Agreements and disagreements

It's hard to match wines and chocolates with your eyes closed. The organoleptic profiles are so varied and the tastes of each one are unique... The observation is all the more frustrating because everything brings them together: they both share the same semantics and a similar fermentation process. In that case, what can I say? Of course, there are some clichés. Starting with the "traditional" pairings with old whiskies and rums. A particularly successful pairing, according to specialists, in the presence of African chocolates, from Ghana or the Ivory Coast for example, rich by nature, full of body, bitterness... Still, the times call for light endings of repas . What to do then? On milk chocolates, white wines with a nice amplitude and low acidity, such as old Burgundy, Hermitages or Saint-Péray change, for the better. On dark chocolates, things get tricky. Some recommend Syrah wines, whose fruity notes flourish on pure Madagascar origins. Patrick Roger in the lead. But, other than that... Unless, like him, you prefer chocolate as a starter, at a time when the palate is still light and the world of possibilities is vast...