Question time for Catavino readers: Who out there loves wine and chocolate? Although this may sound like the most obvious pairing in the world, it’s not. In my many years of both selling and writing about wine, I’ve heard numerous debates on the subject, both for and against this rather contentious chocolate and wine pairing. But among the numerous voices, one element always remains consistent, people either love it or hate it.

Chocolate can dramatically range in flavor from being the sweetest substance on earth to a thick, bitter and earthy experience. When I was young, I hated chocolate with a passion. The only chocolate I was familiar with was that sticky soft icing on birthday cakes - overly sweet and flavorless. Likewise, I never really fell for candy bars, Hershey kisses or any other manufactured chocolate flavored treat out there. It wasn’t until college when my eyes opened to authentic chocolate. I believe it was Michel Cluizel’s chocolates that tipped the scales for me, when I realized that I really did like chocolate. Slightly sweet and intensely bitter with an earthiness that revealed dark fruits, minerals and exotic spices, I loved it. Like wine, it was not immediately apparent, but over time, it rewarded those with patience. I remember having an epiphany when I realized that pure chocolate could be so magical. And as a result, I started to explore cocoa as a spice, in moles, and dry rubs on beef. I’ve been hooked ever since.

Fast forward to my life with wine. When I started to explore wine, I really never thought to put chocolate and wine together. Chocolate, having tannins and often bitter, seemed an odd bed fellow for a dry Cabernet. Because my learning had taught …

Does the title sound familiar? Over the past few months, Dr.Vino has been posting articles with the header: Impossible Food and Wine Pairings, asking readers to suggest wines that fit the niche food, or comfort food, that we typically don’t think pair with wine. I’ve thoroughly enjoyed reading the suggestions and combinations people have come up with, and am always on the look out for something new that I might not have thought of before.

But today, I am going to ask you to do the reverse. I want to know your Wine and Food pairings for port wine! However, I want to add few qualifiers to make it more challenging and entertaining.

Remember, think outside the box!

Dessert with a dessert wine makes sense, but who says you have to do this? What have you drank port with that wasn’t sweet? Maybe you can’t marry port with savory foods, but then again, maybe you can. Tell us your thoughts and any experiences that you might have had.
Appetizers are usually served before the meal, but can you pair them with port? Discuss!
What is the perfect tune for an aged tawny? A virile vintage? A cocky crusted? Check out Bill’s example in the comments section of this post.
In my world, port wine is for wooing women. What is the perfect pairing of moods with port for a romantic evening?
Hell, let’s have fun, what should you wear? What is an LBV’s perfect ensemble?