Release Date: February 6, 2026
Photo provided by: Estelle Tracy from 37 Chocolates
What happens when three people that are passionate about pairing complex foods with complex beverages get together? You get THIS wine and chocolate pairing. Estelle Tracy, from 37 Chocolates, leads us through a chocolate and wine pairing, showing us how much fun it can be to pair different craft or bean-to-bar chocolates with wines. She even added a very special tip for pairing wine and chocolate together for those that absolutely love these combinations. Today’s wine tasting illustrates part of Estelle’s Wine Pairing Guide with Chocolate. Plus, she shows us how possible it is to enjoy these pairings in case you didn’t think it was possible! If you’re interested in trying this approach in your winery, Estelle’s information is in our Show Notes and we encourage you to check out her work!
Links for things mentioned in this episode:
- Three of today’s chocolates that we paired with wine are from Estelle’s “Chocolate Bundle for Wine Pairings” on the 37 Chocolates website and available for purchase. Other resources available on the 37 Chocolates website:
- FREE PDF through 37 Chocolates: Beginner’s Guide to Wine and Chocolate Pairing
- The “Adventurous Palate” Chocolate Bundle for Wine Pairings (for purchase at 37 Chocolates)
- You can also review Estelle’s resources and information in our previous podcast episode, Season 2, Episode 5: Chocolate and Wine: A Sense of People and Place
- Pairing 1: Sparkling Wine paired with Castronovo White Chocolate with Lemon and Lemon Sea Salt
- White chocolate is made from the fat portion of the cacao bean. Cacao beans are about 50% fat, which is separated from the cocoa powder (cocoa solids).
- Many sparkling wines have crisp acidity while the white chocolate is quite fatty and creamy. This contrast can go quite well together.
- Also likes pairing white chocolates with something citrus-focused.
- Chocolate Selection from Estelle: Castronovo Chocolate. We specifically tasted the White Chocolate with Lemon and Lemon Sea Salt. (This chocolate is also available through 37 Chocolates.)
- Wine Selections:
- Denise’s Wine: Campo Viejo Cava
- Virginia’s Wine: Mumm Napa
- Pairing 2: Pinot Noir paired with Amano 55% Dark Chocolate Raspberry Rose; Moka Origins 58% Ghana Dark Milk Chocolate, and Moka 72% Dark Chocolate Cherry
- Chocolate Selections from Estelle:
- Amano Chocolate: We specifically tried the Raspberry Rose 55% Dark Chocolate (This chocolate is also available through 37 Chocolates.)
- Moka Origins Chocolate: We specifically tried the 58% Ghana Dark Milk Chocolate (This chocolate is also available through 37 Chocolates in the Wine Pairing Chocolate Bundle.)
- Moka Origins Chocolate: As a bonus-pairing, we tried the Cherry 72% Dark Chocolate (This chocolate is also available through 37 Chocolates.)
- Wine Selections: We used fruitier, but gamey-earthy Pinots from Oregon. These wines are red fruit driven in flavor: red fruits including cherries, cranberries, and raspberries. But they are coupled with a wild, gamey earthiness that darkens the flavor profile of the Pinot Noir wine.
- Denise’s Wine: A to Z Pinot Noir
- Virginia’s Wine: Lange Pinot Noir
- Chocolate Selections from Estelle:
- Additional chocolates we tried against the Pinot Noir:
- Zotter Chocolate: We specifically tasted the Currant’n’Chili, which emulates a bonbon in bar form. Denise thinks that this chocolate bar would go well with a Zinfandel or Spanish Garnacha (Grenache).
- Moka Origins Chocolate: Uganda 70% Cacao
- Estelle warns wineries that pure dark chocolate (>70% cacao) is often difficult to pair with wine due to the lack of creaminess (fat) in the chocolate.
