Pairings
Wine for the food.
Pick the dish. We’ll name a wine that fits — and one that doesn’t.
Dessert
Dark chocolate
Bitter cocoa needs fruit sweetness or oxidative depth. Dry reds usually fail.
- Tawny Port or Banyuls
Nuts and dried fruit for cacao.
- Late-harvest Zinfandel or Recioto
If you insist on a red.
- PX Sherry
For the darkest bars.
Skip: Tannic dry Cabernet — cocoa plus tannin is ashes.
We're having this. What do I order?- Tawny Port or Banyuls