5 Tips to Make Chocolate & White Wine Pair Beautifully

Editor’s note: Wine and chocolate can be even more delicious when expertly paired. We recently looked at how to pair red wine and chocolate, now we turn to white wine. 

Chocolate and wine are tops for sheer eating and drinking enjoyment. A rich, decadent morsel (or two) of chocolate is so satisfying, and few beverages in the world can rival wine’s complexity and depth of flavor. Both are loved worldwide, and deservedly so. Pairing them, however, is not always so simple. 

People usually hesitate when faced with the prospect of creating combinations, uncertain of what the best strategy for bringing them together is. This hesitancy is only magnified when the bottle is a white wine. For some, that detail can start a downward spiral of doubt, and maybe even a scramble back to the comfort pairing with red wine brings. At least red wine has body and structure with lots of berry flavors. White wine is so different, so uncomplicated, so…not red wine, right? 

The answer is both yes, and no. It’s true that red wine typically has more heft. Even lighter red wines usually have more structure and body than the average white wine, and that can make it challenging to pair with. The good news is white wine has its advantages, as well. Usually chilled and more refreshing, white wines tend to be brighter and more energetic on the palate. It also works out that many sparkling wines are white as well. 

The truth is white wine can be every bit the capable pairing partner for chocolate. Just need to keep a few guidelines in mind, and you’ll have a great experience.

Here are some tips for pairing chocolate and white wine. 

Don’t Assume White Wine Pairs with White Chocolate

One of the greatest misconceptions about pairing wine and chocolate is the assumption that if the wine is white, the chocolate must be as well. While there is no denying that some white wine goes wonderfully with white chocolate, it is far from the only option that will work. 

Milk chocolate and dark chocolate differ from white chocolate in a few ways. The most noticeable difference is in the color, having the brown color people expect when they hear the word “chocolate”. That color change is caused by the addition of cocoa solids, the brown ingredients found in cacao beans. (White chocolate only uses the whitish cocoa fats of the bean, hence the white color. No solids.) These cacao solids are also responsible for the chocolatey flavors everyone loves. 

They also differ from white chocolate by typically not being as sweet, especially dark chocolate. The higher the cacao percentage, the less room for cane sugar, honey, and other sweeteners. This reduction in sweetness can work perfectly well with white wines so long as they can match the intensity and strength of the chocolate. Pump Street’s amazing 66% cacao bar with sourdough and sea salt is gorgeous with a full-bodied chardonnay such as Arrington Vineyard’s double-gold award winning 2021 Chardonnay. The warm, spicy notes of the wine handle the chocolate easily, while the oakiness melds with the sourdough and sea salt seamlessly, resulting in an oh-so-satisfying pairing. 

Match Fruit Flavors 

One great technique for pairing wine and chocolate is bringing together options that share flavors. If your chocolate has bright and lively fruit flavors, choose a white wine that shares those characteristics. 

Amedei’s excellent Toscano Blond has apricot and peach in it, making the 63% cacao bar seem lighter and fruit driven. Pairing it with a wine that shares those traits will only strengthen the pairing. Chenin Blanc would be a superb partner for this chocolate, especially versions that are just a touch off-dry. The slightly rounder mouthfeel of the wine will plump up the chocolate’s texture a little, making the pairing softer and richer. Try Grafted Cellars’ 2021 Chenin Blanc, a beautifully complex wine that scored 95 points at the 2022 New York International Wine Competition! 

Citrus can make another great pairing partner. Chocolate-covered candied orange peel is just begging for a white wine that shares its flavor. Dry riesling from the Mosel region of Germany is an excellent choice. Not only will the orange flavors in each create a beautiful harmony between wine and chocolate, but the riesling’s naturally plumper mouthfeel will also add a velvety texture to the pairing. 

Pay Attention to Herbal Notes, Spice & Texture

There’s more to wine and chocolate than the fruit flavors! Some chocolates have spicy flavors. Some wines have beautifully herbaceous personalities. Just like considering fruit, these characteristics can be used to create delicious pairings. Lindt’s dark chocolate with chili pepper is sweet and spicy, making it a great partner for an equally zesty Gewurztraminer. 

Texture can play a part as well. The Endangered Species 55% dark chocolate bar with oat milk and rice crisps is as fun to eat as it is delicious. That added texture from the crispy rice puffs makes it a fun partner for a white wine that has some body and texture, such as Semillon from Bordeaux. If you want to sweeten the combination up a little bit, try a lightly-chilled Tokaji from Hungary. 

Consider Acidity

White wine’s secret superpower is acidity, an organic compound found in foods and beverages that provides a tart, refreshing quality. Some acidity is easily perceived, like when taking a sip of ice-cold lemonade. The bright, nearly sour acidity quenches your thirst immediately. At other times, acidity can be a little more subtle. A fully-ripened pear tastes sweet and mellow - you almost completely overlook the soft acidity underneath the sweetness, keeping the flavor from becoming too cloying. 

For both wine and chocolate, acidity plays a huge role in how they are perceived when consumed. A wine with too much acidity will be nearly undrinkable, yet too little acidity will make the wine taste dull and lifeless. Chocolate faces the same challenge, although with different acidic compounds. Manage those acidic qualities well, and the result is a gloriously balanced treat. Fail to control them and the chocolate may come off as extremely bitter and even a bit “goaty” in flavors. (The main acid in milk solids is butyric acid, which can come across as turning animally or even rancid when it starts to break down.) 

Acidity is an important part of a wine or chocolate’s personality and can be used to your advantage to strengthen a pairing. If you prefer a white wine with higher acidity, such as Melbourne International Wine Competition Double Gold winning Neve Hawkes Bay Marlborough Sauvignon Blanc 2021, a classic sauvignon  blanc from New Zealand, pick chocolate that will contribute to that brightness and energy. For example, Marou’s incredible 68% dark chocolate bar with kumquat explodes with bright fruit, matching the wine’s energy and zippiness. 

Bubbles can be magical!

Wines with carbonation can make excellent pairing partners for the right chocolate. If bubbles are on the pairing menu, consider the style of wine being served. Prosecco from Italy will have a softer personality than a bone-dry Spanish Cava. A sweet Moscato like the 2021 Moscato “Dots” from Jacob’s Creek will have an easier time matching the body of milk chocolate than a German Sekt will. 

Beyond the physical attributes of the bubbles, these wines also have flavors that can be used to bring out the most in your pairings. French Champagne often has flavors of brioche, a sweet egg-based bread such as the lovely vintage Champagne Telmont Vinotheque 2012 a NY International 2022 Double Gold winner. What better chocolate to pair with it than Pump Street’s 62% cacao dark chocolate bar mixed with browned flakes of actual croissant? The buttery, bready tones of both wine and chocolate will come together beautifully. Looking for more bubbles? Check out our guide to sparkling wine and chocolate pairing.