How to match wine and chocolate

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 here.

Sanchez Romate Pedro Ximenex $54.95

Sanchez Romate Cream $39.95

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