A Central Valley Collaboration

In California’s Central Valley, two artisans—one working with grapes in Clovis, the other with cacao in Fresno—find themselves practicing a similar alchemy. Though one fills glasses and the other wraps bars, the shared heart of their work lies in transformation: of soil into story, fermentation into flavor, and discipline into delight.

Welcome to a tasting experience where 3 Oaks Winery and Raphio Chocolate come together, inviting us to savor the parallels of their crafts. Their collaboration—real or imagined—paints a portrait of what happens when two slow, intentional arts meet at the intersection of terroir and taste.

Harmonies of Origin: Grapes and Cacao

Wine and chocolate begin in the dirt.

At 3 Oaks Vineyard in the Central Valley sun, the sun produces Rhone and Bordeaux grapes that embody the land’s warmth and structure. “You make the wines in the vineyard,” the winemaker might say. “You can’t make good wine from mediocre grapes.”

Just 8 miles away, Raphio Chocolate sources cacao from equally expressive soils—but across the globe. The 73% Ecuador Dark bar boasts earthy tones and nutty depth; in contrast, the 72% Madagascar bar sings with citrus, red fruit, and brightness—flavors rooted not in the recipe but in the region.

Both artisans emphasize terroir, that ineffable French term for the soul of a place as expressed through flavor. In wine, terroir is shaped by sun, slope, and soil. In chocolate, it’s dictated by tropical rainfall, altitude, and genetics. Yet in both cases, origin is not just a beginning—it’s a fingerprint.

Fermentation: Nature’s Magic Trick

If terroir is the voice, fermentation is the accent. For both the winemaker and the chocolatier, this microbial stage is where chemistry becomes poetry.

In wine, fermentation is the heart of the cellar. Native yeasts or cultured strains convert sugars into alcohol, unlocking not just structure but nuance—notes of blackberry in Syrah, dried herbs in Cabernet Sauvignon. For the winemaker at 3 Oaks, guiding fermentation is like conducting a symphony with invisible instruments.

Chocolate, too, is born of fermentation—though most people never taste it at that stage. Cacao beans, once harvested, are piled into wooden boxes or banana-leaf-lined pits and left to ferment for several days. This process, overseen by farmers and cooperatives, lays the foundation for all flavors to come. Raphio’s bars are proof: the same beans, fermented differently, would taste entirely different.

In both crafts, fermentation is a living process—part science, part art, and completely essential.

Craftsmanship: The Discipline of the Artisan

To drink good wine or taste fine chocolate is to encounter the unseen hand of the maker.

At 3 Oaks Winery, the team nurtures small-lot wines, each with its own signature. Their blends are not afterthoughts but intentional compositions, where varietals are chosen for each vintage like instruments in a quartet. Oak barrels add spice, tannin, or softness depending on toast and grain. There’s no rush—white wines can rest for months, red wines for years.

At Raphio Chocolate, the artistry is equally meticulous. Cacao beans are roasted to develop their identity—never too hot, never too long. Each origin demands its own curve. Beans are then stone-ground for days, conched, tempered, and poured—no shortcuts. Their 73% Ecuador Dark is deep, rich, and quietly elegant; the 72% Madagascar dances on the palate with brightness and verve. Whether pressing grapes or winnowing husks, these artisans share a devotion to detail. Nothing is mass-produced. Nothing is left to chance.

The Tasting Ritual: Sensory Reverence

There’s an element of slowness in wine and chocolate—both demand you pause, observe, and savor.

At 3 Oaks, one can sit quietly in a vineyard courtyard, tasting a white, a blend, or a Cabernet Sauvignon, surrounded by birdsong. Chocolate, too, asks for your attention. Like a sommelier guiding a vertical flight or a chocolatier narrating the roast, you learn to listen with your palate.

Chocolate and Wine Pairing

Begin with a glass of 3 Oaks Cabernet Sauvignon (A GOOD DAY), pairing it with Raphio’s 72% Ecuador Dark bar. The bar’s earthy backbone complements the depth of the Cab. This was not on the tasting for the day I visited. However, one of the perks of knowing the winemaker is that he decides to pull out something special to share, just because. This is truly a Cabernet Sauvignon running barefoot on your palate. Created without any oak, just good fruit expressing itself as you sip and enjoy. Again, this wine was paired with Raphio’s 72% Ecuador Dark. This dark chocolate with its flavors of roasted nuts and the deep dark cocoa paired so well with this unique Cab. Oh, it also paired well with the Madagascar bar and its hint of fruitiness and light brownie.

Next, try the bright, fruit-forward GSM blend (Wine Stalker) with the Madagascar bar—its citrus spark amplifies red berry notes, creating a flavor echo across palate and memory.

