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Chocolate

The traditional companion is Banyuls, a sweet red vin doux naturel from the French Pyrenees. Dark-chocolate desserts also work well with framboise (raspberry liquor) and sweet fruit wines, and some people - but not me - like chocolate with an herbaceous-style California Cabernet Sauvignon.

Additions from readers:

Vibrant muscats, such as St. Jean de Minervois or California Orange Muscat, can pair nicely with chocolate, especially orange and chocolate combinations, provided the dish isn't cloyingly sweet. Tawny Port can also hold its own. --Craig Schweickert

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