Just as you can pair a glass of Cabernet Sauvignon or champagne with chocolate, rosé is no different. In fact, pairing chocolate and rosé sounds like the best idea since pairing chocolate and strawberries. Karen Whitty, co-owner and general manager of 13th Street Winery shares three tips to keep in mind.

Sweet + Sweet = sour

Always balance the sugar level in your chocolate with a rosé that is sweeter in comparison. Otherwise, a sweet chocolate can make a dry rosé taste sour. This makes dark chocolate an ideal match for blush-style wines.

The more intense the bar, the better the pairing

Lindt Excellence 78% Cacao is a foolproof match for most rosés, especially an off-dry bottle, such as Casillero del Diablo Reserva Shiraz Rosé, Jacob’s Creek Moscato Rosé or Saale-Unstrut Dornfelder Rosé DQW Semi-Dry 2016, as the chocolate will help to lift the fruity, berry notes, and soften the acidity and tannins in both.

You can also try Lindt Excellence 85% Cacao with a Spanish rosé, many of which are made from Garnacha or Tempranillo grapes and are often very fruity with aromas of fresh strawberry, plum and cherry.

Spice things up when it’s a glass of bubbly

A dry, sparkling rosé and Lindt Excellence Pink Peppercorn pair well together. For instance, 13th Street Winery Cuvée Rosé has a hint of sugar which highlights the flavours of toffee and caramel in this slightly tangy bar. The combination of the chocolate’s tannins and crunchy texture, along with its subtle spice, draws out the wine’s notes of wild strawberry and raspberry cream, while the peppercorns bring out a lovely pomegranate and peppery finish to the bubbly.