sex wine and chocolate !!!!!

Good chocolate is like a “kiss of the one you really love” a “caress of sun and angels” but the real base of chocolate is cacao, sugar and milk sometimes. A strong taste bitter, powerful, the torrefaction and the provenance will alter is taste. So, which wine with it???

Champagne ? A vintage rose for small chocolate-mousse cake.Vintage Rich (sweeter) for milk chocolate or “Poire belle Helene”.

White wine ?A Loire white saumur or layon for pain au chocolat Anjou as well for peach chocolate tart

Red wine ?with already cacao aroma as in a Pommard or a madiran. A new world Zinfandel is the obvious choice for chocolate cakes. Pinot noir from new world tends to be perfect for milk chocolate, creamy mousse or chocolate cheesecake a Cabernet or merlot from Chile as well for milk chocolate.

Porto ? Tawny port with Chocolate cake, An older vintage ( at least more 20Y) for dark chocolate.

Sherry ? Pedro Ximenez, full of rich raisin and toffee is the one to try with chocolate and vanilla ice-cream or a white chocolate

Sweets ? Banyuls from France or Recioto from Italy for dark deep chocolate dessert, muscat or recioto for black forest, if its an orange cake try with tokaji or orange muscat from Australia, Berry with chocolate cake need a Maury from France. For a Mousse take a Moscato d'asti. A Riesling is always nice with a light chocolate desserts grd crus for dark chocolate, rivesalte with a Grenache base as well. If you are lucky a marsala “vergine stravecchio” with 10 years in oak are sublime with chocolate. If you are curious a Mavrodhavne from Cephalonie in Greece with figues, plum, coffee and chocolate flavor.

Whiskey ? You need a strong butter, caramel, grilled almond so a Speyside sherry cask like a Macallan 18 will be perfect Bushmill's Malt works perfectly, try the Monkey Shoulder's with light preparation. Or a bourbons, with long cask vanilla, wood underlying like a Bulleit.

And for the real “fans” a Stout will always work , warm if possible to give a balance in amertume and alcohol.

And finally if you don't drink alcohol water really neutral (nothing fancy). Coffee need something well balance and soft as a Venezuela Amer (70%cacao) only. For the tea Oolong tea are the perfect match with praline. Darjeeling or Assam with cakes. Lapsang Souchon with a spices chocolate.

“Bon appetit !”