Pairings
What loves what.
A working list, not a commandment. Match weight, match acid, or match the sauce — then ask the sommelier if the table is still arguing.
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.
Ask a Somm about this- Tawny Port or Banyuls