Lefty wrote:
> I was munching on a nice piece of dark semi-sweet chocolate after dinner
> recently and as I got up from the table there was still about a mouthful of
> Cabernet Sauvignon left in the bottle. I poured it in the glass and tossed
> it back and was surprised how much it complimented the chocolate flavor.
>
> This more or less serendipitous pairing for me is actually the recommended
> pairing, and there is quite an industry built upon complimenting wines with
> chocolate. I was wondering what experiences people here have had, and if you
> know of any recipes that take advantage of this pairing.
>
> So far I've tried pouring a little over a double-chocolate
> brownie --excellent, but dangerous to have around. I can justify a piece of
> chocolate with a bit of wine for the anti-oxidant rush value though..


I have also had good experience with bombastic fullbodied fruity wine
with chocolate (which over-seas cabs, such Californian cabs, are).

I beleive the official pairing for chocolate is something called
something like "Banyul"?