A Valentine’s Day Chocolate & Wine Pairing Guide

Chocolate and wine on a wood counter.

Discover Beautiful Pairings with Balance, and Flavor

Chocolate and wine—both romantic, both indulgent, and both surprisingly tricky to pair. But when we slow down and match them thoughtfully, the result is pure sensory magic.

This Valentine’s Day, we’re going beyond basic “dark chocolate + red wine” thinking and leaning into nuance. These pairings are rooted in flavor, texture, and balance, featuring beautifully crafted chocolate from Valrhona and wines made by producers who care deeply about soil, farming, and restraint in the cellar. Whether you’re planning a cozy dinner for two or a solo night of self-love, this guide is meant to inspire intention—and pleasure.

Chocolate Is More Than Dark vs. Milk

Let’s face it: not all chocolate is created equal. Even bars with similar cocoa percentages can taste wildly different depending on origin, fermentation, and craftsmanship. That’s why we love working with Valrhona’s Grand Cru bars—they’re expressive, precise, and endlessly pairable.

Manjari 64% brings bright acidity and red fruit from Madagascar. Caraïbe 66% is balanced and nutty with dried fruit and a gentle woody finish. Guanaja 70% is bold and intense with floral bitterness and a long, lingering depth. Bahibé 46% proves milk chocolate can be serious, offering rich cocoa with a subtle tang. Caramelia 36% is creamy and luxurious with salted butter caramel notes. Dulcey 35%—the iconic blond chocolate—tastes like toasted shortbread and caramelized milk. And Opalys 33% is delicate and creamy white chocolate with soft vanilla sweetness.

These flavor differences allow for dramatically better pairings when you go beyond “dark” or “milk” and taste the nuance.

Graphic illustrating the different types of Valrhona chocolate and their flavor profiles.

The Perfect Wines, Paired with Purpose

All of the wines below were chosen not just for their flavor—but for the intention behind them. These are bottles made with care, often by small producers who farm thoughtfully and ferment with minimal interference. The kind of wines that bring out the best in good chocolate.

Bright and Floral: Brachetto d’Acqui

Wine to Try: Banfi Rosa Regale
Chocolate: Valrhona Manjari 64%
Why it Works: Lightly sparkling with notes of rose, raspberry, and strawberry, Brachetto is made for berry-accented chocolate. Manjari’s red fruit acidity makes the pairing pop.
Serve With: Rose Chocolate Pots de Crème

Warm and Spicy: Zinfandel or Primitivo

Wine to Try: Ridge "Three Valleys" Zinfandel or Li Veli “Orion” Primitivo
Chocolate: Valrhona Caraïbe 66%
Why it Works: These reds bring ripe blackberries, subtle spice, and just the right touch of heat. Caraïbe’s balance of nut and dried fruit mirrors the depth and smooth tannins of the wine.

Deep and Intense: Ruby Port

Wine to Try: Taylor Fladgate Late Bottled Vintage Ruby Port
Chocolate: Valrhona Guanaja 70%
Why it Works: When both the wine and the chocolate are bold, they rise together. Ruby Port’s dark fruit and structure match Guanaja’s intense bitterness and long finish.
Serve With: Flourless Chocolate Cake

Nutty and Caramelized: Tawny Port (10-Year)

Wine to Try: Dow’s 10-Year Tawny
Chocolate: Valrhona Caramelia 36%
Why it Works: Tawny Port offers notes of toasted almond, dried fig, and burnt sugar. Caramelia’s smooth salted caramel mirrors those flavors in an irresistibly rich way.

Syrupy and Toasted: Pedro Ximénez (PX) Sherry

Wine to Try: Emilio Lustau San Emilio PX
Chocolate: Valrhona Dulcey 35%
Why it Works: PX is thick, dark, and deeply sweet with fig, coffee, and molasses notes. It envelopes Dulcey’s caramelized milk and shortbread tones in a luscious cascade.

Soft and Romantic: Moscato d’Asti

Wine to Try: Saracco Moscato d’Asti
Chocolate: Valrhona Opalys 33%
Why it Works: A delicate and refreshing pairing—Moscato’s peach and citrus bubbles lift Opalys’s vanilla and cream, like strawberries and whipped mascarpone.
Serve With: Lemon Ricotta Pie with Whipped White Chocolate Ganache

Tangy and Lush: Cabernet Franc Ice Wine

Wine to Try: Inniskillin or Pillitteri Estate Cabernet Franc Icewine
Chocolate: Valrhona Bahibé 46%
Why it Works: Ice wine brings high-acid red fruit and velvety texture. Bahibé’s rich cocoa and subtle tang are a mirror match—luxurious without being cloying.

Shopping and Sourcing Notes

Chocolate: Valrhona bars are widely available at specialty grocers, baker’s supply shops, and online retailers like Amazon and Valrhona’s website. Valrhona has assorted chocolate tasting kits that you can get most of what we’ve listed in this article if you really want to go try a variety of chocolate. While the caramelia isn’t part of it the Jivara is a fabulous swap for it and can be used the same way.

Wine: When shopping, look for producers who prioritize balance, sustainability, and intention. These are often estate-grown wines made in small batches—labels that let the vineyard speak. Ask your local wine shop for recommendations from growers who take care in both the vineyard and the cellar.

Pairing wine and chocolate doesn’t have to be complicated, but it does work best when you pay attention to how they taste and feel together. Think about balance—how bold the chocolate is, how sweet or structured the wine is—and let that guide you. This Valentine’s Day, take your time. Pick chocolate that tastes like something, wine that was made with care, and enjoy discovering what works when they meet.

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