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Wine and chocolate… two of God’s most revered gifts and humanity’s most celebrated gustatory creations, coming in a range of colors and flavors. You already know how divine Brachetto and milk chocolate can be together. I posted on it last year and apparently I had posted on it years before. (Oops. Just take that as a sign of how good it is.) 🙂

But are wine and chocolate better together, or should each just be enjoyed on its own? If so, which ones work together and which ones flat out don’t? Since Valentine’s Day is imminent, I’d like to explore this question with you, with the goal of sending you home with an amazing wine and chocolate pairing that will score some serious brownie points with your loved one(s). No pun intended with the brownies.

Today, we’re going to step out of the light and into the dark and sensual realm of chocolat noir. But what to pair with the darkest of the dark, the richest of the rich? Be prepared – it’s an indulgent pairing that may or may not be what you’re thinking.

Compared to milk chocolate, dark chocolate is bitter, with fruity notes, and very tannic, thanks to those blessed polyphenols that are so good for us and cause the grippy sandpapery feeling in our mouths. And what do a lot of red wines tend to be? Dry, bitter, and tannic. You would think all these shared traits would make for a great pairing, but it frequently has the opposite effect in the mouth – bitter and bitter do not make good bedfellows (duh, says every couple alive). Some other red wines probably go well with dark chocolate, but pairing can get tricky and takes some trial and error. You have to take into account more factors in the wine (sweetness, alcohol, acid, tannin, fruit, etc.), and this requires more experimentation than I have time for today (or tonight as I write this).

But one type of red wine is always a sure bet and a foolproof partner to dark chocolate… ruby port.

You have to try it to believe it.

Ruby port? you ask, confused. Not Cabernet Sauvignon? Not Merlot?

Um, a resounding yes, and here is why.

Ruby port and dark chocolate are a perfect match because they create balance together. The richness, intensity, and body of both are similar, but the port’s sweetness contrasts beautifully with dark chocolate’s bitterness. Dark chocolate will simply amplify bitterness and tannins in a dry red wine like a Cab or Merlot and make for a disappointing pairing. We can’t have that now, can we?

I am lucky enough to have some Bacovino Rubi 2020 Red Mountain Dessert Wine lying around, and opened some up to pair with dark chocolate. Sumptuous, silky, and made from Washington Syrah grapes versus the traditional Portuguese grapes (various Tourigas and Tintas), it’s a divine treat that showcases well the depth and beauty of Washington grapes in this wine style.

Here is all you need to know about this lovely wine:

• 100% Red Mountain Syrah made into a port-style dessert wine
• $45/bottle
• 19.5% ABV
• Beautiful label that commends itself as an attractive Valentine’s Day gift
• Sweet and smooth but the acid and alcohol pull it back from “syrup” territory
• Delicious right now, but imagine laying it down for a number of years – whoa baby! It will just continue to get richer and more complex with age.
• Deep ruby color
• The winemaker notes: “Appealing red fruit and white pepper followed by a lengthy, candied finish.”

For the dark chocolate, I used Private Selection 72% Cacao Dark Chocolate Swiss Bar from my local grocery store. It’s absolutely delicious chocolate and is typically less than $3/bar (so you can splurge on this amazing dessert wine). When paired with the port, it’s like a chocolate covered cherry exploding in your mouth. Dear. God.

Look no further for your Valentine’s Day gifts.

While there are numerous wine and chocolate pairing recommendations for Valentine’s Day, many might not be steering you in the right direction. Ruby port and dark chocolate is a time-tested, decadent, indulgent pairing that is a guaranteed hit. You could use any dark chocolate bars, truffles, or even a flourless chocolate torte. Just make sure it’s dark chocolate, not milk.

Random tip from a winemaker I spoke to not too long ago – she recommended enjoying port/dessert wine as an aperitif (a before dinner drink). I tend to think of port keeping post as the ultimate dessert wine/after dinner drink (which it rightfully does), but what a novel way to think about it: a little treat for when you want to sip some wine while you make dinner. Put it in a little crystal glass and turn cooking dinner into less of a chore. 🙂

Are you a dark chocolate & ruby port fan? Comment below with your favorite brands! And let me know if you try the Rubi. 🙂

Happy Valentine’s Day/Wine & Chocolate Day, readers! ❤