Chocolate Brownies

Red · Full · Dry

The benchmark for full-bodied red — structured, age-worthy, unapologetic. Black currant, graphite, and tobacco lead into firm tannins that demand protein on the plate. Decant young bottles; cellar the serious ones.

Works with Chocolate Brownies · Peanut Butter Chocolate Brownies · Chocolate Brownies With White Chocolate, Pecans, And Toffee

Sparkling · Light · Sweet

Asti's more refined sibling — gently frizzante, only 5-6% alcohol, all peach and orange blossom. The perfect summer dessert wine.

Works with Peanut Butter Chocolate Brownies · Chocolate Brownies With White Chocolate, Pecans, And Toffee

Dessert · Full · Sweet

Bordeaux's legendary sweet white — Semillon and Sauvignon Blanc hit by noble rot, then patiently fermented. Honey, apricot, candied citrus, and a finish that lasts a small eternity. Pair with foie gras, blue cheese, or a fruit tart.

Works with Peanut Butter Chocolate Brownies · Chocolate Brownies With White Chocolate, Pecans, And Toffee

Fortified · Full · Sweet

Port from a single declared year, aged in bottle for decades. Dense, structured, ageless; the pinnacle of fortified wine.

Works with Peanut Butter Chocolate Brownies · Chocolate Brownies With White Chocolate, Pecans, And Toffee

Red · Full · Dry

California's brawler — jammy blackberry, brambly spice, and 15% alcohol that hides behind the fruit. Built for ribs, brisket, and anything that came off a grill.

Works with Peanut Butter Chocolate Brownies · Chocolate Brownies With White Chocolate, Pecans, And Toffee

Fortified · Full · Sweet

Fortified red from Portugal's Douro Valley — sweet, warming, and surprisingly versatile. Ruby and LBV are for everyday; Vintage and Tawny are for serious occasions. Pair with blue cheese, walnuts, or just a fire.

A wine without a curated reference in our library. Pour a small glass to gauge style, then pair confidently with what the weight and sweetness suggest.

Fortified · Medium · Dry

Andalusia's fortified white — runs from bone-dry Fino through nutty Amontillado to syrupy PX. The dry styles pair brilliantly with tapas; the sweet ones replace dessert entirely.