Red Wine and Dark Chocolate Pairing Notes with Graham Markel, founder and winemaker of Buona Notte Winery of Oregon
Madagascar 73.5% Dark Chocolate + Malbec, Pinot Noir, Sangiovese, or Barbera.
Peru 72% Dark Chocolate + Syrah, Merlot, Malbec, Zinfandel, or Sangiovese.
Ghana 70% Dark Chocolate + Syrah, Merlot, Cabernet Sauvignon, Sangiovese, or Barbera.
Dark Coffee Chocolate + Syrah, Merlot, or Zinfandel.
Our top pick: Try the Buona Notte Cento Per Cento + Madagascar 73.5% Dark
Cento Per Cento Sangiovese
“a hundred for a hundred” (100% Sangiovese) has high tones of cherry, plum and fresh cut, young roses anchored by sagebrush, dust, and whole cluster baking spices. Full of flavor yet light on its feet, it's great with classic Italian dishes like Pappa al Pomodoro and pizza. Cento per Cento shines on its own, best shared amongst family and friends.
75% WHOLE CLUSTER
90% NEUTRAL FRENCH PUNCHEONS | 10% AUSTRIAN OAK
COLUMBIA VALLEY AVA
Madagascar 73.5% Dark Chocolate
How does it taste? of dried white raisin & apricot.
What pairs well with it? We especially enjoy this one paired with food or beverages that have a mild sweetness, like a dry, oaky red wine. The deep flavor is a perfect one or two bite indulgence, easy to enjoy over a few days or share among friends. Is it possible for a chocolate to taste better in front of a fire? We think this one does.
Ingredients Dark chocolate made with organic cacao, organic cane sugar, & organic cacao butter.