Paul Tonacci

I’m a Certified Sommelier through the Court of Master Sommeliers, a Certified Specialist of Wine through the Society of Wine Educators and a Certified Wine Judge through the American Wine Society. I’m a board member of the Atlantic Seaboard Wine Association, a member of the Outer Coastal Plain Vineyard Association, a member of the Brotherhood of the Knights of the Vine and an affiliate of the Garden State Wine Growers Association.

I’ve opened my own wine bar and boutique wine shop and wine bar in Atlantic City, NJ and have worked as a wine broker and importer, freelanced as a wine writer for various publications and presently work to advocate for the growing, local wine and beverage tourism industries.

“1892 offers 70% premium organic dark chocolate with different flavors which makes the experience much fun and different.
The key to wine and chocolate pairing is that you get to play with all of the combinations to see what flavors you like the best!”

Paul Tonacci

Paul’s Wine and Chocolate Pairing

1892 Premium Organic Chocolate Bar Wine
 70% Goldenberry  William Heritage Late Harvest Chambourcin
 70% Passion Fruit  Plagido Winery’s Chardonnay
70% with Mango Bellview Winery’s Jersey Devil Red
 70% with Cacao Nibs  Tomasello Winery’s Raspberry Wine









Making Your Own Pairings

You can start by thinking of wine as an aroma and flavor that extends from the chocolate. When you think wine into its basic tastes you’ll find affinities to different kinds of chocolates. For example, Zinfandel often exhibits subtle notes of cinnamon and 5-spice powder, which you can use to “season” the flavors in your chocolate pairing. The goal of a great wine pairing is to balance the tastes (sweet, sour, bitter, salty, etc) in the chocolate and wine so that the subtle flavors can beautifully emerge.