It’s National Chocolate week (chocolateweek.co.uk), a celebration of all things chocolate - and this raises the question of what wines work best with one our favourite indulgent foods.
In its purest form, dark bitter chocolate with a really high cocoa content works surprisingly well with a cabernet sauvignon.
But when it comes to desserts involving chocolate, you really need to be looking at fortified-style wines such as Australian liqueur muscats, tawny ports and southern French fortified reds such as Maury or Banyuls.
If you’re indulging in some serious chocolate, try Campells Rutherglen Muscat, Rutherglen (Waitrose £10.99 – half bottle).
Banyuls 2008, M.Chapoutier
Made in a similar way to port, almost entirely made from grenache, with notes of cocoa, dark berry fruits and coffee .
Hermitage Cellars £11.90 – 50cl bottle