„There is one form of chocolate, however, that is perfectly happy with dry red table wines. Creative chefs all over the world seem increasingly to be using unsweetened chocolate in savoury dishes. Recently at Appellation restaurant in the Barossa Valley I was served a puree of bitter chocolate, black pudding and morels under a fillet of melting beef from a Wagyu Angus cross by Peter Gilmore, usually based at Quay in Sydney. Henschke's complex, full-bodied Hill of Grace 1996 and 2008 went beautifully with it with no sacrifice of subtlety.
Wines to drink with chocolate
Superior ruby port
Vintage character port
LBV port
Tawny port
Pedro Ximénez/PX
Superior cream sherry
Full, rich madeira
Malmsey madeira
Banyuls
Maury
Rivesaltes
Rutherglen Muscat
Rutherglen Muscadelle/Topaque
South African and Australian answers to port”