Yahoo Lifestyle 
The one thing you should never have with champagne
Melbourne Cup – a day of racing, fashion, food and champagne – is here again, and you'll no doubt be reaching for some bubbly to help celebrate the occasion.
When it comes to some of the day’s indulgences, champagne and chocolate are both often high up on the list.
But did you know that the two don’t actually go together?
They sound like a match made in heaven but experts have said the two treats clash.
“The sweetness and bitterness in chocolate actually clashes with the acidity and dryness of sparkling wine,” Christine Ricketts, Cellar Director at Cellarmasters, says.
If you desperately want to have chocolate with wine, the secret is to find a wine that is sweeter than the chocolate – which is why dry champers just doesn’t go with the dessert.
“Milk chocolate has high levels of cream and sugar, and the sweetness of the chocolate brings out the acidic taste in champagne,” she explains.
“When it comes to dark chocolate, champagne tends to bring out the bitterness in the chocolate and can make it taste downright unpleasant.”
She suggests looking for rich, fruity red wines or fortified wines which will go much better with chocolate.
If you insist on having both, Christine recommends going for a sweeter Champagne, such as a demi-sec or doux, or a Moscato.
A Demi-Sec champagne has up to 50 grams of sugar, while a Doux is on the sugary side with over 50 grams of sugar. Moscato is not a champagne, but a sweet, slightly bubbly Italian wine made from Muscat Blanc grapes.
Good news is that champers goes with basically everything else. Especially cheese.
“You can match the right Champagne with almost anything thanks to its high level of acidity and varying levels of richness,” Christine says.
“And it’s the ultimate wine to enjoy with a cheese platter, because it is great to have a wine that generally partners well with most of the cheeses on offer.”
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