Whether you are a true connoisseur or simply an amateur of fine wine, you have probably been tempted at some point in your wine tasting life to try a jus  (wine) with some chocolate. And chances are, the result was a disaster. Pairing wine and chocolate is not an easy task and you may well ruin the flavor of both if you don't choose carefully.

So if you love wine and chocolate but dread to put them together, here is some advice to help enhance your pairing experience. When it comes to fruit ganaches, Framboise dessert wine, orange muscat, marsala, pinot noir, port or champagne rose are fine choices.

A fruity Pinot Noir enhances the fruitiness in fine ganache coated chocolates and also pairs well with delicate creme fillings. And guess what? Your health might just benefit from a glass of Pinot Noir once in a while as it has been proven to contain a high level of resveratrol, a powerful antioxidant with beneficial cardiovascular effects.

Aficionado Chocolates also recommends:
Pacific Rim, a company in Washington State is not only passionate about crafting beautiful Rieslings, but also commits to sustainable vineyard practices and biodynamic wine. Their Pacific Rim Framboise is made from raspberries grown exclusively for this product by Mike and Jean's Berry Farm in Mount Vernon, Washington. This intensely fragrant hybrid between liquor and wine simply tastes like liquid raspberries. Sweet!