CAKE...CAKE...CAKE

CAKE...CAKE...CAKE

By Kristin Olszewski

There's something undeniably satisfying about the combination of chocolate cake and red wine. The pairing brings out the best in each, creating a decadent and harmonious taste experience. If you're curious about why this dynamic duo works so well together, read on!

Chocolate cake and red wine share several complementary flavors, making them ideal partners.

  • Fruity Notes: Many red wines have prominent dark fruit flavors like blackberry, cherry, and plum. These fruity notes echo the subtle fruitiness of cocoa, enhancing the chocolate's natural sweetness.

  • Spice & Tannins: Wines like Zinfandel or Syrah have spice and pepper undertones that blend beautifully with the slight bitterness of dark chocolate. Tannins in wine also provide structure, balancing the richness of the cake.

  • Richness & Body: The full-bodied nature of many red wines stands up to the dense, rich texture of chocolate cake, ensuring that neither overpowers the other.

We say, let them eat cake, even if it's for breakfast, right? And as long as you have a can of Nomadica red nearby!