I was pleased to pair both the 2022 and the 2023 Wine Stalker, both with the Madagascar chocolate, and both paired very nicely with this delightful 72% chocolate. What a nice opportunity to taste the differences that wine produced from the same vineyard, same grapes, can have from one year to another. I appreciated both for their unique qualities. I also enjoyed experimenting with the chocolate pairing and how the fruitiness of the chocolate bar and this wine complemented one another so well.

Let’s try one more, 2023 HADLEY is 3 Oaks’ second vintage for a Cabernet Sauvignon, Cabernet Franc, and Malbec Bordeaux-style blend. This wine exhibits black cherry, blackberry, and a hint of oak on the nose. As you take a sip, you discover flavors of black cherry and blackberry with just a hint of herbaceousness. This is serious food and wine for sure. Think of steak, think porterhouse. This is one of the wines to consider taking along with you if you are going out for dinner at a nice steakhouse. This wine, with its substantial backbone, was a challenge for the chocolate I had selected to pair with it. The India bar is a very enjoyable chocolate, but just not the pairing as I had anticipated. So, I reached out to the owners, Yohanes and Elisia Otavi-Makmur, and we worked together to find the pairing for this Bordeaux-style blend that winemaker Steve Shoemaker had created, and we found the match!

This Cabernet Sauvignon–Malbec blend pours into the glass with a deep ruby glow, its first swirl releasing a complex bouquet of seasoned oak, sarsaparilla, and a whisper of dark fruit. Cabernet Sauvignon takes the helm, delivering firm, sculpted tannins and the varietal’s signature blackcurrant and cassis, while Malbec rounds the edges with velvety notes of plum and blackberry.

On the palate, the wine displays a poise that belies its power. The tannins arrive with intent, drying the mouth just enough to reveal unfolding layers of licorice, dark plum, and a trace of warm spice. A quiet undertone of cocoa and cedar lingers in the background, lending both depth and refinement. The finish is surprisingly fresh and lifted, inviting sip after sip—a wine of character, yet elegant in its carriage.

Chocolate pairings become an art with a wine of this stature. The fruit-driven core and subtle spice call for a dark chocolate that frames rather than fights the wine’s profile. A 72% Ghana origin delivers perfectly: rich and fudgy, with enough backbone to meet the wine’s structure while allowing its sweet fig nuance to shine as the chocolate’s spice recedes.

For those inclined toward bolder expressions, an 82% Ecuador variety offers a more assertive edge. Its tannic grip heightens the chocolate’s bitterness, creating a pairing best appreciated by dedicated dark-chocolate purists. Venturing further into intensity, 92% and even 102% Ecuador selections alter the wine in fascinating ways, though their uncompromising darkness remains an acquired taste—best reserved for those who savor the thrill of extremes.

Each sip and bite are intentional. Examine the swirl of wine, inhale its aroma, and take a sip. Snap the chocolate, smell it, and let it melt slowly. This is contemplative indulgence.

A Shared Table: Where Wine Meets Chocolate

When 3 Oaks Winery and Raphio Chocolate wines and chocolates come together, what you get isn’t just a tasting—it’s a conversation.

Imagine a weekend event where visitors receive a curated tasting card:

• Cabernet Sauvignon with 72% Ecuador Dark: Deep meets deep; structure meets savory.

• GSM Blend with 72% Madagascar Dark: Spice and brightness dance together.

• Red Blend (2023 HADLEY ) with 72% Ghana origin delivers perfectly: rich and fudgy

Well, the above weekend mentioned event is in the works. With a little coordination between 3 Oaks Vineyard, Raphio Chocolates, and California Corks, we look forward to having some guests join us in pairing chocolates and wines.

The pairings aren’t about sweetness—they’re about structure, acidity, tannin, and finish. Each highlights the other’s essence. Together, these tastings offer a new vocabulary. Wine lovers discover chocolate’s complexity. Chocolate enthusiasts learn to taste tannin and balance. Palates expand—and the world tastes richer.

Spotlight on the Makers

3 Oaks Winery, located in Clovis, CA, builds its reputation on small-lot wines rooted in terroir. Known for its Syrah, Cabernet Sauvignon, and expressive blends, 3 Oaks emphasizes low-intervention techniques and personal attention from vine to glass.

Raphio Chocolate, based in Fresno, is a family-run business founded by Elisia Otavi-Makmur. Sourcing cacao directly from farms, they roast, grind, and temper in-house, crafting bars that honor their origin—from the rich depth of Ecuador to the citrus brightness of Madagascar.

Both makers believe in education—inviting the curious not just to taste, but to understand.

The Takeaway: Flavor Has a Journey

At first glance, a winemaker and a chocolatier may seem worlds apart. But step into their workspaces and you’ll notice the rhythm: sourcing, fermentation, craftsmanship, and the joy of the final creation.

SUBSCRIBE FREE TO PALOS VERDES PULSE

About the Author: John Krause is a wine enthusiast and the founder of the website California Corks, a directory of California wineries.