Hand-selected wines from 500+
Australian wineries delivered to your door!
Hand-selected wines from 500+
Australian wineries delivered to your door!

Alert

The maximum quantity permitted for this item is , if you wish to purchase more please call 1300 303 307
Food

Matching wine with Haigh's chocolate

Individually, wine and chocolate are highly desired treats, but when brought together in a complementary pairing, they can transport your tastebuds to new and exciting places.

This Christmas, we have teamed up with Australia’s most respected chocolate producer to bring you some matches that will have you wishing it was Christmas every month of the year!

And, we're happy to announce an exclusive offer for Wine Selectors members and Selector readers. When you spend $75 or more with Haigh's online and use the code SELECTOR17, you'll receive a free packet of Milk Chocolate Frogs! Find out more below.

Match 1: Shiraz and Haigh’s Dark Chocolate (50%+)

The fruit intensity and medium to full bodied nature of Shiraz make for a rich and mouth-filling combination. The key is starting with a chocolate with over 50% cocoa content and matching the general fruit flavours of the wine to a complementary chocolate flavour.

Our Pick: Primo Estate Shiraz 2016 and Haigh’s 100g Dark Cardamom Tablet

Tasting note: This match is mind blowing! The dark chocolate and the fruit intensity of the McLaren Vale classic from Primo Estate are perfectly weighted together, but what makes this match is when the mocha, plum and pepper flavours of the wine meet the cardamom flavours in the chocolate.  Boom!

Match 2: Cabernet Sauvignon and Haigh’s Dark Chocolate (60%+)

For some reason, Cabernet and dark chocolate always works, and if there was going to be one generic chocolate and wine suggestion, it would be this one. Because Cabernet Sauvignon is generally full-bodied, it needs to be matched with intense flavours, so turning up the cocoa content in the chocolate is key.

Our Pick: Rosabrook Cabernet Sauvignon 2014 and Haigh’s 100g Costa Rica Single Origin Dark Chocolate

Tasting note: This is a decadent, seductive match! This premium Cabernet from Margaret River has plenty of dark berry intensity that matches the chocolate perfectly, but there is an extra sweet raspberry lift to the wine that adds a lovely complement to the bitter flavours of the chocolate.

Match 3: Pinot Noir and Haigh’s Dark Ginger

Pinot Noir is a soft varietal with delicate tannins, so matching it to chocolate can be challenging. But when you get it right, the results are amazing. Less about texture/weight matching, pairing chocolate to Pinot is all about complementary flavours.

Our Pick: De Bortoli Villages Pinot Noir 2016 and Haigh’s Dark Ginger

Tasting note: This is crazy delicious. We stumbled onto this match, as ginger was not on the radar when tasting chocolates for Pinot. The ginger is soft, creamy, sweet and a little spicy and it worked so perfectly with the soft, earthy red fruits in this Pinot. When you think about this match, it makes little sense, but when you taste both together, it makes for a heady, seductive and exotic match.

Match 4: Pinot Gris and Haigh’s Dark Champagne Truffle

Softer and more textural than its crunchier, crispier Grigio cousin, Pinot Gris is a great varietal for chocolate matching with chocolate. Generally low in acid with soft pear, florals and citrus, Gris works well with milk driven and fruit confected chocolates.

Our Pick: Lisa McGuigan Pinot Gris 2015 and Haigh’s Dark Champagne Truffle

Tasting Note: Hard to stop at one! This Haigh’s Dark Champagne Truffle is incredible and will work with a range of white wines, but we found that the soft lemon, pear and granny smith apple fruits are the best combo for the creamy balance between the Champagne cream and the dark chocolate coating. The dusting also adds a nice sweetness to the whole picture. Dangerously delicious.

Match 5: Chardonnay and Haigh’s Dark Orange Slices

Chardonnay, with its nutty, stone fruited complexity is another variety that is hard to be generic about as there are so many nuances to each individual example. Like Pinot Noir, matching becomes less about weight, texture and acidity and more about flavour matching. And, like Pinot Gris, it goes really well with fruit confected and flavoured chocolates.

 Our Pick: Tyrrell's Dry White Chardonnay (1976) and Haighs Dark Orange slices

Tasting Note: Surprisingly, amazingly delicious. This was another out-of-the-blue match that, on paper, shouldn’t work, but very much does. The rich and round white melon and citrus envelop the jaffa-like orange flavours that seem to be extended and lengthened by the wine. The chocolate is dark, but the acidity in the wine lightens it, making a hero of the orange. Lovely combination.

Match 6. Sauv Blanc and Haigh’s White Lemon Truffle

As a zesty, fresh and aromatic variety, Sauvignon Blanc is a good white chocolate option. When it comes to thinking about the wine, however, try to steer away from examples that have loads of grassy characters in preference for examples with citrus dominant characters.

