Science Behind Baking with Wine and Chocolate Pairing

Written By Oak & Keys

The notion that dry wine doesn't compliment dark chocolate is a common belief, and this claim has some validity. Both wine and chocolate contain tannins, phenolic compounds that interact with proteins in our saliva, resulting in a dry and unpleasant mouthfeel. Opting for a wine with a high tannin concentration, such as Cabernet, can intensify this undesirable sensation when paired with bitter dark chocolate. However, selecting a wine with a lower tannin content, like Prosecco, or pairing it with high-quality dark chocolate can yield a more harmonious combination. Tannins exhibit a strong affinity for lipids and fatty foods, explaining the successful pairing of high-tannin wines with heavy or high-fat dishes. Interestingly, high-quality dark chocolate with tannins can complement a dry wine like Cabernet.

Wine Pie Baking Tips:

Wine, being highly acidic and sugary, requires careful consideration when incorporated into baking, especially when working with ingredients like starch. Starch tends to become softer, less cohesive, and elastic in acidic environments. To accommodate this, it's advisable to blind bake a pie crust before incorporating wine into the recipe. This process ensures the pie crust maintains its desired texture and structure.

Pairing chocolate with wine can be a delightful experience if you consider the characteristics of the chocolate and the wine. Here are some classic and delicious chocolate and wine pairings:

High Quality Dark Chocolate (70-85% Cocoa):

  • Wine Pairing: Cabernet Sauvignon or Bordeaux

  • Why: The robust flavors of dark chocolate complement the tannins in Cabernet Sauvignon, creating a rich and balanced pairing.

Milk Chocolate:

  • Wine Pairing: Merlot or Zinfandel

  • Why: The smoother, creamier profile of milk chocolate pairs well with the fruitiness of Merlot or the boldness of Zinfandel.

Bittersweet Chocolate or Higher Tannin Chocolate:

  • Wine Pairing: Prosecco, Syrah, or Shiraz

  • Why: The intensity of bittersweet chocolate is complemented by the bold flavors and spiciness of Syrah or Shiraz.

Chocolate and Caramel:

  • Wine Pairing: Malbec or Red Zinfandel

  • Why: The combination of chocolate and caramel calls for a wine with a bold flavor profile like Malbec or Red Zinfandel.

Citrus-Flavored Chocolate:

  • Wine Pairing: Sauvignon Blanc or Champagne

  • Why: The brightness of citrus-flavored chocolate complements the acidity and crispness of Sauvignon Blanc or Champagne.

Remember taste is subjective and plays a significant role in pairing success. To find your perfect pair, start with one type of wine (like cabernet) and sample different types of chocolate as you sip. Try not to try too many wines and chocolates as it may overwhelm your taste buds. 

SOURCES

  • M. El-kalyoubi, Quality characteristics of chocolate – Containing some fat replacer(2011)

  • Fernanda Araujo Pimentel, Julio Alberto Nitzke, Cláudia Blauth Klipel, Erna Vogt de Jong, Chocolate and red wine – A comparison between flavonoids content

  • Izmari Jasel Alvarez Gaona, Martín L. Fanzone, Jorge Chirife, Rebeca Ferreras-Charro, Ignacio García-Estévez, María Teresa Escribano-Bailón, Mara V. Galmarini, Phenolic composition and sensory dynamic profile of chocolate samples enriched with red wine and blueberry powders

Oak & Keys
Previous

Science Behind Pancakes
Next

Science Behind Puff Pastry