On Sep 7, 2007, at 9:32 PM, jon louis mann wrote: > i have never tried chocolate scotch, or bourbon, but i think i would > like it wth guiness. wine should be at least as sweet as the > chocolate > you are savoring. the stronger the chocolate, the more full-bodied > the > wine should be. a bittersweet chocolate pairs well with an intense > zinfandel. match lighter flavored chocolates with lighter-bodied > wines. when tasting with several varities of chocolates, work from > light to dark. start with a more subtle white chocolate and end on a > dark or bittersweet chocolate.
"White chocolate", indeed. Infidel! Unclean! Dave _______________________________________________ http://www.mccmedia.com/mailman/listinfo/brin-l
