Tip: MAKING THE CHOCOLATE MATCH
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- Matching the wine to the chocolate:
[an error occurred while processing this directive]Dark chocolate: Banyuls, LBV port, PX sherry, ruby port, tawny port
Milk chocolate: Brachetto d'Acqui, Madeira (Bual or Malmsey), Muscat (Beaumes-de-Venise or Orange Muscat), tawny port
White chocolate: Moscato d'Asti, Muscat (Beaumes-de-Venise or Orange Muscat), zinfandel ice wine
- Matching the wine to chocolate partners:
Berries: Banyuls, framboise, ruby port
Caramel: Madeira, Muscat Beaumes-de-Venise, tawny port
Coffee: Banyuls, Black Muscat, tawny port
Custard: Orange Muscat, tawny port
Dried fruits (especially prunes and raisins): tawny port
Nuts: Madeira, PX sherry, tawny port
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