Our Pick: Hungerford Hill Fumé Blanc 2016 and White Lemon Truffle

Tasting Note: There’s no way you will want to share this combination and when we finished tasting, we were looking for more of these special little truffles. This Fumé style Sauv Blanc is citrus driven and textural with little grassy notes that make the natural citrus stand out and was a perfect partner for the lemon spiked cream at the centre of this white chocolate coated treat. This is a definite crowd pleaser.

Special offer for Wine Selectors Members

Spend $75 and use the code SELECTOR17 when you shop with Haigh’s online and you’ll receive a free 140g packet of Milk Chocolate Frogs valued at $12.50! The most iconic of the Haigh’s collection, these frogs are made from premium milk chocolate, which they have been making since the 1930s. Shop at Haigh's online now

See the terms and conditions below.

 

Terms and conditions:

Spend $75 or more at the Haigh's online store before 11.59pm (ACDT) on 13/12/17, enter the eligible promotion code and receive a gift with purchase of 140g Milk Chocolate Frogs valued. * $75 does not include shipping costs. Excludes gift card purchases. Not valid with any other promotion. Not redeemable in-store.http://www.haighschocolates.com.au/chocolates

You might also like

Food
The essential Seafood and wine matching guide
A seafood selection for all of your wine favourites. There’s something so Australian about tucking into a seafood feast with family and friends! We’re so lucky to have such an incredible range available all year-round, from fresh prawns and oysters served deliciously chilled, to barbequed and baked seafood dishes full of fresh flavours. The style of wine you choose to match your seafood is dictated by its delicacy. From the classic combination of crisp Riesling with freshly shucked oysters to grilled shellfish with a modern Chardonnay, and the not so classic match of salmon with Pinot Noir, there’s a vast array of wine and seafood-matching opportunities. LIGHT AND AROMATIC WHITES Dave Mavor and his family love seafood and are mad about Asian food, so a favourite at his house is steamed snapper with Asian flavours . “I’m a huge fan of alternative whites like Gewürztraminer and Grüner Veltliner which pair perfectly with this style of dish,” says Dave. With Asian flavours also think light and aromatic whites like Sauvignon Blanc , Semillon and blends, and Riesling . MEDIUM WEIGHT AND TEXTURAL WHITES “Living on the coast, I’m lucky to have access to fantastic quality fresh seafood and I love having friends around for lunch on weekends, so dishes like blue swimmer crab spaghettini with lemon and chive sauce and garlic pangrattato are my go-to,” says Nicole Gow. “Crab needs a white that’s light on the oak with crisp acidity, making medium weight and textural wines like Marsanne , Pinot G , Vermentino , Arneis and Fiano mouth-watering choices,” FULLER BODIED AND RICHER WHITES When you’re after an easy to prepare, but impressive and quite luxurious seafood dinner, Adam Walls recommends barbequed marron with garlic and herb butter . “Marron is just so delicious and the rich barbequed flavours of the dish are complemented by fuller bodied and richer whites which I love,” he explains. “Go for Chardonnay , Roussanne , Verdelho or Viognier .” LIGHT TO MEDIUM WEIGHT AND SAVOURY REDS Trent Mannell suggests forgetting what you’ve heard or read about red wine not going with seafood. “The richness of fish like salmon make it great for red wine-lovers,” says Trent. “I really enjoy dishes like King salmon with warm romesco salad that pair so well with light to medium weight and savoury reds like  Grenache , GSM blends , Nero d’Avola , Barbera , Pinot Noir and Merlot .”
Food
Winter Food and Wine Matching Guide
Winter is such a special season for wine enjoyment. As the nights close in and you cosy up against the cold, it’s the perfect time to indulge in rich, warming reds and the more full-bodied white styles. Follow our winter and food matching guide to which wines to be enjoying this winter, then stoke the fire and fill the stockpot for a season filled with sensational flavours.   MALBEC
Robust and flavoursome, Malbec is the on-trend red to enjoy this winter. With its flavours of cocoa, red plum, sweet tobacco and vanilla, it has crowd-pleasing cool weather appeal. With its high tannins and robust structure, Malbec needs food matches with big flavours. For a tasty starter, we suggest  this delectable beef and olive empanadas recipe  . Or if it’s a winter dinner party you’re planning, try  Miguel Maestre's chickpea and chorizo hotpot recipe .   BAROSSA SHIRAZ
Rich and complex with its characters of dark fruits, rich spice, earth and chocolate, Barossa Shiraz   is just sublime in winter. Its wonderful fruit depth makes Shiraz a food-matching delight with so many options to choose from. For a classic winter feast, try  braised oxtail with Italian flavours  , or try a taste of Morocco with vegetarian harira.   CABERNET
