Not far from the spot where Romeo secretly married Juliet, in the Valpolicella hills overlooking Verona, I discovered a more fortunate and successful match. I had just finished lunch with Stefano Cesari, the dapper proprietor of Brigaldara, in the kitchen of his fourteenth-century farmhouse, and I was trying to decide if it would be incredibly uncouth to ask who made the beautiful heather-toned tweed jacket he was wearing, when he put some dark chocolates from Perugia in front of me and opened a bottle of his 1997 Recioto della Valpolicella. One hesitates to describe any marriage as perfect, but I was deeply impressed with the compatibility of his semisweet, raisiny red and the bittersweet chocolates. Cesari later took me up to the loft of the big barn and showed me the hanging trays where Corvina and Rondinella grapes are dried for several months after harvest, which concentrates the grape sugars and ultimately results in an intense, viscous wine that, like Tawny Port, Brachetto, and a few other vinous oddities, enhances the already heady and inevitably romantic experience of eating chocolate.

The Cabernet, Merlot, or Shiraz you drank with your steak may get along well with a simple chocolate dessert, especially if the wine is young and the fruit is really ripe, but real chocoholics should check out the dried-grape wines, many of which are fortified—that is, dosed with brandy, in the manner of Port, a process that stops fermentation and leaves residual sugar. "Fortification seems helpful in terms of matching chocolate," says Robert Bohr, the wine director at Cru, in Greenwich Village, which has one of the best wine lists in the country, if not the world. Bohr likes Tawny Port with many chocolate desserts, finding Vintage Port too fruity. (McInerney does too, and advises that some of the best Tawnies come from Australia's Barossa Valley.) But most of all Bohr likes Madeira.
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