
Raaka 71% dark chocolate with sea salt, 2006 BOE Social Club Red, 2009 BOE Chardonnay, and 2010 Cabernet Franc Rose. Photo by Jonathan W. Walton
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.