by Jonathan W. Walton
In the dimming light, sprawled out before us on a big communal table at the Brooklyn Oenology tasting room, were several half empty bottles of New York wine, surrounded by ten or so mounds of Brooklyn-made chocolate. Chocolate and wine makers together, we dove in one by one, systematically comparing over 80 combos without realizing that the smorgasbord had grown to overflowing. Between testing a riesling with smoked chocolate, and gearing up for the black-truffle-chocolate pairings, I took a step back and tried to fathom the decadence before us on this chill winter night. With a deep breath, I washed down the riesling and got back to work.