Jeff Grossman/NYC wrote:Basically, it's mostly the sweet stuff: port, sauternes (etc.), Maury, Banyuls.
Some dry reds work, esp. Cotes du Rhone.
Fizzy wines work.
However, even though I am a devoted wino, I'd prefer my chocolate with coffee or brandy.
Mark Lipton wrote:I'm with you, Jeff, but far better than Sauternes (which as a class leaves me cold for the most part) is Tokaji. A good 6 putts Tokaji pairs quite well with dark chocolate IMO.
Robin Garr wrote:I'll echo Banyuls and its near-sibling Maury, both Grenache-based sweet reds from the French Pyrenees. The raspberry character of the Grenache makes an explosive combination with dark chocolate. Tawny Port, yes, good, too, although second to Banyuls for me. Sauternes with chocolate? I don't see that. Nor any dry wine I've ever tried. My opinions ... this particular pairing question is one of the most individually idiosyncratic there is.
Edmund Mokhtarian wrote:Melissa, I was wondering where I can pick up the Pisano EtXe Oneko Licor de Tannat. I'm actually quite the fan of Tannat, after tasting it in Uruguay, and though it's not my favorite grape, I'd really love to try out that liqueur. Do you know any reliable providers? That's the type of thing I might be willing to get shipped, since I can't seem to find it here.
And thanks to everyone for all the wonderful suggestions. So many to try now.
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