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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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Dried fruits (especially prunes and raisins): tawny port
[an error occurred while processing this directive]Nuts: Madeira, PX sherry, tawny port
Poached pears: Banyuls
- Matching the chocolate to the wine:
Banyuls: creamier, richer dark-chocolate and/or coffee desserts
Madeira: milk-chocolate and/or nutty desserts
PX sherry: dark-chocolate and/or nutty desserts, including ice cream
LBV port: dark-chocolate desserts
Ruby port: dark-chocolate, berry and/or rich desserts
Tawny port: dark- or milk-chocolate, nutty and/or rich desserts
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