6 chocolate and Québec wine pairings for Easter

In the past, I had never combined chocolate tastings with wine. But with Easter coming, I thought I might try it and then share my chocolate-and-wine-pairing experience. Here are a few basic principles:

3 tips to determine the proper pairings

1. Red wines, rather than light and fruity wines, go nicely with bitter and bittersweet chocolate.
2. Wines that are fuller bodied and more complex are better supported by a coffee or cocoa-bean flavoured extra-bitter dark chocolate.
3. For a chocolate pairing with white wine, you need to find the main wine aromas and then be steered toward some good chocolate with complementary tastes.

3 tasting tips

1. It’s better to have the chocolate and wine at the same temperature. The recommended temperature is room temperature.
2. The tasting order goes from the driest white wine followed by the fruitiest wine. Next comes the red wines, from the lightest to the most full-bodied. Wines with the most liqueur are the ones you should save for last.
3. When you start tasting your pairings, do it in this order:  sip, take a bite, sip. This way of tasting will help you gain a greater appreciation of the flavour balance between wine and chocolate.

My 6 favourites

First, I selected a few wines from Domaine Les Brome then I went to our friends at the Chocolate Museum in Bromont where Michel, the owner, helped me make an informed choice based on the characteristics of the wines I picked out. They have an impressive selection and all of their chocolates are outstanding.

So, after many delicious tastings, here are my favourites:

Courville Brut sparkling wine and praline-flavoured chocolate.

This might seem rather bold at the start but it’s a compatible combination. The white chocolate lifts the palate while the praline complements the brioche bread taste of the sparkling wine.

Vidal white wine and dark honey and ginger chocolate.

Together, these two delights create an explosion in your mouth! I knew beforehand that the Vidal would match up well with the ginger, yet I was still extremely impressed by the quality of this pairing.

Cuvée Julien red wine and pink peppercorn chocolate.

This pair has an impressive balance. The acidity of the wine and bitterness of the chocolate go well together. Especially when you crunch into the peppercorn and the piperin tickles your tongue.

XP version 3 red wine and orange-flavoured dark chocolate.

Another pairing that’s bold and a pleasure to taste. The candied orange is hardly bitter at all and the acidity doesn’t affect the wine’s balance. And, since there are cocoa flavours in the XP, it makes it easier to have a wine and chocolate matching.

Détente rosé wine and  chocolate-liqueur cassis.

This pairing is a delicious treat. It’s light and fruity. I could easily have eaten more. Vendanges Tardives liqueur wine and pear-and-cranberry flavoured dark chocolate. This is a simply divine pairing, you’ll be begging for more. It’s a nice discovery that was recommended by the Chocolate Museum people.

All you need is a touch of boldness and creativity to do these pairings.

Domaine Les Brome wines and Bromont Chocolate Museum chocolates are a perfect complement for Easter. And who said chocolate was just for kids…

Happy  Easter!