That's a loaded question! There are many types of chocolates and within those types are the various fillings...no one wine fits all chocolates. Milk chocolate is the easiest to pair with wine because of the extra fat from the cream. Sweeter wines, red sweet sparkling wines like Lambrusco or Brachetto d'Acqui , ruby port, Banyuls...all will pair nicely. Dark chocolate needs richer, brown ports like Pedro Ximinez or an Italian Vin Santo to balance the bitterness. White chocolate pairs nicely with lighter reds like Schiava, Pinot Noir, and Gamay. It also is lovely with Moscato d'Asti and Ice wines...sweet on sweet balance one another. I'm sure there are more...avoiding bold, dry reds is best. Like wine and food pairings, if you enjoy a certain combination...enjoy! If you are adventurous, cut the chocolates into thirds and try with a variety of wines to see which you prefer together, which marries best on your palate. I would advise not to try too many at once...the sugar overload on the palate will become overwhelming. Happy sampling!
