Chocolate and wine should be soulmates—but anyone who’s tried pairing them knows it’s more complicated than it looks. Too sweet, too bitter, too tannic, too flat. When it works, though? Butterflies.

In this guided tasting, we’ll explore why wine and chocolate so often clash—and how to make them click. We’ll taste a curated lineup of thoughtfully made wines alongside high-quality chocolates chosen not for easy harmony, but for contrast, balance, and surprise. Expect moments of friction, unexpected alignment, and at least one pairing that changes how you think about both.

We’ll talk about:

• Sweetness vs. bitterness (and why most pairings fail)
• Texture, fat, and acidity
• Oxidative notes, salinity, and aromatics
• How to pair chocolate with real wine—not dessert wine defaults

This is not a box-of-truffles-and-a-glass-of-red situation. It’s a sensory class designed to sharpen your palate, challenge assumptions, and maybe make you fall in love with a pairing you didn’t expect.

Perfect for couples, friends, solo tasters, and anyone who likes their romance a little complicated.

No prior wine knowledge required—just curiosity and a sweet tooth.