Wine & Chocolate: Are you a fan?

This seems to be a "fine line matchup".

Which combinations have you found work the best?

Jeff

Wine & Chocolate: Are you a fan?

Seperately, yes.

Which combinations have you found work the best?

I find that the best scenario is to have some delicious high-quality chocolate as an early-mid-afternoon snack and then give my mouth plenty of time to recover before the evening wine.

Yes, I am a fan, but rarely indulge in both at the same time. Occasionally, I come across a good chocolate and when I do, I like it with a good Shiraz.

Much prefer a good dark chocolate with my coffee in the morning!

FWIW, I remember several threads on this topic. Searching the archives I find this one:

http://www.wineloverspage.com/forum/village/viewtopic.php?f=5&t=33099&p=279441&hilit=chocolate+pairing#p279441

although I think we've had the discussion more recently as well.

[Jenise]

Nope.

Not worth the bother.

Separately. Not together.

Nah!!!!!!!!!!!! Terrible together.

It can work. Banyuls is a famous sweet wine match for chocolate. I have had rich Cabernets that did OK. Even vintage Port...

But I don't think it is a "natural" match. Even when it's good it's a little bit of a stretch. On the other hand, COFFEE!

We were so frustrated, especially in England, where the waitress would watch with an eagle eye, and when you ate the LAST DAMN BITE of your chocolate dessert, she would briskly bring you the coffee you had ordered -- which we ordered TO GO WITH DESSERT. Not an uncommon experience in Europe.

Absolutely! I love red wine and chocolate. Give me a chocolate cake with chocolate fudge frosting and chocolate mousse filling and a bottle of Port or Zinfandel, and I be one happy fella.

I do enjoy darker chocolate desserts and Banyuls, but I don't get people's obsession with pairing sweets in general (chocolate or not) with dry wines.

I love chocolate. I love wine. Wine and chocolate? No thanks.

Now framboise and chocolate - that's a match made in heaven.