The AMBRIONA Wine Paring Experience

 The pairing of wine and chocolate is an art in itself, as much as it is a science. When it is done correctly, the different flavours and the complexity of both these offerings balance each other out, and hence in the process, complement one another like nothing else.
Wine and chocolates have a lot of commonalities. For starters, they’re both considered aphrodisiacs. They both also contain flavanols, which are valuable antioxidants. Hence, these similarities render them nothing but ideal for paring.
When you are serving multiple wines, it is recommended that you start with the lightest one and then gradually move up to the stronger ones.
There are 2 types of pairings :
Congruent paring - A congruent pairing creates balance by amplifying shared flavour compounds.
Complementary paring - A complementary pairing creates balance by contrasting tastes and flavours.
Now, when you are trying out the matching of chocolate with wine, it is recommended that you first take a sip of the beverage of your choice and swirl it around your mouth.
Next take a bite of the chocolate, let it melt inside your mouth and consequently, allow its flavours to fully coat the innards of your mouth. Do remember to keep breathing, for this will help the air inside your mouth in bringing out all the flavours.
Our patrons are also encouraged to experiment and find out what suits their inclination best. One way to do so would be by inviting friends and family. You could then intermingle different flavour notes of the chocolates with their wine counterparts and find out the combinations you like the most.
 
For example, say you tried a piece of chocolate and followed it up with a particular wine or visa -versa, and it left a bad taste in your mouth. You would not be wrong in inferring that it was not a right match. You will know when it is the right match, when the flavour blend smoothly in your mouth and leave a wonderful trail of taste that you cannot help but relish.
 Most of the recommended parings are as per the Congruent method.

Name of Chocolate

(Cocoa %)

Recommended
Wine for Paring
Flavour Bridges

Single origin south
American dark
chocolate

(71%)

Chenin Blanc
Chardonnay
Port Wine
Cabernet
Sauvignon
Bold, citric, Fruity &
Earthy elements

Signature blend dark
chocolate

(55%)

Merlot
Shiraz
Borlo
Late Harvest Zinfandel
Fruity, Smokey &
Spice elements

Roasted Almond with
Milk chocolate or a
White chocolate

(33%)

Rose
Pinot Noir
Dessert wines
Sweet & Mild critic
elements