Chocolate presents a challenge for wine pairing, because both the intensity and the persistence of its taste are particularly powerful. Dark chocolate can also have bitter notes that clash with wine. In fact, the best accompaniment to pure dark chocolate, in the form of a bar or a praline, is a spirit: Rum, Grappa, Whisky or a fortified wine such as Port or Banyuls. But cakes which are simply covered or filled with chocolate can also be paired with raisin wines such as Montefalco Sagrantino Passito, Recioto della Valpolicella or Vin Santo. Our final tip is to take your time choosing the wine that inspires you most for your chocolate dessert. And most of all, savour it slowly.