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Chocolate Ganache Cake Wine Pairings


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Key pairing considerations for Chocolate Ganache Cake include balancing its rich, dense texture and enhancing its chocolate flavors. Recommended wines include Banyuls, Priorat, Argentinian Malbec, and Bergerac.

Best wine pairings with Chocolate Ganache Cake

Banyuls will pair wonderfully with Chocolate Ganache Cake. The wine's velvety sweetness complements the rich, dense texture of the ganache. Its opulent cooked, dark fruit, and dark chocolate flavors will resonate with the chocolate in the cake. The earthy tones and baking spices in Banyuls add another layer of complexity, making each bite and sip a delightful experience.

Priorat offers a different yet equally enjoyable pairing for Chocolate Ganache Cake. This wine's concentrated black cherry and plum flavors provide a fruity contrast to the rich chocolate. The firm structure of Priorat helps balance the cake's density, while its tartness can cut through the sweetness, making each bite more refreshing.

Argentinian Malbec is another excellent choice for Chocolate Ganache Cake. Known for its fruity and smooth profile, Malbec's flavors of dark fruit will blend seamlessly with the chocolate. Its inherent elegance and versatility make it a great match, offering both depth and balance to the dessert.

A less common pairing for Chocolate Ganache Cake

Bergerac, though less typical, pairs beautifully with Chocolate Ganache Cake. The dark fruit and spice notes in Bergerac mirror the flavors in the cake, while its good structure supports the rich texture. The gentle tartness of the wine helps to balance the sweetness of the ganache, making for an interesting and enjoyable combination.

What wine goes with Chocolate Ganache Cake?

Chocolate Ganache Cake is a rich, dense dessert that pairs well with wines offering complementary or contrasting flavors. Banyuls, with its sweet, velvety texture and dark chocolate notes, enhances the cake's richness. Priorat provides fruity flavors and a firm structure to balance the cake's density. Argentinian Malbec, known for its smooth and fruity profile, blends well with the chocolate. Bergerac, a less common choice, offers dark fruit and spice notes that mirror the cake's flavors while its structure and gentle tartness balance the sweetness.

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