O.K. hounds, I need some educated advice. I want advice from experience not guesses. I'm putting on a chocolate & wine tasting. Serving 70% Dark, 55% Dark, 30% Milk & White Chocolate. Should I serve dark to white or white to dark? I'll just be sampling medallions of each.
As far as wine goes. I'm looking at Cab & Shiraz w/70%, Nero D'Avola & Monastrell/Syrah w/55%, Moscato w/White, but what to do with milk? I'm debating between tawny port & sparkling Aussie shiraz (a sweet one). Any favorite combos "speaking from experience"?