A Quick Guide to Wine With Chocolate  Add/Read Comments

As with wines there is more than one type of Chocolate Dessert

Light Chocolate Desserts such as mousses - go for a Moscato d'Asti or Vin Santo. Try Malvasia delle Lipari with fruit based desserts such as Pears in Chocolate Sauce.
Rich Chocolate Desserts - profiteroles, chocolate roulades, Black Forest Gateaux - sensational with Recioto, raspberry liqueurs. If orange involved try Orange Muscat or Tokaji. Berry fruit based desserts match well with a Maury.
Richest Chocolate Desserts - Rivesaltes, Banyuls, Australian Liqueur Muscats, Recioto or Marsala Superiore Dolce
Chocolate Cake - Sachertorte, Devil's Food Cake Try with Ruby or Tawny Port, Liqueur Muscats

Red Wine? Bittersweet chocolate can be accompanied by red wines, specifically New World styles of Cabernet Sauvignon. One experience I had matched Howard Park Leston Shiraz from Western Australia with a Dark Chocolate Marquis, crème Chantilly and Griottines. The match didn't quite work [read more]

One To Try: Sweet Sherry might not be the first wine you think of as an accompaniment but lightly chilled they can go rather nicely. Decadently, for the sweetest of dishes, a Spanish Pedro Ximenez, full of gloriously rich raisin and toffee flavours is one to try. Some though might find a glass of PX enough of a dessert by itself. Pour a glass over a mix of chocolate and vanilla ice-cream for a sensational flavour explosion.

Wines To Avoid:
With desserts the rule is to select a wine that is sweeter than the food. A wine less sweet than the food will appear hollow, tart and generally unpleasant. So avoid anything dry - Chardonnay, Sauvignons and the like.