Candy producers have an annual challenge to meet on Valentine’s Day, when chocolates, sweets and wines are often top-sellers. Businesses can use industrial label printers that can make enough labels to meet increased demand, and design them to appeal to shoppers who are likely to be looking for both items at once.
Writing for the New York Times, Eric Asimov suggests ways that different chocolates and wines can be paired together. It’s a question that creators can anticipate and respond to by putting information that influences the corresponding tastes together. For wine, this consists of important fundamental details like the grape types and place of origin, and for chocolate, the percentage of cacao.
After trying various pairings himself, Asimov concluded that, although composition changes the effects, there are certain things that consumers should always look for in a wine to match with chocolate.
“Regardless of the chocolate itself, the wines that go with it best share two particular characteristics: They are intensely sweet, and they have good acidity, a quality that, despite the sweetness, lifts the wine and refreshes the palate, leaving you ready and eager to eat even more chocolate,” he writes.
Another source, Scott Greenberg of WTOP suggests that the best wines for chocolate will be sweeter than their sugary counterparts. He recommends various forms of chocolate including brownies, cake and chocolate-covered strawberries. Each type of food has a different pairing, with some of the suggested wines hailing from popular wine regions like Sonoma County in California and Piedmont, Italy.
Whether you produce wine, chocolate or some other popular Valentine’s staple, advertising the connection straight on the food labels will give consumers an added reason to prefer your brand when they are out shopping for seasonal treats.