Frankly, the same zin would go even better with a nice aged cheese. All
I'm trying to indicate is that the combination is not so totally
unworkable as it's generally made out to be. You need a really strong
zin, with more fruit than oak to it, something veering off toward port,
as it were. The chocolate should be on the dark side and maybe
half-bitter; if it's too sweet, it'll clash with the dry wine. When you
get the right combination, the chocolate will bring out the blackberry
notes in the zin.

--
Chris Green