Victor Sack wrote:
> Bob > wrote:
>
>
>>I'm a bit stumped on what to drink. I want something which will complement
>>the chocolate but not have a strong flavor of its own.
>
>
> I think you are making a mistake by eliminating everything that will
> theoretically go well with chocolate. Chocolate requires something that
> does have a strong flavour of its own and can stand up to it, as far as
> I'm concerned. Tawny port (10-year-old and above) will go well with
> chocolate, as will a good Banyuls, Malmsey or Bual Madeira, or the
> Hungarian Tokáji Aszú (5-6 puttonyos). Cabernet Sauvignon-based wines
> can sometimes match bitter chocolate surprisingly well. Try also a good
> Asti Spumante or, better yet, a good sparkling Moscato d'Asti. The
> latter two are usually light and low in alcohol. 5-6 puttonyos Tokáji
> is low-alcohol, too.
>
> Still, I would say that chocolate and any of those wines should be
> served separately...
>
> Victor


I was joking in my previous message about lite beer, but how about a
Belgian abbey ale, or an oatmeal stout?

Best regards,
Bob