipping biscuits. top red wine nzThe crunch when you bite into a piece of milk chocolate and its mild taste, mimic the mouth feel of the biscuits which pairs beautifully with the wine.good wine to drink with dessert

Dark Chocolate With Sea Salt We were lucky to attend a chocolate themed event at Coya Restaurant in London where we had the opportunity to taste some great Ecuadorian chocolates paired with Ecuadorian wines. The chocolates were made by Montecristi Chocolate, Pacari Chocolate, and Hoja Verde Gourmet. Pacari Chocolate’s 70% Cacao Dark Chocolate with Salt and Nibs paired beautifully with Paradoja Wine's 2008 Cabernet Sauvignon & Malbec blend. one hope wine dogRed wines with notes of berries, chocolate, and cloves, harmonise well with the buttery, salty, and sweet flavours of the chocolate.best wine prices nz South Africa wineries produce a range of wines, but most notably, great white wines. South African Chardonnays have bold fruity aromas which complement the high cacao content of a semi-sweet chocolate coating while highlighting the sweetness from the strawberries.

Peanut Butter Chocolate Cups Banyuls from Southern France is a classic pairing for chocolates, but we are mixing it up by pairing it with peanut butter chocolate cups! This fortified wine is viscous, with strong strawberry and spice flavours. If you are a fan of peanut butter and jam sandwiches, you are going to love this match made in heaven.(Image credit: Jayme Henderson) Who says you can't drink wine with your ice cream? Ask most wine professionals, and they'll tell you, "Pairing wine with ice cream is one of those 'impossible pairings.' Go with beer or have a sip of whiskey, instead." But what if you are presented with a situation where wine is your only option, or what if you simply love wine and ice cream together? Adaptability is a positive quality, so let's break some rules. You might be asking why ice cream is difficult to pair with wine. According to dessert and wine pairing guidelines, the wine should be sweeter than the dessert, or else the wine may come across as flat.

The other element to consider is acidity. Most wines are inherently acidic. Think about it — you wouldn't squeeze lemon juice on your ice cream. The last component to think about is tannins. Sure, tannic wines — like Cabernet Sauvignon or Nebbiolo — may play well against rich dishes, but once you add a sugary component, the profile changes. All of a sudden, the delicate, sweet notes of your dessert are swept away by bitterness and dryness. (Image credit: Jayme Henderson) For all of you wine lovers, however, who want to enjoy a scoop of your favorite ice cream alongside your glass of vino, here are some of my favorite pairings. A couple of them definitely bend the rules. Look for Brachetto d'Acqui, a sweet, ruby-hued, semi-sparkling dessert wine with floral notes and hints of red berries. Banfi's Rosa Regale, $19, is an easy-to-find option. Add fresh raspberries or strawberries to this already delicious combination. Salted caramel's flavor profile is a perfect match for Pedro Ximenez ("PX") sherry.

I'm not talking about your plain 'ole cooking sherry, either. PX is dark and complex, the sweetest of sherries, with notes of espresso, caramel, and raisin. PX is another option to serve alongside or on top of your coffee ice cream. Alvear's "1927" Solera, at $20, is spectacular. Pair this Mediterranean classic with cava, a sparkling wine from Spain's Penedès region. Cava is a Champagne lover's go-to for a quality, budget choice. It's made in the same style as a Champagne, without the fancy price tag. I'd seek out a bottle of Marques de Gelida, a bright but toasty cava, priced around $16. Go with a chardonnay. The butterier, the better. The ice cream's rich, nutty, toasty flavors mimic the aromas of a buttery, oaked chardonnay. I like Picket Fence's Russian River Valley Chardonnay, $12. Also try to find Kendall Jackson's Late Harvest Chardonnay, $25. It's a rich, sweeter style of chardonnay. Moscato d'Asti is your match. Almost any sorbet tastes great with this bubbly, semi-sweet dessert wine.

Pour moscato over sorbet for a refreshing sorbet float. At about 6 percent alcohol, you won't get too much of a buzz. Robert Mondavi's Moscato d'Oro, $25, is my jam. For a more budget-friendly option, look for Saracco's Moscato d'Asti, $15. It's even twice the size. When I make a batch of homemade strawberry ice cream, I always have a glass of off-dry (ever-so-slightly sweet) rosé at the ready. Casal Garcia's Vinho Verde Rosé, $9, has a hint of effervescence, which is perfect for cutting the richness of ice cream. Its notes of strawberries, raspberries, and ripe watermelon complement strawberry ice cream. Opt for an off-dry riesling to pair with peach sherbet. Riesling is characterized by aromas of stone fruits — think white peaches, apricots, and nectarines. One of my favorites is Charles Smith's Kung Fu Girl, $11, out of Washington. Its bright acidity works well with the hint of cream in the sherbet, and the flavor match is spot-on.Vanilla ice cream is such a simple classic, but it is also a blank canvas for whatever toppings you are craving.

If you are garnishing with red berries, go with a late-harvest zinfandel, such as the one from Dasche Cellars, $24. If you are topping with nuts or chocolate, go for a tawny port, such as Penfold's Club, $14. Reference the box below for some more enticing options when it comes to toppings. The sour notes of plain Greek frozen yogurt pair perfectly with the similar tart flavor profile of Italy's dessert wine, vin santo. The extended barrel aging of these white wine grapes provide richness, as well as acidity. For the ultimate pairing experience, serve with baked spiced apples or pears. A great example is Antinori's Santa Cristina Vin Santo, $19. Here's where Australian shiraz comes out to play. Its rich, red raspberry fruits, chocolate nuances, and subtle eucalyptus notes are cross-complementary with mint and chocolate. I recently tasted d'Arenberg's the "Stump Jump" Shiraz, another Trader Joe's score for only $10. Pro Tip: Toppings Expand Your Wine-Pairing Options.Peaches, nectarines, or citrus always pair well with Sauternes, riesling, ice wine, or moscato.