I'm not sure who first had the idea of pairing red wine and chocolate together, but it's gotten out of hand. For once and for all, let me say it loud and clear: dry red wine and chocolate do not go together. Why would someone lie to you and try to convince you that this is something you should enjoy? Why would the powers that be—the red-wine pushers and the chocolate coercers—set you up for such flavor failure, particularly around Valentine's Day when presumably you want to impress the object of your affections? But I'm here to help. Here's why the combination of red wine and chocolate is never going to truly taste good. A sip of dry red wine without any perceptible sweetness will turn bitter and sour when taken with sweetened chocolate. Unless you're munching on plain roasted cocoa nibs, back away from the Cabernet, please. Pairing wine and chocolate isn't hard, though—look for a wine with some sweetness, and the whole thing can come together beautifully. Don't let the word "sweetness" or the phrase "dessert wine" scare you away.

We're not talking about wine coolers here. cases of wine for sale ukA proper dessert wine, when paired with a sweet food, will taste less sweet than it might on its own. what time can you buy wine in floridaThink of the wine as the raspberry syrup drizzled across your molten chocolate cake: it adds the contrasting flavor to make the chocolate pop.best wines from 2013 vintage The first step: identify your chocolate. where to buy total wine gift cardsAre you 80% cocoa kind of person or do you have a thing for milk chocolate mousse? best wine resorts in the world

Again, sugar is what we're talking about. best wine to cook seafood withThe darker the chocolate, the less sweet it is, and the less sweet the wine needs to be for a perfect pairing. Do you make delicious chocolate pudding with cups of sugar in it? That's going to call for a sweeter wine. Also think about what is accompanying your chocolate. Are you enjoying a chocolate and berry tart? The fruit may add some bright acidity that will mute the sweetness of the dessert, so that you can select a less richly sweet wine. That may call for a less fruit-forward wine in favor of one with savory flavors. Ok, you've got the theory. Let's get you set up with some specific recommendations. You've got to love chocolates nestled in a tacky red foil heart-shaped box...but you'll love them even more with something to sip alongside. This classic Valentine's Day gift calls for a young and bright dessert wine like a ruby port.

These are babies compared to aged or oxidized ports, but a ruby is meant to be drunk when young. The style offers bright red berry flavors and lovely sweetness with an extra alcoholic kick from the traditional addition of distilled spirit to the wine. The ruby port from Quinto do Infantado is a favorite of ours—and offers great value so you can splurge for a 36-piece truffle box. Light and airy mousse (such as this one) deserves a more sprightly wine, perhaps something with bubbles. A Brachetto from Italy's Piedmont region is lightly sparkling and semi-sweet. Think of it as a red version of Moscato, but with more herbal and fresh-picked strawberry flavors. Brachetto is also a bit lower in alcohol, helping to ensure that you'll be awake for whatever comes after a romantic dinner. We like the well-balanced 'Birbet' from Cascina Ca 'Rossa, which has enough acidity to keep it from being cloying. This gooey and intense dessert can handle a denser wine. The warmth of the cake's liquid center is well-matched by a fortified wine, and something aged will have added complexity that plays well with the richness of the cake.

We continue to be obsessed with wines from Maury, a French region near the more famous Banyuls that makes fortified wines with a less hefty price tag. Maury wines are fortified (like port is) so that they have both higher alcohol and residual sugar. The reds are made from Grenache grapes, and are brooding enough for this serious dessert. The Mas Amiel 10 Ans d'Age reminded us of concentrated blackberries...with a touch of walnuts on the finish. Now that you have some ideas to get started with, get out there find some chocolate! Let us know in the comments: do you have a favorite wine to drink with chocolate? Are you into port with dessert? Chocolate is the confectionery match to wine. Perhaps this is because the process of making chocolate is very simliar to wine. Both cocoa beans and wine are fermented with the very same type of yeast. No wonder there are so many wine and chocolate lovers! Chocolate is the confectionery match to wine. Despite the affinity for one another, many wine and chocolate pairings fight for the same ‘palate space’ making the whole experience taste like crap.

