Jurancon for white chocolate and Rasteau vin doux for dark chocolate.

Recioto della Valpolicella. You can sneak in some Romeo and Juliet reference if you want, since it's made near Verona.

Champagne! It goes with everything.

Why is this tagged as NSFW?

White choc + citrus w/ Marlborough sauv blanc. Salted caramel w/ Sauternes. Plain dark choc ganache w/ Washington merlot. Raspberry/other berry choc w/ Nebbiolo

I don't know. I might have to get some white chocolate to try. Somethings I might look at:

Banyuls (the French version of port and the official chocolate pairing)
Sauternes (because I like Sauernes in general)
Brachetto D'aqui

OK, let's pull out the reference. I have a book "What to Drink with What You Eat." Great book. It says (it's not limited to wine):

berry-flavored drinks,
Late Harvest wine
Moscato d'Asti (OK, so maybe I wasn't far off with the Bracheltto)
Muscat esp. Beaumes-de-Venise
MUSCAT, ORANGE
orange-flavored drinks (e.g. Fizzy Lizzy sparkling orange juice)

The bolding is theirs. The bold means it was recommended by multiple experts, the bold+caps says it is very highly recommended.

Go as sweet or sweeter than your food. I found Tokjai to be great with white chocolate because it has flavours of marmalade, ginger, and sweet baking spices. Enjoy!

Maybe cream sherry would work well here. I’m intrigued by your wife’s preferences. Does she eat white chocolate bark straight up the way one would eat other types of chocolates?

https://smile.amazon.com/What-Drink-You-Eat-Definitive/dp/0821257188/ref=sr\_1\_1

Blueberry wine. Seriously, red wine made from blueberries.

Sweet Moscatel from Navarre I think should work

None of these work, sorry. But not your fault, there are no sweet desserts that work with them. In fact, you did the eminently sensible thing and suggested options with fairly low sugar levels (at least my interpretations would have been).

In short, wine has sugar+acid. So the wine will always have to have a good bit more sugar than the food, because it also has to compensate for the acid. Outside a few true stickies (PX, Moscatel, Rutherglen) you’re relegated to less-sweet-desserts even with most true dessert wines, often fruit-heavy ones.

Not a huge fan of reds with chocolate, exception being Port of course

I would probably flip the pinot noir and chardonnay pairings. The desserts look fantastic.

Red fruit in dessert should play well with pinot. Chardonnay can have stone fruit notes and the oak could play well with the caramel.

As others have pointed out, these wines are not ideal for pairing but that’s not on either of you.

To me sweet needs sweet. I would pick a vin santo for the mascarpone pastry, a semi sec mosel Riesling with the second, and a Sauternes with the third! Just my two cents!

Food looks great. I wouldn't drink any of those wines with any of the desserts. That's on the organizer though

Funny… I’ve never had an issue pairing wine with chocolate.

Ed Pawlowski's rules of wine:

1. The best wine to drink with fish is one you like.

2. The best wine to drink with cheese is one you like.

3. Any wine is better than no wine.

I would like a beer table like this.

Please use a symbolic key rather than lines.

It's pretty, but it requires more work to decipher than just reading bulleted text.

Isn’t wine pairing a bunch of bs?

i think this is funny as a vegetarian that only drinks bold, hearty reds

I find it r/mildlyinteresting that shellfish is called rich fish

It’s messing with my eyes when I try to follow a line to a wine.

I’m nit sure it’s ever a good idea to put any of that food into wine. Usually it best to just uncork and drink it

Never had chocolate with my whiskey. Don’t know folks that do. Assume the wine crowd might?

Bitter chocolate with smoky scotch can change your world. The pairing brings out the depth of the chocolate, and the complexity of the scotch. It’s like the most bitter notes are balanced out and all the subtle ones can flourish.

I could imagine it being good with smoky scotch, but I have no clue.

I like dark chocolate with whiskey every now and then. Specifically lower proofed bourbons

I love jim beam and white chocolate.

I drink without caring about the pairing.

Also I am an alcoholic.

Drink enough and what ever wine you drink goes well with anything even other wines

Just cramming red meat down the bottom like that is dumb. Different reds go with different meats depending on how they’re cooked (we tend to have Pinot noir with lamb and Shiraz/Syrah with steak, for example).

You put a picture of a mushroom for the roasted vegetable section, i get it I really do but its still bothering me, I know it shouldnt but it just does sorry

Personal choice.

I don’t know what this chart is supposed to show but it has nothing to do with the amount of residual sugar (i.e. sweetness) in wine varietals, with the sole exception of the six varietals marked “sweet”, and Riesling, which can be a complete crapshoot sweet/dry. Otherwise, useless.

Sorry to be a pedantic dick but this is totally wrong. For example Riesling is known to have some of the highest acid of any white wine and can be quite dry. On the opposite end muscadet can be very sweet. It completely depends on the climate, producer, residual sugars and winemaking procedures by the wine maker. Same goes for the reds. Aside from the dessert wines this is not accurate.

This is overly-simplified and fairly inaccurate. Dry Rieslings exist and they can be VERY dry. Sav blanc (especially produced in hot aussie climates) can come out super fruity and on the sweeter side Sweeter red wines can come in many different varietals and simply putting both white and red on a binary scale is not really the best way to do it. Plus you have orange, green and rose wine which exists on a different spectrum all together, funky wild fermented wines which are so savoury bordering on vegetal which you can find in an abundance of different grapes. Long story short, bad wine graph, wine nerd mad.

Edit: putting pinot as objectively more dry than malbec????? Who wrote this????

I had ice wine the first time in Canada and it was life altering. The first time I had plum wine yielded the same effect. Ice wine good.

/r/lowrescoolguudes

An image doesn't actually lose pixels the more it's posted, but every time it's screenshotted or format changes, yeah. Sometimes I think it's also an issue of being ripped off from the original source material. Like, it might have been a low-res preview or something. In the case of this image, there's no way the creator made it like that, looked at it and went "yeah that looks fine".

Can you share your recipe?

Those mini ones are adorable!

I'll take them!

FYI- I will toss these if there’s no interest in the next 48 hours