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Chocolate and Wine, Sweet on Each Other

Matches made in heaven: chocolate with Heitz Cellars Ink Grade Port, Tapestry Bakers Gully Vineyard Shiraz, Les Clos de Paulilles Banyuls Rimage and Torres Aqua d'Or. (By Bill O'leary -- The Washington Post)

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A whole camp of dry red wine lovers enjoys cabernet sauvignon and the like with chocolate, but we had never pitched our tents there before. However, we recently discovered that the 2005 Tapestry Bakers Gully Vineyard Shiraz ($16) can serve double duty, as it is robust enough to accompany beef or lamb yet jam-packed full of enough fruitiness to pair nicely with a dark chocolate dessert.

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Who says you can't teach a chocolate lover new tricks?

Andrew Dornenburg and Karen Page, award-winning authors of "What to Drink With What You Eat," can be reached through their Web site,http://www.becomingachef.com, or at food@washpost.com.

Tip: Making the Chocolate Match

- Matching the wine to the chocolate:

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

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