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Chocolate Sure Bets
Pure dark chocolate is generally the easiest type of chocolate to pair with wine but often nuts and caramel will draw out similar characteristics found in the wine.
Think rich chocolaty Cabernet or Port with dark, a toasty-rich bubbly with chocolate covered nuts, a tawny port if there is caramel involved, white or milk chocolate with late harvest or icewine sweeties...and a spicy Shiraz (or sparkling Shiraz) with chocolates infused with chilis or pepper.

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Yellow Tail Reserve Cabernet Sauvignon, South Eastern Australia, 2008
Readers rated this wine:

Decadently rich fruit aromas - cherry jam, cassis liqueur, mint chocolate patties and cola spice notes. Lush, plump and smooth in the mouth - the rich fruit aromas are echoed on the palate, layerd with fruit cake and dense chocolate, sweet spice flavours linger across the finish.
©copyright 2010 Daenna Van Mulligen
Wine Scores Reviewed - June 21st, 2010

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89 Points

BC CSPC Code -106104

Agency: Authentic Wine & Spirits

Pacific Breeze Killer Cab, 2007
Readers rated this wine:

The Pacific Breeze "Produced and Cellared in New Westminister BC from USA grapes" wines (clearly stated on the front label) are across the board - well-made and substantial.
This Killer Cab will seduce dessert lovers with its plum and rich cassis aromas, espresso, hazelnut, molten chocolate and warm toffee notes with a with a hint of Bananas Foster. It is concentrated and supple with ripe berry flavours, loads of spice and espresso. The texture is powdery with dry, cocoa flavoured tannins.
Very tasty!
©copyright 2010 Daenna Van Mulligen
Wine Scores Reviewed - March 9th, 2010

90 Points

BC CSPC Code -114769

Agency: Renaissance

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