Want to pair wine and chocolate? Try this blend over ice.

Valentine’s Day poses an interesting challenge for the wine world in pairing two favorite romantic treats: red wine with chocolate. Unfortunately, this combination almost never ends well for reasons that are deeply rooted in wine chemistry. It’s theoretically possible to find a harmonious pair, but only if you choose a red wine that is uncommonly sweet and a chocolate that is so dark that it barely contains any sugar at all.

The reason for this is that most red wines are dry – containing less than 1% sugar by volume – but also quite acidic. Both of these factors clash noticeably with most chocolates, whose formulations have far higher sugar content as a rule, and typically also contain dairy solids. When a food is quite sweet and your wine is rather dry, the result can be almost as jarring as drinking orange juice immediately after brushing your teeth. The rich sweetness of the chocolate leaves the tongue highly sensitive to wine’s natural acidity, making your red wine seem almost curdled: more sour, thin, and bitter than it did on first sip.

If you have your heart set on enjoying your chocolate and red wine all at once, you might consider an unorthodox solution like this unusual “chocolate wine” from Holland. This shelf-stabilized emulsion is essentially a wine-based chocolate liqueur that infuses a base of French cabernet sauvignon with Dutch chocolate and flavorings. Choco Vine tastes best well-chilled, so try it refrigerated or on ice. Its thick texture is similar to Irish Cream and features an overt candylike sweetness to match. Flavors of chocolate-covered cherries and raspberry truffles give the impression of an adult version of chocolate milk.

$11.49; 14% alcohol

PLCB Item #3153

Sale price through Feb. 26, regularly $13.49

Also available at:

Total Wine & More in Wilmington and Claymont, Del., $10.47

WineWorks in Marlton, N.J., $10.98

Joe Canal’s in Lawrenceville, N.J., $10.99