Dark Chocolate Ice Cream

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 Dark Chocolate Ice Cream · Profitoroles With Brandied Cherry Ice Cream And Warm Dark Chocolate Sauce

Fortified · Full · Sweet

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

Works with Dark Chocolate Ice Cream · Profitoroles With Brandied Cherry Ice Cream And Warm Dark Chocolate Sauce

Roussillon's fortified dessert red — Grenache-based, port-like, with notes of cocoa, walnut, and dried fig. The classic chocolate-dessert pairing.

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.

Sparkling · Light · Dry

Méthode champenoise from the most chalk-rich corner of France — fine bubbles, brioche, lemon zest, and a finish that goes on for half a minute. The wine for anything fried, salty, or special.

Sparkling · Light · Sweet

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

Cognac country's aperitif — grape must blended with young Cognac, then aged. Sweet, lightly oxidative, served chilled before dinner.

Fortified · Full · Sweet

Port aged in cask for years, taking on nutty, caramel, dried-fruit character. The 10-, 20-, 30-, and 40-year designations are the most reliable indicators of style.

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.