If you’ve ever had a champagne truffle, you know that chocolate and champagne make a delicious pair. But before you pop the cork, it’s important to note that the variety of bubbly you choose can make or break your chocolate tasting experience. For instance, very dry champagnes aren’t a good match, but sweet varieties like a sparkling rosé are better. Another tip: Look for "demi-sec" or "doux" on the label. Here, Mark Donaldson—a seasoned wine expert and educator—shares his picks for pairing two of our favourite things.
Unlike its peers in the Brut category, this champagne isn’t completely dry, and has a higher amount of Pinot Noir giving it power and finesse, which makes it a good companion for dark chocolate. Its toasty brioche and caramel notes also complement the toasted nut and caramel notes in the chocolate.