Fortunately for you, there are wine and chocolate pairings that will induce a standing orgasm… Let’s take a look at the very best wine and chocolate pairings imaginable. If you’re into technicalities, white chocolate isn’t really ‘chocolate’ because it doesn’t include cocoa, just cocoa fat. This little fact makes it one of the more versatile pairings with wine. Recommended Wines Rosé Port, Ice Wine, Muscat, Orange Muscat, Moscato d’Asti, Sweet Tokaji, Vintage Port, Lambrusco (Dolce or Amabile), Brachetto d’Acqui Tastes Like Strawberries The new style of Port, Rosé Port, adds nuances of strawberries. Good with Macadamia Nuts A Muscat such as Muscat de Frontignan will add tropical fruit flavors–a great fit for white chocolate macadamia nut cookies! Blueberries and Cream A bottle of 2000 Vintage Graham’s Port makes a white chocolate pairing taste like blueberries and cream. A truly great milk chocolate will appease even the most ardent dark chocolate lover.

For instance, did you know the ethereal ganache on the inside of truffles is usually half cream and chocolate? The cream adds a little extra fat so you will find it working better with more wines than dark chocolate. Recommended Wines Moscatel de Setubal, Montilla-Moriles, PX Sherry, Creamy Sherry, Rasteau, Aged Vintage Port, Rutherglen Muscat Simulating Caramel A well-aged Montilla-Morales like Bodegas Toro Albalá will make you think you just popped a caramel in your mouth. The Chocolate Cake Effect I’ve served several diners who were drinking a Shiraz with chocolate cake. It’s possible that the addition of starches and fat to a chocolate cake may work with more dry-style red wines. (What do you think?) What is the best way to enjoy Chocolate? TCHO Chocolate recommends that you break your chocolate bar into small bitesize pieces. Listen for the ‘snap.’ –the crisper the break, the better tempered your chocolate is. Don’t chew your chocolate, just place it on your tongue and let it melt in.

53% Milk Chocolate by Tcho Chocolates in SF. Caramel adds sweet salinity to chocolate. Caramel chocolates are the perfect harmony of sweet, salty, fat and bitter. Pairing wine with caramel chocolate can either be congruent or complimentary. Congruent Wine Pairing PX Sherry, Vin Santo, Cream Sherry, 20 year Tawny Port, Moscatel de Setubal, Madeira, Amontillado Sherry Complimentary Wine Pairing Moscato d’Asti, Demi-Sec Champagne (a sweet champagne), Brachetto d’Acqui, Asti-Spumante, Lambrusco (Dolce or Amabile) Sometimes the perfect flavor combination is found in the strangest place. A wine that’s usually disregarded as a simple cooking wine, like Cream Sherry, does wonders with salty sweet flavors. Cream Sherry is actually an Oloroso Sherry that has been sweetened, usually with the Pedro Ximénez (PX) grape. Lustau offers a cream sherry that’s worth drinking straight. Pink Salt Caramel Dark Chocolate by Theo Chocolates in Seattle. A true dark chocolate has a minimum of 35% cocoa solids, but the numbers get even higher than that.

There are 99% dark chocolate bars out there that will dominate you. Dark chocolates typically don’t like to share ‘palate space’ with other bitter, non-sweet things like a high tannin Mourvedre. Recommended Wines Vin Santo, Port, Late Harvest Zinfandel, Banyuls, Maury and believe it or not: ChinatoPeanut butter cups are serious business. With all nutty chocolates, such as almonds, hazelnuts and peanuts, look for a wine that accentuates the nutty flavors. Amontillado Sherry with a Reeses is unforgettable. Amontillado Sherry, Oloroso Sherry and Madeira What about flavored Chocolates? There are many chocolate flavorings out there like mint, cherry, and even spices like chile or ginger. When attempting flavored chocolate wine pairing, focus on the accenting the flavor. 70% Dark Chocolate Mint by Theo Chocolate in Seattle A Syrah Port often has nuanced notes of eucalyptus that will bring out the mint taste. Supercharge your wine smarts with a beautiful (and useful) poster.