Swiss wine and chocolate: a harmonious combination for Valentine's Day

Both are characterised by their complex and multi-layered aromas. When the chocolate is carefully combined with the right wine, a fascinating interplay of sweetness, bitterness, acidity and texture is created.

The more tannin the wine has, the more bitter the chocolate can be. However, soft wines are generally the best choice when it comes to combining with chocolate. The important thing is that the flavours complement each other without one dominating the other.

1. Aromatic harmony: The intensity and flavours should be coordinated with each other. Full-bodied wines harmonise with intense chocolate, while lighter wines go well with more subtle varieties.

2. Balancing sweetness: A simple rule of thumb is that the wine should be at least as sweet as the chocolate to create a balanced taste experience.

3. Consider texture: creamy chocolates go well with wines that have a velvety structure.

When pairing wine and food, you can experiment to your heart's content. Discover your favourite combinations by trying out different combinations!

Dark chocolate (70–85% cocoa)

• Suitable wine: Pinot Noir

• Why this combination? The elegant fruit and soft tannins of a Pinot Noir from Graubünden contrast wonderfully with the bitterness of dark chocolate. Fruity notes such as berry aromas enhance the delicate nuances of the chocolate.

Milk chocolate

• Suitable wine: Gamay

• Why this combination? The sweetness and creamy texture of milk chocolate is perfectly complemented by the fruity lightness of a Gamay from the Geneva or Neuchâtel regions. Aromas of cherry and strawberry emphasise the mildness of the chocolate.

White chocolate

• Matching wine: Muscat

• Why this combination? The pronounced sweetness and fat content of white chocolate is counterbalanced by the refreshing floral and tropical notes of a Muscat.

Chocolate with nuts

• Suitable wine: Chasselas

• Why this combination? The mineral and discreet character of a Chasselas from the canton of Vaud harmonises perfectly with nutty chocolates. The wine's delicate acidity balances the rich texture of the nuts.

Chocolate with fruit filling

• Suitable wine: Merlot

• Why this combination? The fruit flavours in the chocolate, such as raspberry or cherry, are complemented by a full-bodied Merlot from Ticino. The pronounced fruitiness and balanced body of the wine round off the experience.

It is not always possible to combine wine and chocolate. The following combinations should be avoided:

Wines that are very rich in tannin with milk chocolate can create an unpleasant metallic taste.

Dry wines with very sweet chocolates can taste insipid.

White chocolate is overwhelmed by overly heavy red wines.

Chocolate with intense spices (e.g. chilli or cinnamon) does not go well with light wines.

If you follow these tips, nothing will stand in the way of a romantic moment of pleasure. A joint tasting of Swiss wine and chocolate is perfect for a successful Valentine's date.