Dark chocolate, cabernet, shiraz, bordeaux
Dark chocolate, red wine pairing
A good pairing of wine and dark chocolate is when neither dominates the other. A full bodied wine will bring out the richness of the chocolate. You can then identify the flavors that are coming from both wine and chocolate. The more acid the chocolate contains the more acidic the wine should be. The more tannins (astringent components that give wine its structure) are in the the wine, the more complimentary fat contained in the food will be. The good fat contained in the nuts and seeds of our artisanal creations make for a perfect match.
Our artisan chocolate truffles can be characterized as bittersweet. Their content in cacao is 95%, which is exceptionally high, but the acidity of the cacao is softened by the fat of the nuts in the truffle.
Wine with a strong roasted flavor and a chocolate hint can be an amazing association for HNINA's gourmet truffles. Cabernets, California Zinfandel, Australian Shiraz, Spanish Grenache and French Bordeaux generally have been pairing really well with our truffles. Indeed, wine's audacious fruity aromas harmonize perfectly with the nutty flavor and texture of HNINA's truffles.