We paired three wines with chocolate desserts, including chocolate-covered strawberries, kiwi, and banana, plus biscotti and a couple of wine-flavored chocolate sauces. While we were especially fond of Viansa’s “Prindelo” 2006 (a blend of red Italian varietals and some zinfandel) with the biscotti and choco-wine sauces, we just couldn’t warm to any of the reds, including Viansa’s fancy Pomerol-style “Samuele,” with the chocolate-covered fruit. “They clash,” said our friend Terri.
My theory: It’s because of the acids in the fruit. They bumped up against the acid flavors in the wine and made for a wincing experience. The biscotti, though, especially because they had licorice in them, matched up perfectly.
So sorry folks. The classic Valentine’s treat of strawberries-dipped-in-chocolate are best paired with something other than wine, in our opinion. Any suggestions from you lovers out there?








Used to be that when one heard “Rhône,” one thought, “red.” That’s because 90 percent of the wine that comes from France’s Rhône River valley — and all the really famous stuff, like Côte Rotie — is indeed red. Châteauneuf du Pape, although it can come “blanc,” is hardly ever seen in stores or on wine lists as such, and most people would be hard-pressed to name one grape variety that’s used to make a white Rhône.
Despite the attacks waged by Wine Dictator magazine on poor Dry Creek Valley, after visiting 10 standout Dry Creek producers a couple weeks ago during their Passport party weekend, I remain thoroughly charmed. Although the chief California editor believes Dry Creek lacks a signature varietal, I think it’s clearly zinfandel–in fact, two zins and a cab blend made from grapes from the