Chocolate

Jukes Wine And Food Puddings Chocolate

A deluxe choccy cake can, if it’s not too intense, retreat into lighter Muscats and botrytised Rieslings. Chocolate mousse (knock off the antlers), petits pots au chocolat and chocolate soufflé all head towards Orange Muscat, with its wonderful pervading aroma and flavour of orange blossom. This is one of the finest food and wine combinations of all, as orange and chocolate are natural partners (just ask Dawn French). Australia and California make two examples that I know of, so well done Brown Bros and Andrew Quady respectively, your places in the choccy hall of fame are guaranteed. If these wines are too hard to find, then you could even twist my arm to open a bottle of Asti Spumante! Chocolate pithiviers, the single most decadent dish in the pudding repertoire, needs unctuous fortified wines with a touch of burnt nuttiness – Banyuls or Maury (Roussillon, France), liqueur Muscat and liqueur Tokay/Topaque (Australia). Match any of these ridiculously insane dishes with the following list of galactically serious wines – Passito di Pantelleria (for its mind-boggling orange zest aroma), Tokaji, black Muscat (space-age – careful, get ready for re-entry), liqueur Muscat, PX (short for Pedro Ximénez, the boozy, black, teeth-rottingly sweet turbo-sherry), botrytised Semillon from the New World, Maury and Banyuls (the mega, port-like sweet Grenache wines from the south of France) and, finally, young, punchy, underrated, tawny port.