Wine and chocolate-ginger mellow: 2 perfect matches

Perfect Wine Pairings for a Romantic Chocolate Dessert

It is said that chocolate and ginger are powerful aphrodisiacs, making them a perfect choice for a romantic Valentine’s Day dessert. To ensure your evening ends on a high note, pairing your delicious chocolate treat with the right wine is essential. Here are some tips and suggestions to guarantee a successful tête-à-tête.

For a Sweet Chocolate Dessert

If you choose a sweet chocolate dessert, such as one made with milk chocolate, it’s best to go with a red wine. Opt for a naturally sweet red wine like Rasteau, Rivesaltes, or Maury. The spicy notes of these wines will complement the subtle and complex flavor of ginger.

Our Suggestion:

Rasteau La Copado

• Type: Sweet Red Wine
• Notes: Spicy, with hints of dark fruit
• Pairing: Complements the sweet and spicy nuances of milk chocolate desserts.

For a Dark Chocolate Dessert

If you’re using dark chocolate, which has a more bitter cocoa flavor, pair it with a fruity, fresh, and slightly sweet wine. A Gewurztraminer from Alsace is an excellent choice. Its sweetness will balance the spiciness of the ginger while highlighting the citrus notes of the chocolate.

Our Suggestion:

Gewurztraminer Hahnemberg

• Type: Fruity, Slightly Sweet White Wine
• Notes: Floral, citrus, and spicy
• Pairing: Enhances the bitter cocoa flavor of dark chocolate and complements the ginger’s spice.

With these wine suggestions, you’re all set to create a memorable and romantic Valentine’s Day. Enjoy your dessert and the evening!

FAQ - Wine and chocolate fondant

Which wine goes with a milk-chocolate fondant?

For a sweet milk-chocolate dessert, reach for a red vin doux naturel such as Rasteau, Rivesaltes or Maury. Its sweet roundness matches the cake, while its spicy notes echo the ginger.

Does Gewurztraminer work with ginger?

Yes. This aromatic Alsace white is floral and slightly sweet, which softens the bite of ginger. Its citrus notes lift the bitterness of dark chocolate without covering it.

Why avoid a dry red wine with a chocolate dessert?

The tannins of a dry red clash with the dessert's sugar and turn harsh on the palate. A wine that keeps some residual sweetness suits a chocolate pastry far better.

What temperature suits a sweet wine with dessert?

Serve a red vin doux naturel around 14 to 16 °C, just below room temperature. A Gewurztraminer goes colder, near 8 to 10 °C, to keep its aromatic brightness.

What is a vin doux naturel like Maury?

A vin doux naturel is a wine whose fermentation is stopped by adding alcohol, keeping part of the grape's natural sugar. Maury, Rasteau and Rivesaltes belong to this family and pair readily with chocolate desserts.