Well, I tried it and.....

[Thomas]

If it is any consolation, winecollector, I never subscribed to the Rhone red with chocolate theory--all that black pepper on my chocolate is worse than the waiter with his large pepper grinder hovering over my delightful salad.

Having said that, I have had some good pairings of Cabernet and Zinfandel (the raspberry kind) with chocolate. Chocolate is tannic, which is why it can have an affinity with some red wine, but the balance is quite a sensitive matter.

In my view, the sweeter the dessert, the less wine pairs with it, unless the sweet wine offers some counterbalance as in the nuttiness and acidity of some Madeira.

The whole thing is a matter of trial and error and of course, personal preference--even if the Rhone guys are wrong!



[This message has been edited by foodie (edited 06-30-2000).]