I’ll be writing about Port and rosé tomorrow--two of my favorite wines this time of year--but for now I thought it would be interesting to focus on a pairing that divides people as much as it unites them in agreement: Dry red wine and chocolate.
Personally, I’ve never been a big fan, even with the best chocolates, of pairing them with dry reds...and even then I tend to be skeptical. Except for a very few instances, the chocolate tends not to bring out the best in the wines, making them a touch astringent. Still, some people are passionate about the pairing, and I thought that this would be a good time to include a video (this one is from the Wine Spectator) that discusses some of the details and strategies for making the most out of this high-wire act. It’s risky, but the rewards can be substantial.