Plush, smooth and ready for hearty food,  Cabernet   is a classic winter wine. With its flavours of blackcurrant, cedar and plum, it’s oozing with charm and its elevated tannins make it exquisite with just about any lamb dish. Explore our mouth-watering collection   or go straight for our recommendation of  lamb pie  . Cabernet is also a match made in winter heaven with vegetarian dishes and you’ll thank us for recommending  rag pasta with pumpkin, sage and tomatoes  .   PINOT NOIR
Featuring cranberry, cherry, raspberry and clove,  Pinot Noir  is the lighter red that’s perfect for winter lunches. With its fine tannins, Pinot Noir pairs perfectly with winter lunch menus featuring gamey, earthy dishes, such as Julie Goodwin’s lovely Pinot partner of  mushrooms with speck  . Or if it’s seafood you’re after, try  prosciutto-wrapped king salmon with crisp capers  .   NEW WAVE REDS
For winter evenings with a difference, there’s an exciting range of new wave of reds just perfect for the season. There are warming expressions of both Italian and French varieties, from lighter styles like Barbera and  Sangiovese  to bolder drops like Lagrein and Durif. Keeping with the Italian theme, a delectable partnership would be Barbera with our  bocconcini cherry tomato and basil pizza  recipe, or venture across the Mediterranean to Greece with this  spiced kofte with cucumber and yoghurt salad  and a nice Durif.   AGED WHITES
With their complex flavours, aged white wines can be a perfect winter choice. Hunter Valley Semillon is world famous for its ageing ability, developing toasty flavour persistence over time. Other whites with wonderful cellaring potential include Chardonnay, Riesling and Marsanne, which transform into silky, creamy drops with warming characters like honeysuckle and nougat. Semillon  and seafood is always a winner, and in winter, combining the rich characters of an aged expression with the flavour explosion in  Mark Olive’s barramundi in paperbark recipe   is guaranteed to impress. Aged Marsanne is a unique treat and another standout white to enjoy with Asian flavours. We love the inventive fusion of this this  hearty sweet potato and parsnip soup with red curry and coconut cream recipe.     RIESLING
Luscious and flavoursome  Riesling  is another white that can take your winter entertaining to new levels. What makes it such a great seasonal choice is its delicious ability to match with aromatic Asian dishes like  Luke Nguyen’s chilli salted squid recipe .  
Food
The Essential Salad and Wine Matching Guide
Fresh flavour-filled salads to match your selection Celebrate fresh and flavourful salads perfect to serve in the warmer months! There’s no limit to what we can call a salad these days and the idea that it needs to be served cold is a distant memory. The best combination of ingredients is seasonally-driven and matched with a wine with the appropriate weight and texture. Red drinkers are not left out, but opt for a lighter, more aromatic variety served with warm salads that include meat. Don’t forget that the dressing is an important consideration, with the light and zesty styles best matched with lighter wines and the creamier options best paired with wines with a bit more weight and appealing acidity. Light and aromatic whites Trent Mannell loves whipping up a simple salad when friends drop by and the summer salad with asparagus and goat’s curd is a perfect choice. When it comes to wine matching, he explains, “While the beauty of this salad is its simplicity, it also includes quite strong flavours in the asparagus and goat’s curd. Offset them with a light, aromatic white like Sauvignon Blanc , Riesling or Vermentino .” Medium weight and textural whites Keith Tulloch loves his whites with texture and find rocket, pear and walnut salad with blue cheese dressing a perfect match for this style of wine. “With its beautiful textures, this salad needs a white wine match that’s full of texture too”, he says. “I recommend Pinot G, Fiano, Arneis or Marsanne.” Fuller bodied whites Entertaining a group can be stress free when you serve up a dish like King salmon with warm Romesco salad . This is one of Adam Walls’ go-to dishes and for a wine match, he says, “Salmon calls for a fuller-bodied white, as do the ingredients in the Romesco salad. I recommend a classic Chardonnay or Verdelho , or for something different, a Viognier or Roussanne .” Light to medium weight and savoury reds Red lovers don’t miss out when it comes to summer salads, and Dave Mavor loves adapting the classic match of duck and Pinot Noir for the warmer months with warm duck breast and cauliflower salad and his favourite Pinot. But, he explains, “You could also try Grenache & GSM blends , Nero d’Avola , Sangiovese or Tempranillo .”
Two Blues Sauvignon Blanc 2014
1 case has been added to your cart.
Cart total: xxx
1 case, 12 bottles, 3 accessories