Founded in 2001, Gearharts Fine Chocolates grew from Tim Gearhart’s global culinary journey -- Marine Corps cook to Culinary Institute of America–trained pastry chef. While they can easily be enjoyed on their own, they also pair perfectly with wine and spirits. These are Gearhart's suggestions for how to do it.
What should people understand first about pairing chocolate with beverages before they start experimenting at home?
Good wines and spirits will pair best with quality chocolate as opposed to a cheaper variety. When you’re pairing chocolate with beverages, you want it to be a delicious experience -- invest in the best!
What general rules should guide chocolate and wine pairings, especially when it comes to sweetness and acidity?
It’s important to cancel the sugar out as best as possible. Try to match the sweetness profiles of both the chocolate and wine or spirits for a balanced pairing.
Which types of wine tend to pair best with each type of chocolate, and why?
Full-bodied wines like a Cabernet Sauvignon or Merlot will match a strong, intense chocolate, while a lighter style of wine, such as Pinot Noir or a sparkling, will complement lighter chocolates. Wines with soft, rounded tannins bring out a smoothness that pairs best with chocolate; too tannic of a wine will emphasize the bitter notes of the cacao and dry out your palate.
What makes spirits like bourbon, rum, or whiskey such natural partners for chocolate?
Bourbon, whiskies, and other spirits carry a natural sweetness from the grains that gives balance to the chocolate. We like to pair both milk and dark or semi-sweet chocolate with spirits for a flavor profile that’s indulgent without distracting from the natural elements of the chocolate and spirits.
Are there certain chocolate flavors or fillings that pair especially well with aged or barrel-finished spirits?
Some of my favorite spirit and chocolate pairings are included in Gearhart's signature line: milk chocolate and aged-Kentucky bourbon infused with fresh mint; toasted coconut and white chocolate ganache spiked with dark rum; and dried apricot soaked in Cognac and wrapped in milk chocolate.
We also have a collection of dark chocolates infused with wines from Barboursville Vineyards, Jefferson Vineyards, and King Family Vineyards -- Virginia reds provide a rich smoothness to dark chocolate!
What’s the most common mistake people make when pairing chocolate with beverages?
Too often, people will pair chocolate with a wine or other beverage that is too sweet, and it will dull the notes of the chocolate. Put the Moscato or sweet cocktails aside when pairing with chocolate -- your palate will thank you.
Is there an ideal order for tasting chocolate and sipping a beverage?
I like to recommend taking a sip of the wine or spirit before tasting the chocolate and then repeating the sip. This way, you can capture all the flavors of chocolate and the beverage for a full culinary experience.