Pairing wine with chocolate is a relatively recent trend, brought to the forefront by the relative health benefits of each. The pairing is not, however, without controversy. As Dr. Proia and his novice oenophile friends strived to identify the myriad of flavors described by well-known wine writers, they found themselves equally struggling with existing chocolates. Chocolates of high cocoa content both dominated and confused the palate when sampled with wine. At the same time, confectionary dark chocolates were far too sweet and creamy to be compatible with wine. Countless recipes were tried until just the right profile for a given wine style was achieved and as a result the three Brix blends were formulated:

Brix Milk Chocolate is a chocolate designed for the lighter reds and dessert wines. The addition of high quality milk chocolate to the single origin Ghanaian product results in a milk chocolate like no other, both creamy and spicy. Brix Milk is designed for the lighter reds and dessert wines – wines like port, ice wine, rose, pinot noir, and sherry.

Brix Dark Chocolate is the most versatile of the Brix blends. While its cocoa content is high, it remains sedate enough to enhance the fruit forward wines it was designed to accompany. While its suggested pairings are on the label, it easily stretches upward to the lighter cabs and downward to the heavier pinots. Zinfandel, Merlot, Sangiovese (Chianti) and Carmenere are just a few.

Brix Extra Dark is specifically formulated to pair with the deepest red wines. Having a very high cocoa content, this Brix blend can stand up to the massive tannins found in these wines. While the label suggests Barolo, Cabernet and Bordeaux and Malbec, Very Dark goes well with the heavier, peppery Zinfandels and Syrahs as well. All of the Brix blends should be fractured with a sharp tipped knife. They should be stored in a cool and odor free environment in an airtight bag.