Pairing Chocolate and Port Wine

Traditionally from Portugal

Port wine originated in the Douro Valley of northern Portugal, a region with a rich viticultural history. Although wine has been produced there for centuries, the Port we know today emerged in the late 17th century, driven by Britain’s political and trade dynamics, particularly the conflicts with France that led British merchants to seek wines from Portugal. To combat spoilage during the long sea voyage to England, a neutral grape spirit was added during fermentation to halt the process, preserving sugar and increasing alcohol content. This fortified wine was shipped from Porto, which gave it its name. By 1756, the Marquês de Pombal officially designated the Douro Valley as the exclusive region for Port production, establishing one of the world’s first legally defined wine regions to ensure quality and protect the unique status of this Portuguese product.

Port wine, with its inherent sweetness and rich, complex flavors, is a classic match for chocolate. The key is to match the intensity and sweetness levels between the wine and the chocolate to ensure neither overpowers the other. The bitterness of a 70 to 85 percent dark chocolate beautifully balances the intense sweetness of the Port, allowing their complex flavors to intertwine harmoniously. Look for dark chocolates with notes of berries or spice to complement the wine. Dark chocolate with sea salt can also be exceptional, as the salt amplifies the chocolate’s intensity and enhances the fruit and spice notes of the Port.