Pairing
What chocolate pairs with red wine?
Dark chocolate around 70% cacao pairs best with red wine — high enough in cacao to stand up to tannins, low enough in bitterness to avoid clashing. In our 2,128-bar catalog, 194 bars are matched to Cabernet Sauvignon and 161 to Pinot Noir, and the bars we pair with wine average 70% cacao.
As a rule: bold, tannic reds (Cabernet, Syrah) want intense, fruity dark bars — Madagascar and Venezuela origins shine here. Lighter reds (Pinot Noir) prefer gentler 60–70% bars with red-fruit and floral notes. Sweet dessert wines are the most forgiving partner: 235 bars in our catalog pair with them, including higher-cacao and even milk chocolates.