Chocolate Bunnies & Co. with the best wines

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Easter is the time to let your chocolate and wine fantasies run wild. The golden rule is this: the sweeter the chocolate, the sweeter the liquid accompaniment should be. Otherwise, you will perceive the wine as acidic or tasteless sour.

white hot

White chocolate contains no cocoa beans, only cocoa butter, and is therefore less bitter than dark chocolate. This entails a high residual sugar content in the wine. Good opportunity to bring a Trockenbeerenauslese or an ice wine! Served at 10 to 12 degrees, the fun factor is the most.

delicate blonde

The blonde chocolate special has been turning our heads for several years! Extra creamy and with subtle caramel notes, it’s always worth the temptation. A multi-layered dessert wine, such as Cream Sherry or Marsala Dolce, will accentuate its melting appeal and will make sweethearts munch on ease.

The Pink Panther

The monotonous world of chocolate mixed well with the Ruby cocoa variety. It is naturally pink and dazzles with its fruity nuances. In the same color palette, a sparkling wine with a red fruit character, for example a pink champagne with sweetness doux, or a ruby ​​Brachetto d’Acqui is a discovery.

first cream

A flavor that doesn’t just appeal to the taste buds at Christmas: Tawny Port. Enjoyed alongside a piece of milk chocolate, hazelnut fudge or a decadent praline, spicy, complex Portuguese rounds off the feast in style.

Bittersweet Symphony

The unusual combination of dark chocolate and white vermouth is something for the daring. As it is known, courage is rewarded, in this case the aromas reinforce each other and have an invigorating effect. Do you like more common? A delicious alternative is a sparkling Asti Spumante.

Source : Blick