Wine and Chocolate Pairings pairing notes



For this grape varietal I’ve chosen Solomon Island cacao beans from Marovo Lagoon have been chosen. Which is the largest saltwater lagoon in the world. Located in the New Georgia Islands, surrounded by Vangunu Island and Nggatokae Island, both extinct volcanic islands, at 8.48°S 158.07°E. It is part of the Solomon Islands. Marovo Lagoon terroir produces remarkable flavours in chocolate, testimony to multiple world rewards.

The cacao beans of this region are mixed rootstock where Amelonado is the major genetic variety, of the other genetic clusters have been identified at varying levels of percentages including Parinari, Nacional and Criollo, as well as an unclassified type, some of the rarest in the world

Savour the citrus, berry and roasted nut flavours of this pairing.

Heavy weight chocolate

Varietial; mixed

Sun dried

pH; 6.8

whole bean unwashed

 Pinot Noir

The best match for this grape varietal is from Machu Picchu Foods, the leading manufacturer in Peru of single-origin cocoa. This cocoa is known for its fine and aromatic flavour profile. Machu Picchu growers are deeply committed to sustainable, organic and allergen-free cacao of the highest quality. The work begins in the cultivation fields, working closely with over 15,000 family-owned farms, throughout Peruvian cocoa valleys.

Technical assistance programs for our farming partners to improve their production practices and ensure the quality of our cocoa beans.

Varietal criollo tasting notes, mild chocolate rich tropical fruits , red berry and forest nuts.

is a nice pairing to Pinot Noir or similar Spanish or Italian wine

Varietial; criollo

Ferment; 4 days

Sun dried

Box ferment

pH; 6.9



Rich strong chocolate with herbaceous tropical fruits., toffee, caramel, cherry, coffee

Sourced from Aisen Cocoa ,Malekula Island,  Vanuatu makes for an interesting pairing to GSM.

with its natural spice and tannin phenolics with lingering toasted nut aroma and fruit flavours

Varietal; mixed Forastero Amelano, Trinitaro and Criollo

Ferment; 6 days – single turns

Sun dried;

Box Ferment


Cabernet Sauvingnon

Samoa has a rich history of cocoa production from rootstock planted by

German settlers in the early 1900’s. This mainly trinitaro rootstock is heritage cocoa.

Mid-range chocolateness rich in fruit and nut aroma and flavours. Less herbaceous than beans from the Northern Pacific. Look for black and red berry fruits, woody aromas and spice

The volcanic soil produces complex, nut and fruit flavours and aroma from this heritage Trinitaro varietal

Making Cabernet Sauvignon or cabernet blend

its perfect paired partner

Varietal; Trinitaro

Ferment; 7 days

Barrel ferment

Sun dried

pH; 6.8




Shifting to light reds equals a shift to lower cacao content with less tannic phenolics. The enhanced sweetness brings forth pronounced fruit driven flavours in the heritage Venezuela chocolate . Crafted from beans sourced from a single plantation in the Yaguaraparo, a region known as “masters of cacao” with a history of cacao production traceable back 5000yrs.

This is a soft lignt weight chocolate with flavours of banana and

red berry fruits.

Which act as a counter point to the dryness of some Rose’s.

Bringing a softness to enjoying a light red

Varietal; criollo

Box ferment

Ferment; 4 days

Sun dried

White still & sparkling Wines

White chocolate but not as we know it, pure natural cocoa butter has all the flavors and aromas of the cocoa bean but no tannins or astringent phenols. For this is the perfect pairing for white wines, citrus and berries abound with a light acid profile. The creaminess of the white adds a nice textural base to the palate.

Combined with tapioca sugar, with its very low relative sweetness value, makes for an interesting pairing with still whites and sparkling wines

Varietal; organic Criollo natural cacao butter



Tasting Notes

Tasting a wine and chocolate is a little different to other tastings,

Ideal chocolate temperature for tasting 28c

As a guide sip a little wine, take a small bite of chocolate, at this stage don’t think to much about flavour but take in the aroma of both.

Take another sip of wine and a small bite of chocolate this time let the chocolate melt across your palate before the next sip

Now enjoy the flavours as they un-fold.