KEEP IT SWEET
When pairing wine with dessert, choose a wine that is sweeter than the food. A wine that is drier than the chocolate is almost sure to make the match fall flat.

THINK RED
Most whites, including dessert versions, lack the muscle to stand up to chocolate's naturally robust flavors. If you prefer sweet white wines, such as ice wine, you'll have better luck with milk chocolates.

BE DARING
The wines that match well with chocolate and make truly great combinations typically are not the dry table wines people drink with meals. Look for creative matches like sparkling Shiraz, oloroso Sherry and Brachetto.

EMBRACE TEXTURE
Chocolate creators pay special attention to texture, weight and creaminess as they evaluate chocolate, so it follows that wines that work best have a rich textural element.

TOO MUCH OF THE SAME
Flavors of chocolate in a wine do not necessarily mean that the wine will taste good with chocolate. Chocolate flavors are often found in dry red wines, which don't work well with chocolate.

COMPROMISE WORKS
If you're going to have one bottle through dinner, you can choose a red that's naturally low in tannins and offers juicy fruit. Our pick for the bottle most likely to be finished with a chocolate dessert? Zinfandel.

THINK LIKE A PASTRY CHEF
The flavors that go with chocolate include things like raspberry, cherry and nuts. Seek out these flavors in your wines and you'll arrive at winners like tawny Port, with its nutty, caramel flavors, and Banyuls, offering bright berry fruit.

MISTAKEN AFFINITY
Chocolate and Champagne? Chocolate and Cabernet Sauvignon? These wines didn't even make the final cut. They might work with some chocolate desserts but tend to conflict with pure chocolate.