Chocolate comes in a variety of styles, has either a warming sweetness or
moreish bitterness, but always has a great depth of flavour, so that means
your wine has to. From dark and bitter to milky and creamy, the drink you
choose should always be sweeter than the chocolate itself.
Sanchez Romate Pedro Ximenez is my choice for good quality milk and dark
chocolate. A rich, unctuous and totally sensual wine, it has decadent
aromas of freshly ground baking spices, Christmas pudding, mahogany wood
and walnuts. The palate is filled with whipped brandy butter, raisins and
dark roasted coffee.
For chocolate more bitter, try the Sanchez Romate Cream Sherry. Made from
Palomino Fino with a small addition of Pedro Ximenez, this wine suits the
bitter things in life. Spicy and buttery, with cherries macerated in
brandy. A sweet attack on the palate, upfront notes of sweet cinnamon and
hazelnuts, it finishes relatively dry to pair beautifully with the bitter
cocoa notes of chocolate. Read more about these wonderful styles