For me, this time of day is pure bliss. It is my time.
I usually savor this time of day with two things: wine and chocolate. Not only are these two beauties delicious together, they are also good for you. Both the cacao bean and red wine are abundant sources of flavonoids, a heart disease fighting antioxidant.
So this holiday season, treat yourself to a little (or a lot) of wine and chocolate time. I’ve even created a quick guideline to help you pair whatever your favorite varietal of wine is with different chocolates:
White Chocolate: This type of chocolate is light, buttery and mellow. Try a sweet Moscato wine, Sparkling Rosé, or Sherry.
Milk Chocolate: Who doesn’t love milk chocolate? Try a light-bodied Pinot Noir, light-bodied Merlot, Riesling or Muscat wine.
Smooth Dark: With only slightly more cacao bean than milk chocolate, try either a Champagne, Riesling, or a medium to full bodied Pinot Noir.
Medium Dark Chocolate: Heading on over to the darker side of the chocolate world, a medium dark chocolate pairs well with a full-bodied Merlot, Shiraz, or medium-bodied Zinfandel.
Dark or Extra Dark Chocolate: My absolute favorite kind of chocolate: dark!! I always pair dark and extra dark chocolate with tannin driven Cabernet Sauvignon, full-bodied Bordeaux or in your face rich, full bodied Zinfandel.
Enjoy your wine and chocolate indulgences!!
